|Audrix Oven on Market Day|
American cob ovens, or modern rectangular ovens.
The distinctive design I found in France incorporated a relatively ornate arch over the mouth of the oven, often reinforced with wrought iron, and a deep shelf in front with a chimney overhead supported by a wooden lintel. This approach to mixing stone and timber was echoed in many of the old farm buildings. It seems that idiosyncrasies from town to town made each oven distinctive.
|Audrix Oven being fired|
|iron bands in arch, Urval|
The next blog will demonstrate fuel choices for brick ovens.