About Blue Oven Bakery

In the summer of 2007, after years of talk, a "foodie"/ alternative farming project got it's start. Thus began an unlikely journey.

On the forested banks of the East Fork of the Little Miami River in Williamsburg, OH, with the help of friends,family, and Wake Robin Farm Bread, we built a wood fired oven on our farm. Brick, stone, clay, and steel stood in the way of our first loaf.

We were dreaming of thick crunchy crusts and a moist crumb with layers of flavor hidden within four simple ingredients of flour, water, salt, and yeast. Baking one loaf was tough; but now we were looking to produce multiple loaves at a time in an oven 8' X 8' X 8' weighing 10 tons.

"This is an ancient baking machine," we discussed and knew that a modern residential oven with all its hi-tech gadgets bakes one loaf, but in order to produce many loaves, we'll have to take hold of our oven with six hands (Sara, Mark, and Little Jack).