In our domestic range, the three smaller models are ideal for the hobby baker. These are fun to fire and fun to use.

My own favourite is the Model 83 because at this size the heat retention of the oven is so impressive that the amateur can make pizzas when the oven is at it’s hottest followed by bread, roasting meats, and even slow-cooked casserole or a cake.
It your passion is to delight friends and family with a long pizza session then the Model 100 is ideal as you can cook up to 4 large pizzas at a time. With the burning logs pushed to the edge, you can continue for several rounds.

I find ash and beech to best logs to use for baking as they offer a great combination of heat and hot coals.

The two larger models – 100 and 120 – are perfect for an aspiring micro baker wanting to sell bread from the garden kitchen, busy pub or a community kitchen. A recent project was commissioning a model 120 for a Folk Museum in East Anglia who wanted to encourage young people to understand more about where their food comes from.