THE BRICK OVEN and BAKERS CONFERENCE 2004
The conference this year was appreciated by everyone. Participants came from all points of North America and we accommodated eighty five for the event, more than expected but still not a crowd. I felt that the personal communication amongst participants was once again the main worth of this get together, but the speakers kept us both informed and stimulated. The speaker program was a little cramped for time so next conference we may make more free time available for the get together part of the event. Well there just never seems to be enough time. The food was no less than excellent and oven program more in the spirit learning than production or show this year. The scalded dough items were to me simply phenomenal. Thanks to one and all for all your many and varied contributions to make this once again fully worth every minute and all the effort to stage.
BRICK OVEN BAKERS CONFERENCE 2005
The NEW VIDEO of this event is now available, details below.
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Some photos of the conference in 2002 on this web site, carlsfriends.org
BRICK OVEN BAKERS CONFERENCE VIDEO 2004
Gather around the hearth with over 85 artisan bread bakers, grain farmers, educators, millers, and oven crafters from the 2004 Brick Oven Bread Bakers Conference. Learn from those with a passion for whole grain nutrition, naturally leavened breads, fermented foods,and wood-fired ovens. You'll be tempted by the sight of sweets and savories, all baked in a brick oven. A resource guide is included at the end of the video.
Price: $20 plus $5 shipping
Total Running Time: 41 minutes
Contact: Sarah Klein at
NEW VIDEO OF CONFERENCE 2002 & VIDEO OF THE BRICK OVEN BAKERS CONFERENCE 2000 COVERS ALL SPEAKERS AND EVENTS IN SARAH'S INIMITABLE STYLE
Here is what Sarah has said about them and you can contact her direct at SARAH KLEIN
The 2002 Brick Oven Bread Bakers Conference Video is here!
Look into the unique world of culinary traditions and creativity in this 30-minute video highlighting the 2002 Brick Oven Bread Bakers Conference. Watch inspiring lectures and demonstrations on parenting a micro-bakery, making scalded-wheat breads, crafting brick oven pastries, growing biodynamic grains and more. As a bonus, there is an interview with Eduardo Morell who is the artisan baker at the Headlands Center for the Arts!
Suggested price for the 2002 video -$20 each Suggested price for the 2000 video -$15 each
(Order both videos for $30!!!) Please add $5 for shipping.
SARAH KLEIN
BAKERY FOR SALE (posted Feb. 5th 2005)
Ê Opportunity nestled in Northern Michigan.Ê
I just finished building my bakery to code and completed my $3400 brick oven and now must move to Ohio.Ê Wondeful opportunity.Ê Ten acres wooded. Ê Maples for syrup, hemlocks and cedar.Ê Lovely.Ê 2001 Redman mobile home, 14x60. Ê 14x24 addition. Bakery is 24x30.Ê New Alan Scott brick oven 42"x48". Ê Almost turnkey condition.Ê $90,000.Ê Contact Joe Stellema @ 231-824-9036, or e mail Joe
APPLE TREE BAKERY IN PENNSYLVANIA IS FOR SALE
See Oven List on this site for contact details
HONES GAS BURNER equipment available. Used on a brick 36" x 48" bread oven but no longer needed. E mail to "Jani Cook" jani@asis.com.
FRENCH OVEN GAS BURNER UNIT. This unit mever used but needs a new flex pipe and wall bracket. Unit has dual ignition, gas flush cycle before ignition, timers and control panel mount. Cost over $5000 new, will take $2000 or best offer. E mail Ovencrafters for photos. Inspect it at Marshall-Petaluma Road office, Calif.
THE OVENCRAFTERS NEWSLETTER
OVERVIEW
As with all creative enterprises, our newsletter is going through changes. Originally a subscription, which required paper usage, bookkeeping headaches and money out of subscribers' pockets, the newsletter will soon be online! This too will be an evolving process, but for now, here are some ideas we are working on.
Newsletter contents will keep those interested in brick oven building and baking informed on the work that OVENCRAFTERS contributes to bringing bread-baking back home to our families and communities.
The newsletter supports only that bread-baking which strives to deliver maximum nutrition by healthy means, and the growing and milling of grains with care and concern for the well-being of all.
The newsletter will have a people focus, as it is the development of character, not production and the accumulation of profit that is the all but forgotten goal of living.
The newsletter for 2002 is to be published online, in two issues: Fall (September - October), and Winter (December - January).
STRUCTURE
Although still in the designing stages, we are considering the following categories:- Home Page - Table of contents
- Editorial Page - An informed and inspiring
discussion that grows naturally around the family meal table, with a focus
on bread, of course. We will cover such topics as diet, nutrition, health,
thrift, and the like, by and for the members of our growing family of
bread enthusiasts.
2003 World Grain Harvest Report
- Oven Builders Page - Covering the latest in oven construction
and materials, our upcoming workshops, and updates on who is planning to build in
the future.
Just published during a recent workshop in the north. Joan Farnam's Article
- Bread Bakers Page - To include bread and baking methods
and the people making it happen. Here we find news on our apprentice program,
demonstration bakes, and positions available.
- Flour Millers Page - Covering mills and milling, grains
and flours.
- Grain Growers Page - Here we meet the farmer and look at the
latest in organic agriculture, small scale growing, and harvesting of specialty
grains, as well as other related articles.
- OTHER TOPICS BEING CONSIDERED:
- Letters to the Editor, Questions and Answers.
- Calendar of other Events, Conferences, and Workshops, Bake-offs.
- Swap Meets, Buy and Sell, Readers Advertisments.
- Calendar of other Events, Conferences, and Workshops, Bake-offs.
Our goals for the future of the newsletter are to maintain an up-to-date forum of interactive information, posting much more frequently than the present plan of bi-monthly publication.
Please send us your comments, suggestions and feedback!
