2013/6/3 Jo <winfi...@gmail.com>
> Better be explicit and use
>
>
+1
> 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.
> And here in Belgium we also distinguish bakery/pastry. Usually bakers do
> both. Confectionery is something totally different. We also have shops
> specialised in chocolate confectionery ('pralines' in French/Dutch)
>
yes, the same here in Italy. Probably in all or most European countries
this is a common distinction and yes, bakeries often offer also pastry (but
usually the less complicated ones). Confectionery is more rare here, but it
does exist and is quite different from pastry producing businesses
(it:"pasticceria") as the confectionery products don't contain flour.
Another edge case might be "it:gelateria", which is ice cream makers
(artisanal producers, ice cream made in the shop), which often also offer
pastry containing ice_cream fillings, semi-freddo ("half-frozen"), etc.
cheers,
Martin
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