Hi.
I'm curious wether the existence/usage of an oven is the best criterium
for this issue.
At least in Germany a lot of bakeries have an oven, but use it only to
bake prepared raw rolls/buns/..., selling them fresh, sometimes still
warm (if you're there at the right time at least) while the other bread
is transported from somewhere else.
So at least that would lead to a second tag: preparing=yes or something
like that.
regards
Peter
Am 03.06.2013 10:45, schrieb Martin Koppenhoefer:
> 2013/6/3 Jo <winfi...@gmail.com>
>
>> Better be explicit and use
>>
>>
>
> +1
>
>
>
>> oven=yes for all 'warme bakkers' where the bread is baked on the spot.
>> oven=no if the bread is transported in from somewhere else.
>>
>>
>
>
> currently the oven tag is used also to convey further detail
> (oven=wood_fired) this could be extended to tag also oven=electrical
> instead of a simple "yes" (if known). Wood_fired ovens are a typical
> "ingredient" for higher quality pizza but also bread.
>
>
>
>
>> And here in Belgium we also distinguish bakery/pastry. Usually bakers do
>> both. Confectionery is something totally different. We also have shops
>> specialised in chocolate confectionery ('pralines' in French/Dutch)
>>
>
>
> yes, the same here in Italy. Probably in all or most European countries
> this is a common distinction and yes, bakeries often offer also pastry (but
> usually the less complicated ones). Confectionery is more rare here, but it
> does exist and is quite different from pastry producing businesses
> (it:"pasticceria") as the confectionery products don't contain flour.
>
> Another edge case might be "it:gelateria", which is ice cream makers
> (artisanal producers, ice cream made in the shop), which often also offer
> pastry containing ice_cream fillings, semi-freddo ("half-frozen"), etc.
>
> cheers,
> Martin
>
>
>
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