a pizza oven in the making

With memories of hauling 50lb bags of freshly milled flour from Elmore Mountain Bread down to NH to work with students from BB&N and their new pizza oven, I knew I wanted an outdoor oven at the Market Garden School. With help from Chris Chontos (on stones), and Simha Bode and Mark Krawczyk of Keyline Vermont (on natural plaster), our cob oven was born! It was amazing to watch these craftsmen mold age old traditions to realize this corner stone project of our farm school.