[Tagging] pastry and confectionery

[Johan Jönsson]

Peter Wendorff <wendorff at ...> writes:
> Hi.
> 
> I'm curious wether the existence/usage of an oven is the best criterium
> for this issue.
> At least in Germany a lot of bakeries have an oven, but use it only to
> bake prepared raw rolls/buns/..., selling them fresh, sometimes still
> warm (if you're there at the right time at least) while the other bread
> is transported from somewhere else.
> So at least that would lead to a second tag: preparing=yes or something
> like that.
> 
> regards
> Peter
> 
> Am 03.06.2013 10:45, schrieb Martin Koppenhoefer:
> > 2013/6/3 Jo <winfixit at ...>
> > 
> > 
> >> oven=yes for all 'warme bakkers' where the bread is baked on the spot.
> >> oven=no if the bread is transported in from somewhere else.
> >>
> > currently the oven tag is used also to convey further detail
> > (oven=wood_fired) this could be extended to tag also oven=electrical
> > instead of a simple "yes" (if known). Wood_fired ovens are a typical
> > "ingredient" for higher quality pizza but also bread.
> > 
> > 

May I suggest that we might also use the relatively new key
craft=*
(I have found it mostly useful for bookbinder and blacksmith and such but 
could be worth a try)
This is supposed to be used to point out that it is an artisan in the shop 
making the things you buy.
So in France one could add craft=baker to a boulangeri while just having 
shop=bakery on the depots.

I can also see that oven=stone_oven and other variants could find their 
interested mappers here in Sweden, where such bread has become popular. By 
the way, we also have a lot of non-bakeries that make what we call bake-off 
(doing the last part of the baking in an electric oven in the store, not 
just heating them up)