The range

Le Panyol Wood-Fired Ovens by PANARY

Le Panyol

The crackling of the fire, the scraping of the baker’s peel on the sole, the wafting scent of your bread, pizzas and casseroles.

Le Panyol is more than a wood-fired oven, it’s a return to the sources of baking.  Enhance your home or business with a wood-fired oven.

Home

The Liberté ovens offer the good looks of a Le Panyol to enhance your outbuilding, garden or even inside your house.

Restaurant

Ovens designed for versatility, being given attributes that make them capable of producing excellence in both pizza and bread.

They feature special floor tiles, and the kit includes insulation to be placed under the floor as well as above the crown.

Bakery

Ovens to attract the professional baker. They are strong in the areas that make a beautifully well-baked loaf. They feature the highest grade of floor tiles that give off a robust, yet gentle, heat as well as being long-lasting. The kit comes with superior layers of insulation, both under the sole tiles as well above the crown.

Why traditional?

Masonry

Your Le Panyol oven has substantial tiles on its floor, tiles which absorb the heat from the fire laid right on them.

These hot “sole” bricks give spring to the breads and such a firmly cooked bottom to the pastry of pies and tarts. Baked on the hot hearth, your food neither sticks nor dries out.

The crown of the oven has also absorbed a great amount of heat, and it will radiate this great heat down from the top, with the result that your bread and any food will cook efficiently and swiftly, leaving moisture in the middle.

Wood-firing

In today’s world, firing with wood is a responsible approach to sustainability

Well-fermented dough for pizza, flatbreads, or loaves, is laid on hot tiles, giving exquisite flavours to the crust with just a hint of wood-ash. 

Pro bakers

Ovens to attract the professional baker.

They are strong in the areas that make a beautifully well-baked loaf. They feature the highest grade of floor tiles that give off a robust, yet gentle, heat as well as being long-lasting.

The kit comes with superior layers of insulation, both under the sole tiles as well above the crown.

Retained heat

The unique feature which makes a brick oven the unrivalled king among ovens is retained heat.

During the firing cycle, the refractory masonry absorbs the heat. With the flames inside the baking chamber each major firing lodges a heat that bakers call “solid” heat deep into the bricks.

Having been fired hot, the oven is given a settling down period during which the very hot areas transfer their excess heat to the cooler extremities. When the heat is even, the cooking cycle begins.

This vast thermal mass enables deep and penetrating heat to be radiated in a powerful way without being scorching or shallow in its effect. Masonry radiates heat which is firm yet gentle when compared with the harshness of heat radiated by metal.

They are strong in the areas that make a beautifully well-baked loaf. They feature the highest grade of floor tiles that give off a robust, yet gentle, heat as well as being long-lasting.

The kit comes with superior layers of insulation, both under the sole tiles as well above the crown.

Wood fired oven digaram
Heat is retained within the imposing mass of the refactory firebricks, whose shape and thickness make for maximum efficiency

White clay of Larnage

Le Panyol ovens are pure clay, fired to earthenware temperatures.

No cement, and with no impurities in the clay there is nothing to alter the flavour of your food.

The special white clay of Larnage contains kaolin, giving its rich white colour and, being high in alumina, this white clay has a fire resistance of more than 1630°C.

The white clay comes from the famous Terre Blanche quarry in Larnage, near Tain l’Hermitage (Drome). The quarry belongs to Fayol, the parent company of le Panyol, and is currently the only one of its kind dedicated to this use. Since the Roman occupation the heat-resistant clay has been known and valued, and has been the preferred material used for bread ovens since 1840.

Click here to learn more about this remarkable firm and its special clay.

Why Le Panyol?

no contact with the flame.

The next fire thoroughly cleans the masonry.

No electronics and no mechanics – nothing to go wrong!

Firing your oven and sliding your food in and out is an easy process you’ll enjoy mastering

Awarded the EPV label by the French Government acknowledging excellence in artisanal and industrial expertise.

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.

Pure clay from their own quarry, through to the kilning of the individual parts – every step of the process is as environmentally friendly as possible.

The white clay of Larnage, assembled according to age-old techniques, your oven will last a lifetime or more – ovens built to this standard remain in daily use 200 years after they were built!