The Domaine des Crêtes’ wood fired bread oven
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.
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.
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.
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.