In 2010, it was realized that the floor of the original oven was developing a serious, worsening crack and needed repair.  The River Street Bakery spent the month of May dismantling the old oven in order to rebuild.  Rebuilding went smoothly but, just as we began our first week of baking, we experienced a chimney fire.  In all about 5 months were spent in the rebuilding process, with the new oven resuming a regular baking schedule in October, 2010.

The brick oven of the River Street Bakery uses downed wood and discarded pallets to create our baked goods.  In 2010, we went even further by adding 30 solar panels to the roof.  In the first months, solar energy contributed more than 80% of the River Street Bakery's electricity needs.  Our goal is soon to be 100% powered by renewable energy through tweaking the installed system, re-evaluating our energy needs and further conserving, replacing current equipment with more efficient models, etc.