Why Le Panyol?

Le Panyol Wood-Fired Ovens by PANARY

Wood-Fired Ovens since 1840

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The benchmark wood-fired ovens made from refractory terracotta

Why Le Panyol?

A company of renowned quality, reliability and experience

Fayol is a distinguished French firm, having been involved with refractories of all types for over 150 years, oven masonry being just one of its many types.

During the nineties, the company developed its Le Panyol range of ovens which feature a faster and simpler assembly system based on neatly fitting parts with mortise and tenon joints, held together by a keystone.

Using the perfect balance of mass, volume and shape these easily assembled ovens are a modern version of the ancient clay oven, respecting the time-honoured knowledge that the heat efficiently stored in clay and masonry cooks our food better than any other material.

Versatile Cooking

You can cook in any way you like with your Le Panyol

As a baking chamber, it is ideal for bread, pizza, and any dish or casserole. You can even grill meat, fish, and vegetables right on the hearth.

It is a healthy way to cook since there is no contact with the flame. It is even self-cleaning since the next fire thoroughly cleans the masonry.

Simple to Use

No electronics and no mechanics

Firing your oven and sliding your food in and out is an easy process that anybody can master.

Environmental Responsibily

Using pure clay taken from their own quarry, through to the kilning of the individual parts

The makers of Le Panyol ovens see that each step of their manufacturing process has environmental sustainability in mind

"Living Heritage” Company

The French Government have awarded this company the EPV label

This acknowledges true excellence in artisanal and industrial expertise.

Stand the test of time

Made of the highest quality materials

The white clay of Larnage, and assembled according to age-old techniques, your le Panyol oven will be a very long-lasting companion. Wood-fired ovens made by the same company under its former name of Terassier can be found in France, going strong since the end of the 19th century.