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Inauguration of the Le Flambeur Pro 120 Wood-Fired Oven at the Ferme de La Villette in Paris
Parc de La Villette has inaugurated its new farm, a community space designed to welcome visitors with community gardens and group workshops dedicated to discovering and passing on skills related…
Ephrem is showcasing the Le Flambeur Pro 120 wood-fired oven at Sirha Méditerranée Marseille 2026
On March 24 and 25, we were in Marseille for the first edition of the Sirha Méditerranée, a new event dedicated to professionals in the restaurant, hospitality, and culinary industries.…
Baker’s Day in London: a day of gatherings centered on baking expertise
Following the “Les Chefs à Saint-Tropez ” event earlier this month, on May 11, we had the honor of participating in Baker’s Day, held at the French Embassy’s residence in…
Les Chefs à Saint-Tropez 2026: three days of fire, encounters and lively gastronomy
From May 3 to 5, we had the pleasure of taking part in Les Chefs à Saint-Tropez, on the legendary Place des Lices. Three intense days, punctuated by culinary demonstrations,…
The wood-fired oven: living cooking, shared emotions and values
A taste for memories This “bread regained” has a real crust, more pronounced and with more complex aromas than bread baked in an electric oven. This crust, combined with the…
Manufacture Ephrem exhibits at M&O PARIS
The @maisonetobjet trade show comes to an end. A great first edition for @manufacture_ephrem: concrete and promising projects, international buyers interested and seduced by Les Flambeurs. The revival of the…
A single firing for an entire day’s production: the exceptional efficiency of Ephrem Fusion wood furnaces
A single firing, and hours of loading for a whole day’s production.The secret? Understanding and exploiting the temperature curve of your bakery wood-fired oven. It’s an age-old skill that even…
Manufacture Ephrem receives Coté Sud Magazine
As part of a press event organized by theAgence de Développement, the editorial staff of the magazine Côté Sud magazine traveled the region for a week to prepare a major…
Ephrem bakery ovens: incomparable advantages and properties.
The words of Loubna Tahif, baker, trainer and Ephrem ambassador. For this first article as an Ephrem Ambassador, I thought it would be interesting to go back to the origins…
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,…