Discover the business model proposed by Yanis Irhir from GAEC Pachamama, equipped with an Ephrem bread oven.
Latest posts
The bakery-farming profession (06/21)
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.
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…
What’s the difference between L’Authentique Pizzaiolo and Le Gastronome?
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…
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…
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…
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…
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