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The bakery on 5th in Eugene bakes everything in a 60 year old deck oven, and I get why now
Stopped in last month and the owner showed me his oven, single deck, no steam injection, just a guy with a spray bottle. He says he tried a new convection unit in 2019 and went back after 6 weeks because his crusts came out flat. Anyone else here run old equipment on purpose and refuse to switch?
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rowan2627d ago
Buddy of mine runs a pizza shop and kept his old stone deck oven when he moved spots. New landlord talked him into a shiny new one, he hated it, dough came out weird for months. Sold the new one and hauled the old beast across town instead.
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