The Domaine des Crêtes’ wood fired bread oven

  • Four à bois du Domaine des Crêtes
  • Four à bois du Domaine des Crêtes
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As the estate grew, we decided to use the cellar of our self-catering home to expand our old vatroom. The bread oven that was there made way for three new vinification vats. Jean-François, who was behind this new project, carefully conserved each of the brinks with a view to one day rebuilding the oven.

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Sylvain decided to build a new bread oven using these bricks in an area that wasn’t being used on the estate. Backed up by a local craftsman, Sylvain added his own personal artistic touch by putting in a magnificent wooden bar top and created a bistro atmosphere around the bread oven.

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Sylvain laid a wooden floor in front of the bar, making a bigger space for wine tasting, Beaujolais mâchons (snacks) and other delicacies cooked in the oven.

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Elegant awnings were installed around the bread oven area by a local company so that we can use it in any weather and throughout the year.