Your north Omaha family bakery serving the communities of Florence, Ponca Hills, and beyond!
9518 Calhoun Road, Omaha, Nebraska 68112 ~ www.Facbook.com/StickandStoneBakery
Store Hours: Wednesday-Friday 7 am - 8 pm/Saturday 9 am - 7 pm

THE OVEN BUILD & BAKERY BUILDING

Take a walk in the fascinating world of stone masonry as we build our oven. 




















A single firebrick in the center will support the 'floating' hearth and minimize heat loss.

The outside walls were notched to accept rebar for the 'floating' hearth.





Materials for making refractory concrete.




Vermicrete insulation to minimize heat loss downward.




Even worked by lantern light at night...

Winter set in and halted the progress until spring 2013.

Thermocouples installed to monitor heat at various brick depths...








More rebar to help hold the oven chamber walls in place.
Wrapping with aluminum foil.




Building the arch over the baking chamber.






Form used to hold bricks being cut to precise angles.

Brick cutting is loud.


Inside the chamber.


Side view of the transition pieces.


Plenty of room inside to clean and move around.




Oven door and entrance were fashioned by Jared Casey of Fort Calhoun. 



Brick ties for the front facade.

The new oven door fashioned by Jared Casey. It is counter-weighted and folds in to the oven to load bread.


We covered the firebrick with aluminum foil to keep the refractory concrete from sticking to the bricks and interfering with thermal expansion.


Our good friends, the Reeds and Steve helping us pour all the remaining refractory concrete on a very hot day.


It was a crazy hot day messing with highly-reflective aluminum foil and concrete over the dome of the baking chamber.

Chris and Logan Reed smoothing about 5 inches of refractory concrete on top.


Thermal Couples coming out from the dome. They measure the heat at depths of 1", 5", and 9". 

The oven chamber is complete.

Time to build up the facade.

Our family's handprints and a little message from mommy...


Beginning the chimney, which was later altered to accommodate a larger 10-inch chimney pipe.


A proud moment for our baker-mason.


Thermal couples after the cement-pour.



Getting ready for the first fire after the dome cured for 3 weeks.








Proud family moment. Mommy is behind the camera...


The ash dump where all the ashes are brushed when the firing is done.


This is where the digital box sits that connects to the 6 thermal couple wires in the brick surrounding the baking chamber (three in the top, three in the bottom).

A little perspective on sheer size...


Building construction begins.




Roughing in the plumbing for the mop sink.










Delivery of our new dough divider/rounder from Virginia by my cousin Greg Hagar.


The finished oven facade.