I created a series of modular masonry fireplaces for the patio over a decade ago, and then in the autumn of 2010  I reinvented wood-fired ovens to be more accessible and easier to use by the homeowner than the traditional black oven. The Oak Barrel Oven shown above (the largest of the ovens with the oak barrel-shaped top) is my best work, with temperatures of a steady 450 degrees on the pizza zone of the soapstone floor. It turned out to be an unintentional not-for-profit endeavor in its first round, and I had to close this business down, but I am watchful of a way to make this innovation available again.

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