Quite simply: the best oven for the best cooking, indoors or out. Le Panyol is the benchmark wood-fired oven made from clay refractory masonry and is the leader in self-assembly.
No contact with the flame
No cement used in our masonry
The next fire thoroughly cleans the masonry
No electronics and no mechanics – nothing to go wrong!
All Le Panyol ovens come with clear, detailed, easy-to-follow instructions for you or your builder to use during installation
Firing your oven and sliding your food in and out is an easy process you’ll enjoy mastering
Awarded the EPV label by the French Government acknowledging excellence in artisanal and industrial expertise
Pizza, bread, casseroles, baking, roasting, grilling… As a baking chamber, Le Panyol is ideal for just about any dish. You can even grill meat, fish, and vegetables directly on the hearth
Pure clay from their own quarry, through to the kilning of the individual parts in refractory masonry– every step of the Le Panyol process is as environmentally friendly as possible
With the white clay of Larnage, assembled according to age-old techniques, your oven will last a lifetime or more – ovens assembled to this standard remain in daily use 200 years after they were built…
Your Le Panyol oven has substantial tiles on its floor, tiles which absorb the heat from the fire laid right on top of them.
These hot “sole” bricks give spring to the breads and a firmly cooked bottom to the pastry of pies and tarts. Baked on the hot hearth, your food neither sticks nor dries out.
The crown of the oven also absorbs a great amount of heat, and will radiate this heat down from the top, with the result that your bread or other dish will cook efficiently and swiftly, leaving moisture in the middle.
In today’s world, firing with wood is a responsible approach to sustainability
Well-fermented dough for pizza, flatbreads, or loaves, is laid on hot tiles, giving exquisite flavours to the crust with just a hint of wood ash.
In today’s world, firing with wood is a responsible approach to sustainability
Well-fermented dough for pizza, flatbreads, or loaves, is laid on hot tiles, giving exquisite flavours to the crust with just a hint of wood ash.
The unique feature which makes a brick oven the unrivalled king among ovens is retained heat.
During the firing cycle, the refractory masonry absorbs the heat. With the flames inside the baking chamber, each major firing lodges a heat that bakers call “solid” heat deep into the bricks.
Having been fired hot, the oven is given a settling down period, during which time the very hot areas transfer their excess heat to the cooler extremities. When the heat is even, the cooking cycle begins.
This vast thermal mass enables deep and penetrating heat to be radiated in a powerful way without being scorching or shallow in its effect. Masonry radiates heat, which is firm yet gentle when compared with the harshness of heat radiated by metal.
Heat is retained within the imposing mass of the refractory firebricks, whose shape and thickness make for maximum efficiency
