Olive
The base fire. It holds. We bank it on the side so the pies see the floor, not a flame in the face.
HouseFire
The mouth
Olive wood, a basalt floor, and two dark days.
The oven sits in the wall at Weizmann 9. We fire it Tuesday to Saturday. Sunday and Monday the floor comes out and goes back in.
A live day
From twelve to the last peel.
Times are Akko local. The tagged step is a window, not a promise that we are exactly there.
Mouth opens
Focaccia first, while the floor is still climbing. Counter takes the walk-ins.
NowWorkshop, Wednesdays
Six seats. Stretch, fire, eat. Other days this hour is just pies.
NowAlley fills
Twenty-eight seats. The peel does not wait for a table to empty.
NowKitchen close
Last pies leave the mouth. The alley can sit until 23:00.
NowDark
Doors. Sunday and Monday we rebuild instead of firing.
Now
Fuel
What we put in the mouth.
Olive and citrus, never a pellet bag. The floor wants a long coal, not a roar.
Citrus
A short, bright heat when the mouth has been open too long and the floor has dipped.
Rebuild
Sunday and Monday the floor comes out. Salt, ash, and a new set of bricks. That is why those nights are dark.
Why the wall
The sea keeps the stone honest.
The oven is not a garden folly. It is in the wall so the heat stays in the alley and the wind off the water keeps the mouth from going slack.
We do not run a lunch somewhere else on rebuild days. If the floor is out, Shore Oven is closed.