Brimfield Bread Oven -- Brimfield, OH

My wonderful and amazing best friend clued me into the opening of the Brimfield Bread Oven. Although she's now in Georgia she stays more in tune to the Northeast Ohio restaurant scene than most people I know who are actually living in NEO. Sara sent me a link to an article about the Brimfield Bread Oven right before their opening day on January 6, 2016 and I knew that I needed to make a trip over there this weekend.

Embarrassing facts: I wasn't sure the potato, rosemary and sea salt focaccia was going to make it home so that I could photo it. We were there right as it came out of the oven, so it went into the to-go bag still warm. Dave was tearing off pieces and feeding them to me while I drove back down 76. Luckily, we managed to behave ourselves long enough to get the bread into the apartment so that I could share a photo with you. 

Jud and Genevieve Smith have been working hard to get this location open and since Wednesday they've been enjoying lots of love from the local community.

The Brimfield Bread Oven uses a 20-ton wood-fired brick oven to accomplish baking all of the bread, pastries, and pizza that they sell. This unique cooking vessel lends itself to something called baking on the curves -- meaning items will be ready at different times based on the heat of the oven. The Smiths explain this process as follows on their website:

The daily bake begins at 4am and goes until 3pm. During that time, new bread and pastry is continually coming out of the oven, so depending on what you are looking for, it may make sense to call and ask when it will be ready each day. We bake everything "on the curve" in our wood fired oven. "Baking on the curve" means we bake high temperature items first and cooler temperature items last. 

We arrived pretty early in the day, so we were able to pick-up some of the higher temperature items, whereas lower temperature items such as the pain au chocolat (which I will be going back to try this week, by the way) aren't ready until later in the day. This is also why the pizzas are only made from 5:30-9:00 p.m. when the oven temperature is just right.

When we arrived four types of focaccia had just come out of the oven, scones were ready, as were cheddar sticks and pretzels. If you're looking for a particular menu item, you're able to call the Brimfield Bread Oven for an approximation of when it will be available.

Aside from the baking/sale area, the Brimfield Bread Oven does have a side room, once they have coffee available, this would be a lovely place to enjoy a pastry and some coffee. 


We left the Brimfield Bread Oven with five items -- Potato, Rosemary, Sea Salt Focaccia, a Lemon Blueberry Scone, a Cherry Almond Scone, a Cheddar Stick, and a loaf of day old bread (not pictured here) that I'm using for French Toast tomorrow morning.

Below is the lovely Potato, Rosemary, Sea Salt Focaccia which almost didn't make it back to our apartment. This was heavenly, especially when still warm from the oven. The seasoning was on point, the potato slices were nice and crispy on top with just the right amount of olive oil seeping into each bite. We were so in love with this focaccia, I wasn't sure we were going to try anything else.

Next up was the Cherry Almond Scone. I told Dave that I couldn't possibly love something more than I love this. His response upon trying a piece was, "Damn". The scone is subtly sweet, certainly not like one of those saccharine sweet dessert scones that you can pick-up places. This is a proper scone, with the right amount of crumble, the right amount of give and plenty of flavor from the cherries and almonds.

Of course, I caved and tried the Lemon Blueberry Scone -- I think Dave preferred this one over the Cherry, but the Cherry was my favorite. This one also has a great texture to it and a taste that is perfect for breakfast -- nothing too sweet about this scone. The crust that formed on the outside of these from the cooking method is probably the best part -- trust me, you've never had a scone like this before. 

This is part of the Cheddar Stick, this also was lucky to make it back to our apartment. The Cheddar Stick is described by the Brimfield Bread Oven as "Our French bread rolled into a thin stick with Cabot white cheddar and a hint of cracked black pepper." This was probably Dave's favorite thing that we tried all day, the cheddar cheese comes through nicely. 


Run, don't walk, to the Brimfield Bread Oven. Check out their website and call before you go if you're looking for something specific. We already have plans to go back for some pain au chocolat and to bring friends to try their pizza. Jud and Genevieve have really tapped into an untapped market in this area and Ohio Wanderlust would like to wish them much success and can't wait to patronize the Brimfield Bread Oven for years to come.

My rating for the Brimfield Bread Oven:


  1. Such a large oven would rather not fit in my kitchen. In general, in my opinion that the best is stainless steel oven which I also installed in my kitchen. Now I am convinced that my kitchen is very stylish and functional.


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