Wood-fired ovens : for a hearty bread

The oven at Lannilis weighs 120 tonnes. Its firebrick and sand construction creates a thermal sink that retains heat well and gives it off gradually. The ancestral tradition of wood-fired baking takes time - two hours, in fact, to fire the oven up to temperature. Baking the bread in the decreasing heat gives it its full body and that thick, hearty crust that beckons the taste buds.