Hubert Chiron Bakes French Bread with our Matador® Store Deck Oven at Wheatstalk

We are honored to know that renowned chefs Hubert Chiron and James MacGuire are using our Matador® Store Deck Oven to bake bread today at Wheatstalk 2014.

Learn more about Chef Hubert Chiron from Wheatstalk:

Hubert Chiron
Bakery Director, INRA
Hubert Chiron is a fourth generation baker from southern Bretagne, France. He has a master baker certificate and is a graduate of the American Institute of Baking. He is head of the experimental bakery at INRA (National Institute for Agronomic Research) in Nantes and and since 1977 has participated in many research projects on French bread, conducted seminars for bakers and millers, and has visited many countries in that capacity. He is the co-author (with Philippe Roussel) of Les Pains Français: Evolution, Qualité, Production, which has been called the most comprehensive French baking book ever, and is president of the Association Internationale des Pains Français. He has also written extensively about the history of bread.

Learn more about James MacGuire from Wheatstalk:

James MacGuire
Baking Consultant and Teacher
James MacGuire trained as a chef in France and in 1981 opened a 30-seat restaurant in Montreal, the now-famous Le Passe-Partout. He later added a bakery, where the breads and viennoiserie were considered the best in the city. In 1999 he was named Montreal Chef of the Year, and he served as technical editor and co-translator for Professor Raymond Calvel’s last book, Le Goût du Pain (The Taste of Bread). He works as a baking consultant and teacher and is a frequent guest instructor at the King Arthur Flour Baking Education Center.

Hubert Chiron and James MacGuire are teaching two four-hour classes today at Wheatstalk… one that began at 8am CST and ends at 12:pm CST and one that will begin at 1pm CST and end at 5pm CST. The class is entitled French Touch Breadmaking.

Learn more about our Matador® Store deck ovens for instore baking:


  • Torero Store (6.4, 6.8, 6.8 D)
  • Interim rack
  • Subframe
  • Proofi ng cabinet (not 18.8)
  • Hood


  • Special baking plates
  • Separate top and bottom heat controls
  • Lighted baking chamber
  • High performance steaming device
  • Electrical steam fl ap
  • Glass panes with energy saving coating
  • Stainless steel handles
  • Integrated remote messaging in the display*
  • Entire exterior body made of stainless steel
  • Water meter


  • Pizza function
  • Cleaning setting for glass panes
  • Black coating
  • Water decalcification system
  • Control options

* only in combination with WP NAVIGO II PROFI-CONTROL
** not available for WP BASICCONTROL


  • Remote diagnosis via the Internet
  • Computer monitor control of oven via the Internet
  • Network connection of individual ovens
  • Master Slave


Minimizing of energy loss during baking breaks thanks to:

  • Standby-Funktion with controlled temperature reduction
  • Opti-deck function with rack selection

Download our Matador® Store Data Sheet below.

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