Le Panyol - Depuis 1840

Four à bois, pain, pizza. Fabrication, construction EN

Private Customers

The crackling of the fire, the scraping of the baker’s peel on the sole plate, the wafting scent of your bread, pizzas and casseroles... Le Panyol is more than a wood-fired oven, it is a return to the sources of baking.

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Professionals

Thanks to the outstanding refractory quality of its clay, Le Panyol’s ovens are sought after by bakers and cooks seeking high performance and savings.

Bakery

Pizzeria & Restaurant

Great Chef

Community & Association

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Expertise

From our quarry to the shaping of our pieces, the whole of our manufacturing chain forms part of a history where mankind has never forgotten what they owe to the earth.

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THE BENCHMARK IN TERMS OF WOOD-FIRED OVENS MADE FROM REFRACTORY TERRACOTTA

A company with the EPV quality label (a French Living Heritage Enterprise)

 

Since 1840, in the heart of the hills of the Drôme, we have been manufacturing wood-fired ovens for making food that are made entirely from refractory terracotta. Le Panyol ovens, which are known worldwide for their ruggedness, their characteristic “orange quarters” shape, and their high thermal inertia, have won over both private individuals who want to get back to authentic baking, as well as professionals who are seeking a tool that combines high performance characteristics, low energy consumption, and a variety of baking modes. Each of these ovens is a pizza oven, a bread oven, and a barbecue, and their multi-purpose nature enables food to be seared, grilled, braised, browned, stewed, dried and smoked.

Our products owe just as much to the outstanding qualities of the white clay from our Larnage quarry as they do to the know-how of the men who shape this clay. This mastery, recognised by the French State, entitled us to be listed as a French Living Heritage Enterprise. This guarantees you a fine quality product that you can pass on from generation to generation.