Business of the Month
The Bread Stone Ovens Company
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id you know you can do more with a stone oven than just make pizza? That’s what this month’s Business of the Month is all about! Please enjoy reading about your neighbor Antoine Cantarel and his local stone oven company.
What is the name of your business and how long have you been in business?
The Bread Stone Ovens Company -- in business since 2011. You can find us online at www.breadstoneovens.com and reach us at info@breadstoneovens.com or by phone at (469) 484-4990. Tell us about your business (what do you do, where do you do it, etc).
We import materials to make wood fired brick ovens that we sell as a kit or as fully assembled ovens all over the US and Canada. The oven can be assembled on a trailer, in a back yard, or in a restaurant. We also offer cooking class and oven rental. Our warehouse and showroom are in Dallas. The business is about bringing back a simple way to make good food. What inspired you to do what you do?
Growing-up in France, my family held, and still holds, a yearly family reunion on the family farm that has an old wood fired brick 18
oven. This oven was built around 1815 after the French revolution and was one of the first communal ovens in the village. Back then it was the only way of cooking. This old oven is still in use and it takes three days to heat-up and three days to cool off. My grandparents always told stories of when they were kids. The oven was fired about once a week. All of the neighbors brought their bread and other dishes, as well as a log for the next firing. The oven was also fired at every life opportunity: wedding, baptism, communion, and such. Over the three days it took for the oven to slowly cool off, all kinds of dishes were cooked using the residual heat. This type of oven fell out of use with the invention of modern gas and electric ovens. I went to culinary school in France and then followed with a degree in Hotel and Restaurant management, then moved to the U.S. After pursuing a career in the hotel industry, I developed a passion for brick oven and wood fired cooking. About 10 years ago I tried to implement a concept of wood fired oven in the hotel and restaurant I was managing but quickly realized that most companies offered only pizza ovens. I was looking for a true brick oven that could do a lot more than just pizza. I wanted to be able to offer a full line of dishes prepared with the different temperatures the oven offered. Fast forward three years and I started importing true wood fired ovens that could do pizza and a lot more. Bread, cakes, rotisserie chicken,
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