The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What flooring options would you suggest in a new bakery?

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acrosley's picture

What flooring options would you suggest in a new bakery?

I get this question every so often and thought I'd post it to the community. What type of flooring to you have in your bakery? How does it rate for durability, ease of maintenance and aesthetics?

pjkobulnicky's picture

Production bakery or retail space?  I was with you until you got to Aesthetics.  Production space is all about keeping it clean and the impact on the legs of employees. Maple is expensive but it is easy to clean and easy on legs. Finished (tinted?) cement is easiest to clean and maintain but you need something softer for the staff to stand on. Retail space is a different animal. That truly is cost and aesthetics and what ambiance you are after.

My son's production bakery is in an old warehouse space so some very hard wood floors and some cement on grade for equipment.


acrosley's picture

It's actually for a test bakery.  It doesn't see the production hours a full service bakery, but they are constantly moving equipment in and out of there so durability is important.  At the same time it's a place for customers to visit so it needs to look good.


ricohigins's picture

There are many types of flooring material and style available in markets But I think wood flooring is also great option for bakery as well as its very easy to clean.

ananda's picture

If you have rack ovens, then you need a floor which doesn't melt when you pull the hot racks from the oven!   If you are using a concrete floor, then it needs to be painted with the appropriate grade of paint.   Essentially, the floor has to be non-slippy, sealed, and easy to clean


LaurenF's picture

Commercial bakeries need very tough flooring to withstand high temperatures from ovens, prevent slip-and-fall accidents from wet processing areas, and offer decorative options for a presentable floor, especially when it comes to bakeries with retail spaces. Heavy-duty polymer flooring like urethane coatings for concrete will withstand harsh conditions at bakeries and promote the many sanitation protocols required to meet food industry regulations.

They can also be customized with color and finishes like metallics for aesthetics.


EpoxyFlooringContractors's picture

In general, any bakery production area should probably use a urethane cement floor coating. These coatings range from 3/16" slurry applications to 1/4"-3/8" trowel down mortar applications. These floors are inherently anti-bacterial and the level of slip resistance can be easily customized to find that happy medium between being slip resistant and easy to clean. This type of material is superior to epoxy coatings because of its durability, high heat tolerance and more importanly because it is resistant to thermal shock. Thermal shock is caused from drastic temperature changes such as that expeienced by using hot water or steam to clean floors. When the concrete expands and contracts from the temperature change epoxy coatings will pop off the floor where as urethane cements will expand and contract at the same rate as the concrete. Urethane cements can also tolerate hot greases and oils being spilled on them where as epoxy will pock mark and deteriorate. Most urethane cements are a matte finish and not very aesthetic, they are meant to be functional "work horse floors" but we have a urethane cement top coat with a gloss finish that gives the surface a nice aesthetic sheen. You can see some of our past bakery flooring installations at:

rlong8675's picture

Seamless urethane flooring seals all cracks and crevices, and helps minimize insect problems.  Additionally, a properly installed system provides the right amount of traction, and allows for ease of cleaning.  Optional cove base at floor/wall junction provides further seal and cleanability.  Slope to drain in wash rooms provides full drainage and prevents puddles.

These systems are durable, USDA approved, and run from $8-15/sf, depending on the size and complexity of the project.  Get more information at