Baking to the rhythm of flames and coals; the roar and the whisper attune with browning bread and rising cake batter. Groundbreaking wood-fueled baking is at the heart of Marin Howarth and chef Noah Blom’s Restaurant Marin in Costa Mesa, where stunning layer cakes, pies, and artisanal breads reach perfection in a Wood Stone wood-burning oven.
It seems like wizardry. Trained to trust that successful baking requires consistent temperatures and exacting formulas, I was eager to demystify the process that Blom and baker Christy Henry use to create luscious textures and flavors. Baked exclusively using heat sourced from burning wood.
Read the Full Article at Orange Coast.
