Bakery/Shed 3: Hello walls

Construction projects are notorious for going over budget and off schedule. Somehow this winter, it seems the stars have aligned over our project; apart from rest and rain days, there has been no down time. Credit for working that magic goes to our contractor Craig Swingle.

In the last half of February, Craig and Ben framed the walls, and Ben laid the drainpipe and moved a bunch of gravel around. He helped finish waterproofing the foundation, then he and I filled the area behind the retaining wall with rocks and gravel.

Then the sheathing went up. It looks like the oven is outside the building, but it will be tied in with a concrete floor, shed roof and wing walls.

At some point, we took a break to start farming again. We put the plastic on the greenhouse and started seeding for the 2016 season.

The last steps in this phase were placing the beam over the little “hallway” to the oven, and building some stairs up to the bakery.

The building has to sit high off the ground because of how we built the oven. Last year, if you recall, we were scrambling to get the oven built, and didn’t think through how it would tie in to the rest of the building. In building it on the high part of the pasture, we essentially fixed the finished floor height for the rest of the building.  Early next week, we’ll show you the roof.

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