The base of the oven is made from stone and brick recovered from the museum grounds, as well as sand and old glass bottles. Topping that is a layer of firebrick, and the oven wall is made from cob, a mixture of local clay, sand and straw, with a brick chimney. Built by volunteers of all ages from the community, at the staggering cost of $7.00 (yes, seven dollars!), this oven is capable of heating to 1000°F. When heated to the proper temperature, pizzas take two minutes to bake.
Foods of the Fundy Valley offers baked-to-order pizza for sale every Saturday at the Museum market, from 11AM to 1PM. We make our dough with Speerville Flour from Woodstock, NB, and offer a choice of toppings – sausage from AnC Meats, sauce and veggies from Farmer Brown’s and Liptay Farms. Stop by and watch our cob oven chef in action, and enjoy a delicious, artisanal, local pizza.
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