Anvil deck oven for small home bakery business
Has anyone used an Anvil deck oven for baking artisan bread? Can anyone give any advice about this oven?
I would like to start a small home bakery - one bake day per week, selling bread into my local neighbourhood. So I wouldn't be making enormous volumes. The advantage is that it seems to be something I could fit into my home and work off single-phase power. Any advice about this oven?