Louis Gachet, the highly talented Michelin-starred chef of the Couvent des Minimes in Mane, Meilleur Ouvrier de France 2023, is the new ambassador for Ephrem. He has created for us,…
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Louis Gachet’s brilliant wood-fired Christmas menu
Loubna Tahif, sourdough bread baked in an Ephrem wood-fired oven – Discover the story of a baker like no other.
Discover the report directed by Fabrice Cottez – available on YouTube– which highlights the work of Loubna Tahif, a committed baker who has chosen to work with an Ephrem 4m2…
PIZZA FEST: Ephrem partners the first “Dimanche à la Friche” dedicated to pizza
On Sunday October 26, Marseille’s Friche la Belle de Mai hosted the first edition of “Dimanches à la Friche”, a new culinary and cultural event initiated by Les Grandes Tables…
Ephrem wins the Prix du Jury at the Trophées des Entrepreneurs Positifs | Savoir-faire et innovation en Provence
Ephrem, manufacturer of wood-fired ovens, wins the Prix du Jury at the Trophées des Entrepreneurs Positifs. Recognition of its sustainable, local and human commitment. Recognition for the Ephrem team Ephrem,…
Cooking outdoors: the trend that’s taking gastronomy by storm
Discover the new gastronomic experience of outdoor cooking in the hotel-restaurant sector, and the differentiating advantage of the wood-fired oven.
Why choose a wood-fired oven for your artisan bakery?
Le Boulanger 4 m² d’Ephrem: performance, authenticity, made in France and differentiation 🔥 The wood-fired oven: a professional tool and a signature of craftsmanship Are you a baker who’s changing…
Sourdough pizza dough by Manu Barthélémy
Sourdough pizza dough by Manu Barthélémy
ARDENT – A gourmet dinner around the fire to celebrate Midsummer’s Day and Ephrem’s 50th anniversary
On June 24, 2025, the Ephrem factory hosted an exceptional evening: ARDENT – Act I, a gourmet wood-fired dinner that set the senses, hearts and minds ablaze. More than a…
Ephrem remporte le Coup de Cœur du Jury au JdC Garden Trends 2025 !
Nous sommes fiers d’annoncer qu’Ephrem a été récompensé lors du JdC Garden Trends 2025, qui s’est tenu du 25 au 27 mars à Marseille.Notre four à bois Le Flambeur 60 (lien) a séduit…
ARDENT, Acte 1 : The first ephemeral dinner of the Ephrem Manufacture.
• Three inspired chefs to celebrate the sacred fire • Celebrating 50 years of craftsmanship and a reinvented manufacture • ARDENT: it ignites, it is savored, it is drunk, it…
The Office, our future culinary workshop with LEADER
A project subsidized by the GAL Haute-Provence-Luberon Thanks to the LEADER program, the Haute-Provence-Luberon LAG has supported Ephrem in the creation of L’Office, its future culinary workshop, aimed at individuals…
Le Flambeur 120, the new flame of gastronomy
To mark the company’s 50th anniversary, Ephrem is launching a new model of professional wood-fired oven, the Flambeur Pro 120. Revolutionizing the world of wood-fired ovens, the Flambeur range, launched…