Baking in the Beehive Oven

A woman dressed in a chemise and shortgown reaches into the fiery hot beehive oven to pull out a dozen loaves of freshly-baked bread, sets them on a cloth to cool, then bends to reload the oven with a second batch, while a delicious aroma fills the air. Such is the scene at the John Chads House on several weekends throughout the summer, when our baker, Lise Taylor, dresses in period clothing to turn out her famous loaves.

Baking in the beehive oven was a once-a-week all-day affair in colonial America. The cook arose early to start the fire. The earlier it was started, the more chance there was to finish by sunset. A very hot fire is started in the oven, which takes two to three hours to heat, sometimes even four hours in the winter. Then the coals are raked out and the oven floor cleaned with a wet swab. Breads are baked first when the beehive oven is hottest, then cinnamon buns, cakes, and pies. As the oven cools, muffins and "biscuits" may be baked, then puddings and custards. After a day’s baking there is still sufficient heat to dry apples and other fruits and vegetables and herbs. A pot of beans may be placed in the back of the oven to cook slowly overnight.

Although the colonial cook baked many different types of foods while the oven was hot, here at the John Chads House we bake only bread, but what bread! Herb, Country Crust, French, Orange-Cranberry, Honey Whole Wheat, and Herb Onion are just some of the varieties that come hot out of the oven. Visit the John Chads House from 12:00 to 5:00 on weekend days to see Lise in action and don’t forget to stop by during Chadds Ford Days to buy a loaf!