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Archive for April 29th, 2014

Originally published in The Seattle Times, June 4, 1967

The children peeking through the opening are Phillip and Thomas Fisk, children of the photographer, Al Fisk. They are watching Frank Dawson set new brick to make the four layers of the oven lining.

The children peeking through the opening are Phillip and Thomas Fisk, children of the photographer, Al Fisk. They are watching Frank Dawson set new brick to make the four layers of the oven lining.

Black Diamond’s distinctive bakery is busy turning out its tasty bread again, after a shutdown earlier this year for repair of its earthquake-damaged 65-year-old brick oven.

The reconditioned wood-burning oven should be good for another 60 to 100 years, Frank Dawson, co-owner of the bakery, says.

The Black Diamond Bakery is believed to be the only on in this state still using a wood-fired oven.

Dawson and his son-in-law, Gene Rutledge, rebuilt the oven in January. About 6,000 bricks were replaced or reset. The oven had to be allowed to cool a full two weeks before the bricks were cool enough to handle. (more…)

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