Julia Reed, post author

February 6, 2017 at 12:17pm

Hi Mr. Reed, What a pleasure to receive this note from you! You sound a lot like my father, who is retirement age but refuses to stop working (and entertains the idea of returning to his former chef life by opening a small breakfast restaurant.) I wonder if we're somehow related! Unfortunately I don't have experience with Woodstone Ovens, but concur that baking in a very hot oven is ideal. If you are serious about this endeavor, I would like to refer you to one of our head bakers, Jeffrey Hamelman, who offers consulting services for start-up bakeries - he will likely have far more insight into this than I do. You can reach him at Jeffrey.Hamelman[at]kingarthurflour.com. Best of luck, and happy baking! Cheers, Julia
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