Scotch Brick Oven

Arna sheoladh ag Esther Barron

"This oven has been in Barron’s for over 70 years, it uses the same principal as ancient Egyptian ovens. It was installed by Joe Barron, my father. It takes great skill to work this oven, you heat it up first before putting in bread and then the bread is baked on a falling heat. The bricks are heated not the air and you have to be really quick loading and unloading the bread."