Professional Concerns

I am the pastry chef at a bakery opening up soon and I'm starting to look at equipment. I will be doing a lot of breakfast pastries and breads, so ideally I'd like a deck oven, but could also use a convection oven because of the better capacity. Has anyone seen a smaller deck oven that stacks with a convection oven? I haven't come across one anywhere but thought I'd ask here. If not, are convection ovens going to produce a much worse quality of breads and pastries? I'm mostly concerned with not being able to steam it. Thanks a lot for your help!