Sub Rosa Hearth Transplant 

We have made the difficult decision to replace our masonry oven. With the total closure and reduction of our bakery to a construction site we have the once in a lifetime opportunity to rebuild our bakery in a completely new way. We are going electric. Our double decker wood fired oven is innocent in regards to the direct cause of both fires we have experienced–the first was caused by a cigarette, while the last was likely caused by construction debris near the chimney. This being said, we cannot deny the fact that there were other insurmountable challenges to using a wood fired oven in a high volume, retail bakery in an urban setting.

The first and most obvious factor is the difficulty in daily firings of the oven, which created smoke pollution for our neighbors, customers, and staff as well as shortening the lifespan of our equipment. In response to this we were working to upgrade our electrical system to make room for a new exhaust hood, which was looking to be a very costly endeavor. A new oven will increase the quality of life for our bakers, with shorter hours and less grueling bakes. Another pinch point was our limitations to increase production. Now we will be able to better meet the demands of a growing neighborhood and city and to expand our offerings. 

The new oven we are getting is an Italian deck oven called the EcoPower by Bassanina. It is an electric oven that produces no combustible fumes and can maintain heat over long periods of time, with over twice the amount of baking space in the same oven footprint. It has its own built-in exhaust system and variable temperature control on each deck. We will still have the dance of baking pastries and breads all in one place but with greater flexibility and power. Going electric also means there is long term potential to go solar, which is our goal, if historic building codes can be made amenable.

 It may go without saying but we’ll say it here: there is undeniable magic to working with, baking, and cooking in a wood fired oven.  We will miss it. There will always be a place for these ovens in the world. If we felt that changing the oven would alter the soul of our bakery or the essential character of our baked goods, we wouldn’t do it. Ultimately,we will be able to continue to create and provide the highest quality breads and pastries, in addition to developing exciting new menu items, previously unattainable. Our dedication to community and to furthering our craft will remain central as ever, as will our goal to alter and inspire a different food culture through our relationships with farmers and the land. We will continue to move towards our ultimate goal of creating a bakery that uses 100% locally sourced stone ground flour.

We cannot wait to welcome you back to Sub Rosa, new hearth and all!