Your shopping cart is empty.

Latest Posts

Wood Fired Cookery Demo with the Baby V at Avoca

June Bank Holiday 2016 - Fun in the sun at Avoca.

We recently held a wood fired oven demonstration on the terrace at Avoca in Kilmacanogue.

Please take a moment to view our efforts using the video links below......enjoy!



Rachel Recommends

Rachel RecommendsOn Sunday 10th April 2016, we were delighted to feature in an article in the Sunday Independent by the well known Irish celebrity chef, food writer and TV personality, Rachel Allen.  

Taking delivery of your baby!

Baby V in a safe pair of hands!

​For most of our customers the journey to actually owning a wood fired oven is taken slowly over time. The spark of a thought turns into a notion and from the moment you type "wood fired oven" into've hooked yourself. OK, so a brick built dome isn't for you....what's the alternative?


Choosing a Baby Valoriani

Wood burning Baby Valoriani in action

The Baby Valoriani is available in a number of different formats and can include a range of additional accessories.  In this article we help you understand the different choices you will need to make.



Introducing the Baby Valoriani

The Baby Valoriani in action
The Baby Valoriani offers a significant step forward in both domestic and semi-professional wood-fired cookery.


Some videos that help showcase the Valoriani range and accessories that we can supply.

The Baby in the Brewery

One of Guinness's original brewing vessels with our Baby Valoriani

The Baby Valoriani recently cooked up a storm at St James's Gate, Dublin....the home of Guinness.

Our little friend wasn't fazed by the historic surroundings and, as usual, performed brilliantly on the day. 

Justin O'Connor (JOC to his friends), executive chef of The Guinness Storehouse, proved to be a master of wood fired cooking. Whole sea bass, flatbreads and meatballs were prepared to perfection for a select list of invited guests.

Catex 2015

Paolo Spadaro smiles through the basil

In February of 2015 we launched the business at Catex. This is Ireland's premier biannual showcase for the food service industry.

We enjoyed a positive reaction to what we had on display and managed to cook a few pizzas too. In attendance and to ensure best behaviour were Viola Valoriani and Paulo Spadaro of La Cinque Stagioni (premier "oo" flour suppliers) pizzaiolo extrordinare.

What Design?

This is entirely up to your own imagination. Whether you opt for a simple freestanding dome shape or a complete outdoor kitchen installation, the choice is yours! Google has hundreds of images to help stimulate your creativity. Repeated heating and cooling, settlement and damp to dry cycling can lead to superficial cracks appearing in the final finish. This is normal in an oven finished as a dome shape with a skim coat of outdoor oven cement. If surface cracks concern you it may be worth considering an alternative finish for your oven.


What about Irish weather?

Refractory materials do not like getting wet. It is important to ensure that your oven’s refractory elements are protected from the elements. This includes any vermiculite concrete, the refractory dome, ceramic blanket and high temperature mortars. It’s a good idea to cover them if they won’t be used for a while….particularly during the damp winter months. It’s worth considering the additional protection that a roof structure would provide too. So!