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Food & Drink

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

Mary Pickels
| Tuesday, Oct. 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.
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.
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, mpickels@tribweb.com or via Twitter @MaryPickels.

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