Agneau de 7h is a traditional French dish, often eaten at Easter. Cooking in a wood-fired oven not only produces tender meat with a melt-in-the-mouth texture, but also provides the…
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7 o’clock lamb in a wood-fired oven: the traditional recipe
Winners of the Réseau Entreprendre Alpes du Sud (09/21)
Réseau Entreprendre visit to our facilities Following their support in the takeover of Ephrem by Virginie and Sylvain Pesce, the Réseau Entreprendre is continuing to work alongside us through regular…
Ephrem takes part in Les Terres de Jim event (09/21)
Finding out how a wood-fired oven works From 10 to 12 September 2021, Ephrem presented its various wood-fired ovens to the public in Corbières (04): domestic, professional and bakers. The…
Ephrem wood-fired ovens represent the craftsmanship of the PACA region (France) (11/21)
Finding out how a wood-fired oven works Selected by the Chambre des Métiers et de l’Artisanat PACA then the France one, Ephrem was given the opportunity to showcase its expertise…
The bakery-farming profession (06/21)
In a very interesting testimonial, our customer Yanis Irhir from GAEC Pachamama talks about the job of a farmer-baker. It’s an absorbing job, but above all it’s a diversified one.…
Launch of the Le Loule professional oven (06/21)
Innovative design: The Loule sets the tone for the new generation of Ephrem rotating wood-fired ovens With its resolutely contemporary design, this brand new rotating wood-fired oven with a 120cm…
La Provence Sustainable Development Trophy (04/22)
Ephrem rewarded for its commitment to sustainable development With its commitment to national sourcing, the use of natural materials and the complete renovation of the factory, Ephrem was able to…
Installation of a communal oven in the commune of Villard-Sallet (09/21)
Gathering around the wood-burning oven Following the town’s acquisition of an old wine press, the Villard-Sallet town council decided to preserve the history of the place by bringing the villagers…
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