The oven and the well were two elements always found in a synagogue.
The unleavened bread was baked in the synagogue’s oven under the watchful eye and control of the rabbi to ensure that no leavened food was used.
The structure was similar to that of an Egyptian oven, cylindrical and small in size because law required it to be destroyed should something impure fall into it.
Bread was sacred to the Jews and had mystical value.
The well, on the other hand, supplied water to wash hands and to knead the unleavened bread that the community ate during Pesach, or Passover.
