Mallorca

"There are two types considered: public and private ovens.

The first are those operated in cities and towns, baking bread and related products for the public (ensaïmades, bescuits, etc.), though at times they also cook meats. The bread taken to the oven can be raw or previously baked to be distributed by the baker who will sell his products there at the oven or in local shops as occurs in Palma.

The second type corresponds to common ovens in large estates and smaller country homes for domestic use. The construction of all of these is similar and very simple. In the larger ones, the structural elements are brick, while the smaller ones are made from pieces of hollow brick filled with plaster and lime mortar and then whitewashed. Ovens are often located near the entrances to the home or inside, annexed to the kitchen. We can also find them as a small construction attached to the building facade. The oven floor consists of stone tiles laid in a regular pattern when not cobblestones. The combustible material consists of pine tree, mastic or general bush branches, held together in large bundles (feixos)."

Archduke Ludwig Salvator of Austria. Las Baleares por la palabra y el grabado. Majorca: General Part. Ed. Sa Nostra, Caja de Baleares. Palma de Mallorca. 1982.