Our March 2026 Newsletter celebrates International Women’s Day and much more!

Celebrating 10 Years: Improving Women’s Health and Efficiency
The differences between traditional domed mud ovens and modern brick bread ovens involve respiratory safety, thermal efficiency, and structural longevity. According to the World Health Organization (WHO) and the Pan American Health Organization (PAHO), household air pollution remains one of the most significant environmental health risks in Latin America and the Caribbean.

A Bricks to Bread oven significantly improves women’s health and safety because a chimney effectively directs toxic emissions above the roofline. Our brick ovens are more efficient than mud ovens, with better insulation and sealing that allow quicker heating and longer heat retention. This reduces wood use, helps combat deforestation, and lowers black carbon emissions. The result is a shift from “subsistence cooking” to “sustainable entrepreneurship,” enhancing bakers’ health and minimizing costs. Regular monthly funding will support the well-being of women and children, lower medical expenses related to respiratory issues, facilitate larger batch baking, reduce wood consumption, and protect the environment.

Happy First Oven Anniversary to Ana Yancy Lopez Elizondo (Oven 23)
After just one year, Ana Yancy employs her son (pictured in the video) and other family members and saved money to purchase an industrial size mixer for preparing higher volumes of cake batter, donuts, frosting, and pastry and bread dough! To view a short video about Ana Yancy’s bakery business, visit https://www.youtube.com/watch?v=EOpNCPp4Wrs on YouTube.

Upcoming Pretzels & Pints Event in Alexandria on May 3. Details on Page 2 of the March 2026 Newsletter.

OUR GOAL IS TO INCREASE OUR MONTHLY INCOME TO $2,600 OR MORE IN SUSTAINED FUNDING. Can you give $26.00 per month? (That’s only .87¢ per day.) If you already give monthly, can you raise your gift by $26.00? Donate to our 10th anniversary appeal or visit