If all goes as planned, Jud and Genevieve Smith will open the doors to Northeast Ohio’s first commercial wood-fired bakery before Thanksgiving. Located just outside of Kent, Brimfield Bread Oven will be a European-style bakery and café specializing in naturally leavened breads featuring locally sourced grains baked using heat generated exclusively from wood.
The heart of the operation is a 20-ton, wood-fired masonry oven that was hand built onsite. The backbone of the retail and wholesale operation, the oven features 54 square feet of deck space on which to bake breads, pastries, and, a few nights per week, pizzas.
Both Jud and Genevieve have been baking for years, but Jud most often is the one covered in flour. He began his baking career at Great Lakes Baking Company in Hudson before heading off to the well-regarded King Arthur Flour Bakery in Vermont, where he worked as a bread baker for two and a half years. Genevieve soon joined him, working for more than a year as a pastry chef. After returning back to Northeast Ohio, Jud worked at Blackbird Baking Company in Lakewood.
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