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The Wood-Fired Blog

Big News — We’re Moving

Nov 30, 2012

This has been in the works for some time, and I think the time is right to start sharing the news with you. Forno Bravo will be moving to a new and much larger facility the first week of January 2013. We will have sales and admin offices, manufacturing, our oven showroom and the potential for a new Test Kitchen all under one roof. This is really exciting. We are... Read More

wood-fired newsletter november 2012

November Wood-Fired Newsletter is Here

Nov 28, 2012

You can read the November 2012 Wood-Fired Newsletter on-line. Or, you can sign up to get your own copy. Read More

King Arthur Flour

King Arthur Flour at Smart and Final

Nov 27, 2012

We sure go through a lot of flour. It’s interesting to think about the ingredients that go into the good that you eat; you put so much care and attention into picking ingredients that pure and healthy  and that work and taste great. And then you think about what motivates the multinational food companies, and I don’t think they have the same motivations. The profit motive leads to a company... Read More

baking whole wheat bread

Nice Swirl; Bad Seam

Nov 26, 2012

Still baking away most days, and on occasion something happens where I learn something new. On this loaf of whole wheat cinnamon raise bread I did something right, and something wrong — at the same time. First the good news. The swirl inside my loaf is nice, tight and symmetric, which I think reflects that my dough was shaped in a nice rectangle of even thickness before I rolled it;... Read More

mussels with chorizo

Mussels With Chorizo and Beer

Nov 26, 2012

Your first instinct might be to disagree, but mussels are actually a great food for entertaining: They’re cheap, they’re quick and easy to cook, and they give your guests a tactile connection to the communal aspect of sharing a meal as everyone dives in to a steaming pile of mussels to unearth the tender treasures hidden inside. What more could you need? Pairing mussels with chorizo is a classic combination,... Read More

terracotta bakeware

New Terracotta Bakeware from Spain

Nov 26, 2012

Just in time for Christmas. We have established a direct import relationship with a large Spanish terracotta bakeware manufacturer, and we have their wonderful casseroles and baking pans in stock, and ready to ship! The perfect present for the pizza oven lover in your family. I have always enjoyed rustic bakeware, and I think the Spanish make the best terracotta. Our manufacturing partner has been making terracotta for over 100... Read More

NY Company Sends 1,000 Pizzas to NYC

Nov 16, 2012

We’re not alone. From the New York Post PTTISFIELD, N.H. — A New Hampshire pizza maker is lending new meaning to pizza-to-go — sending an oven truck and up to 1,000 pizzas to storm ravaged Rockaway Beach in Queens, N.Y. Brad Sterl, CEO of Pittsfield-based Rustic Crust, says a truck carrying a wood-fired pizza oven and American Flatbread frozen pizzas will arrive at the Belle Harbor School in Rockaway on... Read More

More on Sandy Relief Help

Nov 16, 2012

Peter Seminara has been working hard all week organizing another Sandy relief effort tomorrow, November 17th on Staten Island @ Miller Field Saturday @10AM. Once more — here is how you can send them donations: You can send money to the crew by PayPal to “Peter Seminara” <> on his cell phone at 201-264-7822. That’s what we did. Here’s a photo from Staten Island last week. Read More


More Pizza for Hurricane Sandy Relief

Nov 16, 2012

Angelo Pappalardo from Rubirosa will be operating their mobile FB oven in NYC this Saturday and giving out free pizza. We aren’t sure which borough yet, but we will update this when we know more. Angelo own two pizzerias, one of which won best pizza in NYC a few years ago. More to come. Read More



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