Forno1889

Forno1889 Fuel for wood-fired ovens.
100% beechwood briquettes — no chemicals, no shortcuts. Trusted by chefs, fired up at home. FSC® certified. 1% for the Planet.

The flame is the easy part.It’s the human behind it that makes the difference.Pizza chefs work with instinct.No timers. ...
22/04/2025

The flame is the easy part.
It’s the human behind it that makes the difference.

Pizza chefs work with instinct.
No timers. No tech. Just heat, dough, and timing you can’t teach.
They don’t chase trends. They chase flavour.

At Forno1889®, we make fuel worthy of that craft.

And on Earth Day, we’re reminded that what we take from the forest must be given back, carefully and consistently.

So, while they shape the perfect crust, we work to restore the roots that made it possible.

Real chefs. Real fire. Wild forests are growing in the background.

One of the main questions we get asked by pizza chefs is: "What's in the Forno1889 logs?" 🔥Short answer, Beechwood, noth...
12/12/2024

One of the main questions we get asked by pizza chefs is: "What's in the Forno1889 logs?" 🔥

Short answer, Beechwood, nothing else. 💯

Forno1889 pizza oven briquettes are made from 100% virgin Beechwood - and nothing else. Our food-grade cooking logs will ensure your pizza oven rapidly reaches the required 500-degree Celsius, whether cooking in a professional setting or at home.

Consistency is key to running a profitable restaurant. Chefs need reliable results every time, Forno1889 is the answer! 💪

Get in touch to try them out for yourself - [email protected]

Customer Spotlight: Crust, Wexford 🔥🍕Crust have been customers of ours since 2018, using our pizza oven briquettes to en...
05/12/2024

Customer Spotlight: Crust, Wexford 🔥🍕

Crust have been customers of ours since 2018, using our pizza oven briquettes to ensure consistency in the engine room of their restaurant. Six years - WOW! - where does the time go!?💯

Crust is all about Italian tradition, but Irish in flavour! Authentic Italian pizza is Chef/Owner Richard Whitty's thing. After completing his training in Ballymaloe, he travelled to Italy to learn the true art form of making pizza with the Associazione Verace Pizza Napoletana in the heart of Naples. 🤌

At Crust, their big red wood-fired pizza oven is the focal point of the restaurant, where it is used with tangible pride by Richard and his team of chefs. The focus of the toppings is on Irish artisanal products, for that Irish flavour. 🍀

The next time you are in Wexford, you def need to pop in for one of there tasty pies! My favourite is The Nduja, with spicy Nduja sausage, Fior di Latte, Jalepenos, straw Smoked Scamorza and yummy Irish honey. So so good! 😋

If you're interested in trying out our Forno1889 Pizza Oven Briquettes, give Francis a quick call 083 1323 895 to discuss your options.

Address

Unit 28 Orion Business Campus
Dublin
D15NH05

Telephone

+35314438858

Website

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