The Spring Oven is a terracotta ovenware pot that uses steam to make homemade dough into bread of the highest quality. A channel of water inside the base of the pot holds water that steams during the baking process. Even in a low-end home oven, the pot can create a high heat and humidity atmosphere to rival the conditions of a bakery oven. The Spring Oven is designed for bread baking, but its healthy and efficient steaming process will get the best results out of cakes, vegetables, fish and much more.
The Designer Patrick Kendal originally exhibited the Spring Oven at New Designers 2014 and received a ‘One to Watch’ award from the Design Council. The Product has since been redeveloped and The Spring Oven is currently in production. In June the product will launch through a Kickstarter crowd-funding campaign.