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Build and Bake in a Portable Brick Oven
Taught by oven builder and baker David S. Cargo
two times this year: May 27th and August 19th
9 AM to 5 PM
One hour lunch break on the farm
Cost: $80 per attendee
Class is limited to 15 attendees
Learn how to build a portable stacked-brick oven. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.
After the oven is built, it will be fired while students learn how to make dough for flatbreads, pizza, and bread. Bake all these in the brick oven and then eat them.
Class starts at 9 AM and will end about 5 PM with a 1-hour break starting a noon for students to have lunch.
In the morning, the class, with David, will build an oven. It’s built to demonstrate the techniques and you will learn how to read the plans that show how the ovens go together. After it’s built, it will be fired for four hours to get it up to baking temperature (usually 800 degrees or more).
While the over heats, first there will be lunch and time to talk with David and ask questions. After lunch, you will learn about making the dough to bake.
In the afternoon, the three types of dough will be formed into the proper shapes for baking, and some dough will be formed for a loaf of bread. Finally, the pita bread, naan, and pizzas are baked (and eaten) and then the loaf of bread goes into the oven. Pizza toppings will be available from Abundantly Green.
We want you to have a successful day. Make this so, do these five things:
• Bring a brown bag lunch with a beverage.
• Wear sturdy shoes.
• Bring a hat.
• Bring note-taking materials.
• Take pictures. Taking pictures during class is permitted, but publishing pictures is not permitted.
David S. Cargo is one of the founding members of the Saint Paul Bread Club a former baker at Trotter’s Cafe and Bakery, and the St. Agnes Baking Company. He is a featured baker in Kim Ode’s cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories.
Call Abundantly Green for more information at 360-692-2504.