Join us Saturday, August 18th at the Avon Hills Folk School for a one day class where you’ll learn to build your very own ‘backyard’ Pizza/Bread Oven.
David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Cafe and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Ode’s cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories. He’s taught his oven-building class over 70 times since 2010, with probably over 500 students.
Students receive hands-on experience building the oven and
cooking in it. They receive a handout with narrative instructions
about building the ovens, important questions to determine
people’s requirements for their ovens, and decisions to make
before building an oven. There are also sections in the handouts
about tools needed, firewood, recipes, and 8 pages of diagrams
with oven designs and related diagrams.
The ovens are quick to build, being able to from bare ground in
the morning to wood-fired pizza for dinner. They can be used to
bake 20 to 40 personal pizzas per hour. However, once built, they
can last for years. (The Tofte Lake Center in Ely, Minnesota has
had one since 2011, and they bake in theirs 15 to 20 times a
year.) The ovens also stand up to heavy duty applications. (One
student built one for the 2017 YUL EAT food festival in Montreal
and made 500 pieces of flatbread over the three days of the
We will limit the class to the first 12 students to register. Cost for the full-day class is $75 with breakfast (if you get there early) and lunch offered.
Please email or call to register: