I launched an artisanal bagel shop a year and a half ago. The results have been very positive. We've got a loyal customer base and business has been steady since the start.
We mix our doughs in a small spiral mixer (12 dozen dough max), retard over night in a fridge, boil in honey water and bake in an ancient but reliable Middleby Marshall gas conveyor oven.
We do 30 dozen a day during the week and 40 dozen on weekends. However, I'd like to be able to do 100-200 dozen a day to shore up our wholesale side.