Are you hesitating between these two ovens without understanding their differences? They’re the same size, they look very similar, and yet these two ovens are very different. One is an…
About
Sylvain Pesce
Cogérant Ephrem FusionJe suis cogérant de la Manufacture Ephrem depuis 2019, avec mon épouse et associée Virginie Pesce.
Amateur de cuissons au feu de bois et passionné par mon métier, je souhaite démocratiser le vrai four à bois traditionnel, montrer ses multiples fonctionnalités, et communiquer sur l'évolution de notre activité.
Ephrem fabrique des fours à bois pour les particuliers, les professionnels de la restauration et les boulangers depuis près de 50 ans. Notre volonté est de valoriser ce savoir-faire historique, tout en modernisant notre image et notre offre.
Latest posts
What’s the difference between L’Authentique Pizzaiolo and Le Gastronome?
Which is the preferred method of insulation for your wood-fired oven: dome or box?
Insulation is undoubtedly the most important part of building a pizza oven or a bread oven. While the current standard assembly is in a box (cubical) structure, others also opt…
Winners of the Réseau Entreprendre Alpes du Sud (09/21)
Visit from the Réseau Entreprendre at our premises on 09/21 following our nomination as Laureates of the Alpes du Sud network 🎉
Ephrem takes part in Les Terres de Jim event (09/21)
From September 10 to 12, 2021, the Manufacture Ephrem presented its various wood-fired ovens to the public: domestic, professional, and bakery ovens. The event featured a demonstration supported by bread…
Ephrem wood-fired ovens represent the craftsmanship of the PACA region (France) (11/21)
Selected by the Chamber of Trades and Crafts of PACA and then France, Ephrem had the opportunity to showcase its expertise at the Made In France trade show, held from…
Dehumidifying a wood-fired oven
You’ve just completed the construction of your wood-fired oven, and the anticipation of the first firing is tangible. It’s completely normal. Just a little more patience! Before you can fully…
Wood-fired cooking: which wood to use?
What type of wood should you choose for your wood-fired oven? Oak, beech? When starting up your wood-fired oven, it’s natural to have questions. The choice of wood will impact…
The bakery-farming profession (06/21)
Discover the business model proposed by Yanis Irhir from GAEC Pachamama, equipped with an Ephrem bread oven.
Launch of the Le Loule professional oven (06/21)
Design & innovative: Le Loule sets the tone for the new generation of Ephrem rotating wood-fired ovens.
La Provence Sustainable Development Trophy (04/22)
Committed to a national supply approach, the use of natural materials, and the complete renovation of its manufacturing site, Ephrem has successfully demonstrated its dedication to placing sustainable development at…
Installation of a communal oven in the commune of Villard-Sallet (09/21)
Following the acquisition of an old press by the municipality, the town council of Villard-Sallet decided to preserve the site's history by bringing the villagers together once again, this time…
Find our news here soon
Partnership, new projects… Stay tuned!