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Re-enactor/chef will demonstrate 18th century baking at Fort Ligonier Days |
Food & Drink

Re-enactor/chef will demonstrate 18th century baking at Fort Ligonier Days

Mary Pickels
| Tuesday, October 9, 2018 10:03 a.m
Western Pennsylvania native and life-long re-enactor Justin Cherry, chef de cuisine at Husk in Charleston, S.C., will bake treats in his 18th-century clay oven during this weekend’s Fort Ligonier Days.
Justin Cherry of Half Crown Bakehouse will bake bread and other period treats from his 18th-century clay oven on Fort Ligonier’s front lawn as part of this weekend’s Fort Ligonier Days.

New to this year’s Fort Ligonier Days festival, Oct. 12-14, will be western Pennsylvania native and Charleston, S.C., chef Justin Cherry, baking bread and other period treats in his 18th-century clay oven.

Cherry is a life-long re-enactor, and creator of Half Crown Bakehouse. The name comes from the monetary coin in the 18th century, and represents the typical cost for a loaf of bread in 1749 in Charleston, according to the Half Crown website.

His “fire on wheels” weighs 3,200 pounds and is modeled after 1730’s architecture with hand-hewn beams that hide the wheels. Cherry burns hickory and pecan wood in his oven and uses heirloom grains for his dough, a news release says.

“We are so excited to welcome Justin to Fort Ligonier for this year’s Fort Ligonier Days. Wood-fired cooking is becoming increasingly more popular, and how special for visitors to see how it all began during colonial times – plus, they take home a delicious loaf of Half Crown’s crusty bread,” says Julie Donovan, Fort Ligonier director of marketing and public relations.

Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, or via Twitter @MaryPickels.

Mary Pickels is a Tribune-Review staff reporter. You can contact Mary at 724-836-5401, or via Twitter .

Categories: Food Drink
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