2007

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Julianne Vanderhoop’s front yard in Aquinnah features a modest house and small pond fed by a Black Brook underground spring. The property is otherwise unremarkable — unless you count the 20,000-pound beehive-shaped bread oven, made of several thousand terra blanc tiles mined from a clay quarry in France.

The wood-fired oven produces 30 to 40 pieces of baked goods a day for The Orange Peel, Ms. Vanderhoop’s new home bakery.

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