Hello fellow bakers,
I'm in the early stages of researching what it will take to open a small (100 loaves/day) craft bread bakery. I would be grateful to anyone who has had direct experience with such an endeavor, or anyone who can point me to resources for such things as commercial ovens, mixers, and other equipment/supplies. I'm considering gas or electric with steam injection but am unfamiliar with size and brand recommendations.
Thanks in advance to anyone who can help.
Steve
