Hello! I'm a lover of all things food, living in St. Louis, MO. I'm getting ready to go back into the bakery business, and I'm really excited about building a commercial wood-fired brick bread oven. I figure it would be a tragedy to build a brick oven and not make pizza, so my partner and I are probably going to end up with a bakery by day, pizzeria by night.
I've already learned so much from browsing these forums; I'm looking forward to learning even more, and eventually posting progress photos of the build.