Field notes
A record of our work by the oven, page by page.
Here are Field Kiln Cafe's public notes on ovens, food and running a restaurant. We try to be clear about what worked, what went wrong and what only applied to the circumstances at the time. Work still being tested remains marked as such.
Featured note
Why should an oven-led business think beyond bread?
Bread matters, of course. But once the fire is lit, there is still much of the day ahead—and more that people need from a meal.
Read onMore field notes
From one restaurant to experience we can explain and share.
Each page answers one question. We state the facts we have confirmed and leave unconfirmed points outside those conclusions.
A few answers
A few things to make clear by the oven.
What kind of restaurant is Field Kiln Cafe?
It is a Chengdu restaurant brand where one wood-fired oven shapes the food and the space. Our food includes wood-fired bread, Napoli pizza and wood-fired cuisine.
Why make more than wood-fired bread?
Bread, pizza and other dishes each have a place at the table. Working at different temperatures and in different ways, the same oven can take a meal from a loaf of bread to shared plates and main dishes.
Does everything here apply universally?
No. Ovens, firewood, weather, food and working conditions all make a difference. We separate conclusions we have confirmed from data that still needs testing, and do not present one experience as the right answer for everyone.
Can I try everything on the website every day?
Not necessarily. These pages introduce the types of food we make. Availability depends on the restaurant's menu and preparation on the day.