One interesting aspect of the modern brick oven is the degree to which it shares technology with industrial equipment—including furnaces. As designers, we use both raw materials and manufactured products to build ovens that are light weight, that are resistant to thermal cycling (heat up and cool down cycles), that are resistant to thermal shock (putting cold, wet pizza dough on a very hot ceramic surface), that hold high heat... Read More
Every Forno Bravo oven (other than the Artigiano) is made in our own factory in Marina, CA (Northern California). I am extremely proud of our manufacturing team and their commitment to high quality, American-based manufacturing. Over the past three years, we have continually added new manufacturing personnel, capacity, capability, equipment, and experience. In terms of we pure real estate, we have tripled our footprint in a little more than two... Read More
I wrote this article in 2005 for consideration by one of the Restaurant trade magazines. They decided to not run my article, but looking back at it seven years later, I think the points that I made were true then, and are still true today. There are more wood-fired pizzerias in the U.S than there were in 2005, but still not nearly enough. We need to fix that. James Authentic... Read More
We recently returned from a nice two week trip to Italy, where we were able to catch up with friends, eat really well and basically act like tourists. If you haven’t followed Forno Bravo that closely, you might not know that we lived in Florence for three years, and in fact, started the company while living there. It was great to be back, and we were quickly reminded of everything... Read More
