Ovens & Innovation

In the early 15th century, bakers and pâtissiers in France used ovens that were partly built outside the main bakery or pâtisseries. The first written historical record of a professional oven refers to one in 1490, in Alsace, France. This oven was made entirely of brick and tile, including the flue. During this period the ovens were fuelled by wood, which were stoked and left to burn until the interior was hot enough. Long utensils were used to prepare the ovens, rakes to remove the ashes and long flat wooden shovels to lift the baked goods in and out.