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Bake Ovens & Food (Main)

Weekly public oven schedule

Public oven schedule for Thursday August 31, Sept 1 and Sept 2:

Thursday August 31: Active fire, 3 pm to 6.30 pm – fire-roast tomatoes, peppers, onions, garlic, corn, all other vegetables. 6.30 to 7.30: pizza, flatbreads, crackers

Friday Sept.1: Retained heat (about 300F down to 250F) -- 9.30 am to 6 pm: Bake tomatoes and/or other vegetables, plus apples, apricots, other soft fruits (morning takes 2 -3 hours, afternoon longer)

Saturday Sept.2: Retained heat for drying 9.30 am to 7.30 pm: Oven-dry Roma tomatoes, apple slices, apricots etc.

To learn more or book a spot: mail@publicbakeovens.ca

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