|my workshop and home in Maine (outdoor cooking??)|
I have been encouraging northern climate customers to consider building their ovens in a 'moderated' space such as a three-season room, a sunspace or even right in their kitchen. This has caught on and now more than half of the ovens I build are indoors. These allow the bakers to avoid the bugs, rain, snow, wind, and other vagaries of the outdoors. Because th ovens are super insulated, they don't heat up the interior spaces.
Of course, restaurants want their ovens to be the feature of the dining environment.
There is good reason to consider the room or environment where a brick oven is placed. Aside from the proximity to eating, preparation, or entertaining rooms, a brick oven can create an entire mood.
This room, know alternatively as 'The Tuscan Room' or 'The Smallest Restaurant in the World' is adjacent to the kitchen of a customer but has ample space for a table, four chairs, and the ingredients of a delicious meal. TBO built the entire interior.
An evening eating here is an evening in another world.
|A recent indoor oven in coastal NH prior to tiling the floor|
|The reclaimed cobblestones on the face of this oven are book-matched |
(left and right stones are the two halves of the same stone).
Built for a customer from France the keystone is an abstracted fleur de lis.
|TBO Ventura oven party|
|Brick oven in the greenhouse of a restaurant owner|
Alternatively, an oven built into an 'outdoor kitchen' can create a mild-weather entertainment space without altering the house-proper.
|TBO 36 in Ventura CA|
|TBO 36 and grill/range and workspace in Maine|
Patio design and install by TBO
|Stone building by TBO for a 54" oven at Pietree Orchard in Sweden Maine|