Peter Wendorff <wendorff@...> 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@...> > > > > > >> 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) _______________________________________________ Tagging mailing list Tagging@openstreetmap.org http://lists.openstreetmap.org/listinfo/tagging
