Phase 1: kingston oven installation

To bake real bread at scale, we need the very best equipment. Our team has just completed the first half of a significant project: the installation of a second deck oven at our Certified Organic production bakery in Kingston.

With the new oven, we will double our baking capacity for our long fermentation sliced breads like San Francisco Sourdough, Peasant and Whole Wheat Sourdough.

The first phase of the project consisted of moving and re-installing existing equipment to make room for the upcoming installation and commissioning of the new deck oven at the end of July. Our incredible maintenance team–supported by local tradespeople who are true partners to the business–worked tirelessly to clear floor space for phase two. This workload was completed all while maintaining daily production to ensure we minimized interruption to our customers.

The installation of our second deck oven is the next step in a long-planned list of new equipment now at home in our production bakery. The new oven will join a recently installed slicer, second sourdough tank, mixer, and silos. Each of these pieces of machinery are best in class, and help us feed the world real bread, no shortcuts.