Whole grain breads (some with dried fruit) were sold to neighbors from friends a make-shift stand near the oven which was next to a busy park.
Young men and women spent hours and hours playing ball (and other games) in the park, getting plenty of exercise away from their computers or keyboards.
View from the baking space to the outside oven...
About the size of Tree-Top Baking, the space is compact and just right for small production.
Didier loads the oven with wood
We'll be baking in a couple of hours.
Love those embers
Burning down — waiting for the dome to turn white hot.
Organic Spelt (left) and Rye flours come in 25 kilo bags...a bit heavier than our 22.5 kg (50 pound) bags.
scaling water and flours
We added dried fruit — mango, apple, cranberry — and walnuts to one dough.
Checking the temperature
Didier (left) and Larry cut veggies for pizza lunch and association member Diana
lots of veggies
into the oven
out of the oven
The meal ended with an apple tart...
Larry scales loaves
The oven's hot enough, ashes are raked out and we're ready to start.
Scoring the loaves
Into the oven
Cleaning the baskets
Out of the oven
Readying the sales area.
So very French
Waiting on a customer
Neighbors visit and buy