Because we tend to burn through a lot of fire wood at farmersdotter Artisan Bread Bakery we are sometimes asked about the sustainability of using a wood fired oven. Yes, it takes a lot of wood but in the orchard rich Similkamen Valley we are blessed to have a supply of firewood as orchardists routinely replace aging blocks of fruit trees with popular high density varieties.
This can be a challenge because once an orchard block is removed the grower must immediately clear away the spent trees so replanting can begin. It can take up to five years for a new orchard to produce at capacity and a grower will not wait long to clear a remediated block.
Arguably it may be quicker to burn a pile of pulled up trees on site to get the land cleared but we work with a local, and all too chipper, contractor who works with growers to remove their old orchard blocks. He is good at it. He is quick which keeps the orchardist happy then processes the wood for farmersdotter which keeps us happy and him in business.
This is one our favourite trees at farmersdotter. It is a mountain ash full of rich berries for the birds. It will not see the inside of an oven anytime soon.