Author: Stone Bake Oven

As much as we love pies in wintertime, we thought why not try something a little different? Our butternut squash, apple and onion Galette with stilton is the perfect dish to really get everyone in the Christmas spirit. It’s rustic in appearance and the decadent and rich flavours really taste superb; a new wood fired favourite for sure!

You’ll Need

Dough

• 180g flour
• Pinch of salt
• 120g unsalted butter, diced
• 1 free range egg, lightly beaten

Filling

• 1 large baking apple
• 1 butternut squash
• 1 onion, peeled
• 50g unsalted butter, melted
• 2tsp rosemary leaves
• 2tsp thyme leaves
• Salt and ground black pepper for seasoning
• 2tbsp mustard
• 150g crumbled Stilton

Method

Firstly, you will need to get started on your dough. Mix the flour, salt and butter together until the mixture resembles a breadcrumb like structure. Next, mix in the egg, then bring the dough together using your hands adding in small amounts of water until it has a smooth (not dry) consistency. Mould your dough into a disk shape, wrap in cling film and pop into the fridge for around an hour.

Whilst you are waiting for your dough, it’s the perfect time to fire up your wood fired oven to its optimum temperature. You will then need to allow time for your oven to cool, maintaining the temperature at 200°c.

Now you can get on with your filling; halve and core your apple, cutting each half into 8 wedges. Chop your butternut squash and onion into similar thick wedge shapes, and then pop everything into a bowl. Add in the melted butter, rosemary and thyme, tossing gently to combine. Season with salt and pepper and mix through again.

Once your dough is ready, roll it out onto a lightly floured surface to a 12inch disk. Brush your dough with mustard, then starting roughly 2 inches from the edge, alternate pieces of apple, onion and squash in overlapping circles. Fold the dough over the edge of the filling.

Next, pop your Galette directly onto your oven floor and allow to bake for 55 minutes. Once the apples, squash and onions are tender and caramelised, take out your Galette and scatter the cheese over the filling and bake for another 5 minutes. Once the cheese has melted, leave to cool and serve when warm. It’s the perfect lunch time treat!

If you want to find out more information about our residential oven range and other products please click here!

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Christmas is a fantastic time of the year where you get to be as creative as you like, especially when it comes to festive decorations. We’ve written this blog post to inspire you to get crafty, but getting your wood fired ovens involved too! We’re talking edible gingerbread garland and salt dough decorations. Whoever knew your wood fired oven could be so crafty?

Edible gingerbread Christmas garland

You’ll Need

• 125g soft unsalted butter
• 90g brown sugar
• 230g golden syrup
• 375g plain flour, sifted
• 2tsp ground ginger
• 1tsp baking soda

Method (Make these gingerbread men on Christmas eve, so they are nice and fresh for Christmas morning)

Fire up your wood fired oven to its optimum temperature, then leave your oven to cool until it reaches 160°c.

Mix together the butter and sugar until you have a creamy mixture. Then add in the golden syrup, flour, ginger and bicarbonate of soda and beat until you have smooth dough.

Roll the out your dough until it is about 4mm thick and lay between 2 sheets of non-stick baking paper. Refrigerate for 30 minutes.

Next, using a small sized gingerbread man cutter cut out as many gingerbread men as you can. Using a 6mm round nozzle or shape cut out two holes either side of the gingerbread men’s arms so that you can thread ribbon through once baked.

Pop on a lined high heat-baking tray and bake for 6-8 minutes. Once your gingerbread men are golden brown take them out and leave them to cool.

Once cooled, thread the gingerbread men together onto one length of festive ribbon.

On Christmas morning take these tasty treats down and enjoy!

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Christmas Tree Decorations

If you want to make something slightly more permanent, then why not try using salt dough to make some unique decorations? You can easily use the residual heat in your wood fired ovens to bake these and they will last a really long time.

Salt Dough Recipe

You’ll Need

• 500g flour
• 225g salt
• 225g cold water

Method

Mix together the salt and flour, gradually adding the water until your mix has your desired consistency. Knead the dough on a flat surface, until smooth.

Using a rolling pin, roll out your dough until it is the thickness you desire. Use cutters for the shapes you desire. If you want to use your salt dough for decorations then remember to use a toothpick to poke a hole through the dough so you can hang them on your tree. If you want to create a darker salt dough, just add in some cocoa powder for a gingerbread-esque shade.

Next you will need to fire up your wood fired oven to its optimum temperature, then leave to cool until it reaches 200°c. Alternatively you can use the residual heat in your oven after you have used it at its optimum temperature. Bake until your salt dough is hard and baked through. Be aware that baking time can vary depending on how thick the dough is.

After the shapes are baked, use sandpaper to smooth any rough edges. Now all you need to do is decorate your decorations. Use festive paints and glitter, but remember less is more! Find some seasonal string or ribbon and tie them onto your tree.

We hope we have inspired you to get crafty with your wood fired ovens this Christmas. Be sure to send us pictures of your wood fired seasonal decorations; we love seeing them here at Stone Bake HQ!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest! 

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

Welcome to the last of 2015’s instalments, ‘What’s In Season?’ – a monthly fruit and vegetable produce guide designed to inform and inspire! Here are just some of the many fruits and vegetables in season in the shops this month to get you prepped for that all-important Christmas food shop!

Vegetables

Brussels Sprouts

Parsnip

Salsify

     

Fruit

Bramley Apple

Cranberry

Grapefruit

   

We hope you found all of our seasonal produce guides useful this year! Keep an eye out for next year’s monthly instalments of our seasonal meat, game, fish and seafood guides!

Please be sure to share your wood fired recipes with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

• For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

 

 

 

It’s oven of the month time already, and this month we’ve got a real cracker! Paul Ray’s Primo 60 definitely stood out and is our deserving November winner. We fell in love with his gorgeous outdoor eating space amongst lots of lovely greenery. Paul’s attention to detail also caught our eye – just look at those awesome DIY Mason jar lights! Fantastic!

Thanks for sharing your photos with us Paul!

Here’s what Paul had to say..

“I have taken a selection from the day we received the oven, to building it’s final resting place, insulating it and at last…cooking!

We have really enjoyed the variety of meals we have cooked for ourselves, family and friends and our ‘pizza nights’ are always fully booked, with everyone wanting a go with the oven.

We have cooked chickens, chilli, stuffed peppers, steaks, roasted veg and of course, a multitude of pizzas and fab garlic breads. As we are under cover, we cook day and night, wet or dry and usually finish the evening around the fire with a glass of wine or two!”

If there is one thing we love here at Stone Bake HQ, it’s seeing our customers using and most importantly enjoying their ovens.

For your chance to win the title of Oven of the Month, simply send in your oven photographs and some feedback on your oven. Whether you are a new customer or purchased an oven from us a while ago, we want to hear from you. Send your photos to info@stoneovenco.co.uk – it’s as easy as that!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

For all the latest Stone Bake news & updates in the mean time be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Here at Stone Bake HQ, we love classic recipes with a twist. Our Boston baked beans is no exception. Not only is it delicious but it’s simple to make. Perfect for a big breakfast with the whole family.

You’ll Need (Serves 4)

• 1tbsp oil
• 200g smoked bacon
• 1 onion, finely chopped
• 2x 400g tinned cannellini beans, drained
• 1x 400g kidney beans
• 75g brown sugar
• 2tbsp black treacle
• 1tbsp English Mustard
• 1/2tsp paprika
• 400g chopped tomatoes
• 300ml beef stock

Method

First things first, you will need to fire up your wood fired oven to its optimum temperature. You will then need to allow time for your oven to cool, maintaining the temperature at 180°c.

Next heat the oil in a large casserole dish and cook the bacon and onions for roughly 5 minutes. Next stir in the beans, sugar, treacle, mustard, paprika and chopped tomatoes. Pour over your beef stock, and then place the lid on your dish.

Cook in the oven for 2 hours, or until the beans are soft and the sauce has thickened. Serve with generous helpings of fresh wood fired bread and a sprinkling of parsley. Yum!

If you want to find out more information about our residential oven range and other products please click here!

For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Oh the weather is getting frightful! It’s official, the winter has set in, meaning extra chilly mornings and it’s already getting dark at 4pm! The weather might not be at its best, however this doesn’t mean you can’t make the most of your wood fired ovens. We want to inspire you into winter dining and using your wood fired ovens. Who cares if it’s snowing?!

Winter Dining Ideas

It’s a given that not all of you will be brave enough to eat outside during the chillier months. Despite this, remember that you can still make fantastic use out of your wood fired ovens!

Eating indoors and using your wood fired oven outside is more than possible. We bet there isn’t anything more satisfying than cooking outside in the crisp fresh air then bringing your delicious creations inside to eat in the comfort of your home.

Unless you are having a pizza party, most food being cooked in a wood fired oven doesn’t need to be watched every minute. Big pots of stew, winter pies or casseroles are perfect to bring inside and place in the middle of your dining table ready to share between family and friends.

If you want to eat outside, always remember to wrap up warm. Bring out lots of blankets, light some candles or hang up some fairy lights to create a welcoming and cosy atmosphere. If you really want to optimise your outdoor eating area, then you could always add an outdoor heater, which will create a much warmer environment for the colder months.

Winter Recipes

The most important thing about dining in the wintertime is enjoying some fabulous comfort food. We’re talking stews, casseroles, pies and roasts. Here are two of our favourite winter recipes to get cooking in your wood fired ovens. They’re super simple to make, full of delicious flavours, sure to fill your hungry tummies to the brim.

The Healthy Option

Roasted Root Veggies with tomatoes and kale

 

You’ll Need

• 3-4 Pounds of Root Vegetables such as butternut squash, potatoes, carrots, parsnips, turnip or sweet potato. Peel and cut into chunks.
• 1 head of garlic
• 6tbsp olive oil
• 1tsp Kosher Salt
• 115g of diced onion
• 1tbsp tomato paste
• 500g of kale
• 800g of whole peeled tinned tomatoes
• 1tsp dried oregano
• Black Pepper (Seasoning)
• Tabasco Sauce (For Flavouring)

Method

Firstly you will need to fire up your wood fired oven to its optimum temperature. Allow your oven to cool until it reaches around 230°c. In a large roasting dish, mix together the root vegetables, the garlic and 3tbsp of olive oil. Sprinkle in some salt and roast for 45 minutes.

Whilst your root veggies are cooking in your wood fired oven, you can start to sauté your onions in a large roasting pot. When the edges have begun to brown, stir in the tomato paste and simmer for a minute more.

Using your hands, tear the whole tinned tomatoes into large pieces adding them to the pot. Pour in the remaining liquid into your large roasting pot. Give it a good stir and add in the dried oregano.

Leave to one side until your root veggies are roasted through. You should be able to easily pierce them with a fork. Leave your oven to cool until it reaches around 180°c. Add in the roasted root veggie into your large roasting pot then pop in your oven for around 20 minutes to half an hour. After your dish has had a good while to heat through, add in your kale. Also season with salt and pepper, and if you’re feeling adventurous; season with some Tabasco.

Give it another good stir, then pop it back into your wood fired oven to stew for 10-15 minutes. It’s then ready to serve, with some fresh wood fired bread. 

A classic winter pie

Stone Bake’s Creamy chicken, ham and leek pie

If it’s a scrummy winter pie you’re fancying, then why not try our delicious wood fired chicken, ham and leek pie? The pastry will melt in your mouth and the filling is so good you won’t quite believe it. If you’re feeling super adventurous you could even throw in some extra veggies, depending on what flavours you like the best.

You’ll Need

• A high heat 9inch round pie dish

For the filling

• 450ml Chicken Stock
• 3 chicken breasts
• 75g of butter
• 2 leeks
• 2 garlic cloves
• 50g plain flour
• 200ml milk
• Drizzle of white wine
• 150ml double cream
• 150g thick carved ham
• Sea Salt and ground black pepper for seasoning.

Pastry

• 350g plain flour
• 200g butter
• 1 egg beaten with 1tbsp cold water
• 1 egg for pastry glaze

Method

Firstly you will need to heat the chicken stock in a saucepan. Whilst you are doing this add in the chicken breasts and bring to a low simmer. Pop on your saucepan lid and cook for 10 minutes. Then remove the chicken breasts and place on a plate, and then pour the stock into a jug.

Next melt 25g of butter in a fresh saucepan. Stir in the leeks and gently fry for a few minutes. Then pop in the garlic and remaining butter and stir in the flour once the butter has melted. Keep stirring, and then gradually pour in the milk. Once you have added the milk, slowly add the stock and wine. Keep stirring until the sauce is smooth and thick. Simmer for 3 minutes. Finally, take off the heat, stir in the cream and add some salt and pepper for seasoning.

Next you will need to fire up your wood fired ovens to its optimum temperature, maintaining it at around 200°c.

Then it’s time to get on with the pastry. Mix together the flour and butter until the mixture resembles breadcrumbs. Next pour in the beaten egg and blend until the mixture forms a ball. Leave around 250g of pastry for the lid.

Roll out the remaining pastry on a floured surface until it is around 5mm thick and 4cm larger than the pie dish. Gently place it into the pie dish, pressing firmly on the sides to ensure there is no air bubbles. Always make sure there is some extra pastry hanging over the sides.

Next, it’s time to get messy with the filling. Chop the chicken into small chunks and then stir it along with the ham and leeks into the cooled sauce. Pour the filling into the pie dish. Roll out the pastry that you’ve put aside for the lid. Place over the top of the pie, securely pressing together the edges. Then trim any excess pastry.

Place a hole in the top of the pie and glaze the pastry lid with the egg wash. Put your pie in your wood fired oven for 35-40 minutes, or until your pie appears golden-brown in colour and the filling is piping hot.

Now all you have to do is devour this scrumptious winter pie, a sure wood fired classic for winter.

If none of these recipes tickle your fancy then be sure to check out our recipe section on our website for a wide range of recipes that would definitely please some hungry diners.

Please don’t forget to keep us updated with your wood fired oven inspired winter dining pictures. Rain, sun, snow or hail, keep those wood fired ovens fired up and cooking all of your favourite winter comfort foods. After all, you need to get in lots of practice ready for perfecting your Christmas dinner!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

Everyone loves a classic wood fired dish, so why not indulge in a family favourite? Our homemade Stone Bake lasagne is perfect for a winters evening. It’s full of rich flavours with subtle hints of Parmesan, giving it a scrumptious finishing touch.

For the sauce

• 4tbsp olive oil
• 4 celery sticks
• 2 carrots
• 1 onion
• 2 garlic cloves
• 1 sprig rosemary
• 900g beef mince
• 1 bottle of red wine
• 2x 400g can tomatoes
• 200ml beef stock
• Salt and Ground Black Pepper

For the béchamel sauce

• 1 ¾ pints of milk
• 2 bay leaves
• ¼ onion
• Pinch of freshly grated nutmeg
• 50g butter
• 50g plain flour

For the lasagne

• Fresh lasagne sheets
• 3 balls of mozzarella
• 2tbsp butter

Method

Firstly, you will need to get started on your ragu. Fry the celery, carrots and onion for 15 minutes over a low heat. Add in the garlic and rosemary and simmer for a few more minutes. Next, add in the beef and cook until the liquid from the meat has been absorbed. Pour in 400ml of red wine, and then cook for another 45 minutes.

Once the wine has evaporated, add in the tomatoes and stock. Leave the mixture to cook for two hours, seasoning with a dash of salt and pepper. This gives time for the beef to marinate in the flavours, making the end result so much more delicious!

Next you will need to move onto your béchamel sauce. Place the milk into a saucepan adding in the bay leaves, nutmeg and onion. Slowly bring up to the boil.

In a different saucepan melt together the butter and flour. Beat well and cook for a few minutes. Then slowly add in the milk, whisking continuously until all the milk has been absorbed.

Next you will need to get your wood fired oven fired up and ready to go! Fire your oven up to its optimum temperature, then allow time to cool, maintaining it at around 180°c.

As all your ingredients are ready to go, get a large high heat ovenproof dish, preferably square or rectangle shape. Spoon roughly a third of the béchamel sauce onto the bottom of the dish, then place a layer of lasagne sheets over the top. Next add some Parmesan, mozzarella and black pepper then add in a layer of ragu. Repeat this step until you have used all of your ingredients up. When placing your pasta sheets on the top to finish, add extra Parmesan and béchamel sauce for a truly scrumptious golden brown top. Cook in your wood fired oven for 30 minutes.

Now all you have to do is sit back and enjoy your homemade lasagne. Serve with green leafy salad and some fresh wood fired bread- nothing beats it!

If you want to find out more information about our residential oven range and other products please click here!

For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

Bread has always been a customer favourite to bake in their wood fired ovens. The secret to getting the perfect loaf is by making sure you have a suitable baking environment. We want to help you achieve this environment and also give you some simple tips and tricks to perfect the art of baking bread in your wood fired oven. We’ve also included some scrummy bread recipes for you to try!

Baking Bread Environment

When baking bread in your wood fired oven, you will firstly need to fire up your oven to its optimum temperature as usual. Make sure that you achieve a fairly aggressive fire to ensure excellent heat retention for the duration of your bake.

You will then need to allow time for your oven to cool down. We recommend a temperature of 100°c to 180°c for bread baking. You will also need to remember to dispose of any embers in your oven before you bake your bread.

• Stone Bake Tip: An ideal time to bake bread would be after you have been cooking a meal in your wood fired oven. This way it is already cooling, so you are making excellent use out of it.

Cooking bread in your wood fired oven

Once your wood fired oven is at the right temperature and your loaves are ready to be baked, place them directly onto the oven floor, as you would a pizza. Pop the oven door in place, ensuring you keep it there for the first 2-3 minutes of baking. This makes sure your bread gets the all-important crispy crust.

After the first 3 minutes of baking, remember to occasionally rotate your loaves. However keep in mind that when you are doing this it will reduce the oven temperature, so try to do this process fairly swiftly.

Finally, when checking to see whether your bread is cooked all the way through, always keep an eye out on the colour and temperature. A good indicator of whether your bread still needs time to bake is to tap the bottom of the loaf in the center. If the loaf is cooked right through it will sound hollow inside, if not it will sound dense.

• Stone Bake Tip: Always be aware that if you are baking your bread at a high temperature, your loaf will quickly get more colour, however it may not be cooked through. If you need to quickly reduce the temperature, simply open the oven door.
• Stone Bake Tip: To achieve a glorious crispy crust on your loaves you can even create steam. All you have to do is spray some water towards the center of the dome. Alternatively if you don’t have a spray bottle, you could always put 2 ice cubes in a separate ovenproof dish whilst your oven is at baking temperature. When the steam starts to build you can then put the oven door back into place.

Our Favourite Bread Recipes

This post of course wouldn’t be complete without including a couple of bread recipes. Whether you prefer plain bread, sweet or savory- we’ve included something for everyone.

Classic Bread Recipe

What you’ll need

• 400g strong white bread flour
• 40g soft butter
• 12 sachets of fast action yeast
• 2tsp salt
• 300ml warm water
• Olive oil

Method

Put the flour and butter into a large mixing bowl. Add the yeast to half the bowl, the salt on the other side. Stir all ingredients until they are combined.

Once combined add in half of the water, mixing with the tips of your fingers. Continue to add the water until your dough has formed a soft dough, but not sticky or soggy. Keep mixing until a rough dough ball is formed.

On a lightly oiled surface knead your dough for around 5 minutes or until it is smooth and stretchy. When your dough is ready you will need to pop it back into a large bowl. Cover with a damp tea towel or lightly oiled cling film and leave it for one hour to prove.

Once your dough has doubled in size you will need to knead it for a few more minutes on a lightly floured surface to get rid of the air. Once you have done this mold your dough into a round loaf shape.

Then place your loaf onto a baking tray lined with baking paper. Again cover your dough with a damp tea towel and leave to prove in a warm place for another hour.

Next you will need to follow our instructions to creating the perfect bread baking environment in your wood fired ovens, as written above. Simply sprinkle the top of your loaf with some flour and once your wood fired oven reaches around 180°c you can then place your loaf directly onto the cooking floor or in an ovenproof dish. Bake for around 25-30 minutes, or until your bread is golden brown on top.

Sun Dried Tomato and Olive Bread

You’ll Need

• 170g Greek Olives
• 55g Sun-Dried Tomatoes

Method

Following the same recipe above, after your dough has had its first proving you can then add in some extra ingredients to give a savory twist to your loaves.

You will then need to divide the dough into two, adding half the olives and sun-dried tomatoes into each. Knead the dough for another few minutes until you have got rid of all the air and the ingredients are evenly dispersed.

Once you have done this mold your dough into round shapes and press down. Sprinkle some flour over the top, making a cross down the middle of both. Pop them onto a baking tray lined with baking paper and prove for one hour in a warm environment.

Pop them into your oven when the temperature is around 180°c. Bake for 25- 30 minutes, or until your loaves are golden brown. Leave on a wire rack to cool, and then all that’s left is to enjoy your fresh wood fired bread.

Cranberry and Walnut Bread

If you have a sweet tooth then why not try our Stone Bake cranberry and walnut bread? It’s the perfect balance of sweet and savoury with fresh flavours. You can find the recipe on our website here.

We hope that we have inspired you to get baking bread in your wood fired ovens Stone Bakers. Be sure to share with us your favourite bread recipes, along with pictures and recipe details. We would love to feature them on our website under our ‘Guest Recipes’ section. Email us at info@stoneovenco.co.uk.

For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

Chilli con carne is the perfect winter dish to enjoy in the colder months when hearty food is everyone’s favourite. Our slow-cooked wood fired chilli con carne is definitely the tastiest around, with rich intense flavours making this dish really stand out in a crowd. 

You’ll Need

• 1 sliced onion
• 1 pepper, sliced
• Small bunch of fresh coriander stalks, finely chopped
• 1tbsp sunflower oil
• 800g beef brisket, trimmed down to small pieces
• 2 garlic cloves
• Salt and ground black pepper to season
• 1tsp ground cumin
• 1tsp ground coriander
• 2tsp hot chilli powder
• 1tsp dried oregano
• 2tbsp tomato puree
• 400g tin chopped tomatoes
• 300ml beef stock
• 400g red kidney beans
• 1 cube good quality dark chocolate, minimum 70% cocoa solids

Method

Firstly, you will need to fire up your oven to its optimum temperature, then allow your oven to cool maintaining the temperature at roughly 180°c.

Next, pop the onion, red pepper and coriander stalks into a large ovenproof dish. In a separate large frying pan, season the beef with salt and ground pepper, popping in your ovenproof dish when ready.

With the juices left behind from the beef, add in the garlic, spices and oregano and fry for 1 minute until fragrant. Then pop in the tomatoes, puree and stock and bring to the boil.

Next, in your ovenproof dish pour the hot sauce over the meat and vegetables, placing a lid on top. Pop in your wood fired oven for 5-7 Hours, adding in your kidney beans half way through. When your meat is super tender, your chilli con carne is almost ready.

Now all you need to do is add the chocolate into the sauce, stir this in until melted. Finally season the dish to taste and serve with fluffy rice, sour cream and guacamole for a Mexican inspired feast. We dare you not to love this delicious dish!

If you want to find out more information about our residential oven range and other products please click here! 

For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!