By 1987 Bread Alone began to out-grow the original oven that launched the business. While on a research trip to Paris, Dan was introduced to a 4th generation Parisian oven mason, Andre Lefort.

Brokered by a charismatic friend and baker (and owner of French bakery Moulin de la Vierge), Basile Kamir, Andre agreed to travel to the US and construct two proper brick ovens to lead Bread Alone into the future.

The ovens were built on the earth outside of the original bakery, and then a building was constructed around them. We believe that these ovens have produced more wood-fired, organic bread than any other ovens in America, if not the world.