The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

commercial oven

Deb Congrove's picture

Baking business in home and ovens

March 28, 2013 - 3:12pm -- Deb Congrove


This is my first time posting, though I have learned many valuable things through this site.

I have been working out of my home for 1 1/2 years now, making cinnamon rolls, tea rings, and related baked goods. I have a separate kitchen in the basement that is a licensed commercial kitchen. (I am in Michigan). I would like to increase my output. I am looking at maybe a Hobart 20 qt. mixer. My Kitchen Aide 7 qt. (2003) has been very good, but I am afraid it needs to rest! I also just have a standard kitchen oven. 

shane.p.mcmanus's picture

Good suggestions of small or semi-commercial ovens

March 29, 2011 - 12:54am -- shane.p.mcmanus

Hi everyone!

I just joined the forum today, but i've been reading for quite some time. I am doing a cost-analysis of opening a bakery in Beijing, where I have lived for a number of years. There are very few good bakeries, and especially bagel shops. One of my friends has his own bagel store back in the U.S., and he has already agreed to come out for a month or two to help us open shop and train employees and myself included.

So here is the question of this topic:

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