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:

I want to buy a nice oven (yet not go broke) that can cook bagels, at least 12-24 at a time, with steam function. I also want the ability to cook artisan loaves and other breads as pictured on this site as our skill increases.  My friend is currently using the REVENT 726 gas, but it is a bit out of my price range, and I think the cooking capacity exceeds bagel demand over here.

Don't worry about suppliers, I can have family purchase it back home and ship it over if need be.

Thank you all so much for the help! Wish me luck!

Hi

I have just moved into a rented house which has a Gaggeneau Steam oven. As steam is used to create a crust when making bread, has anyone experience of using the steam feature when making bread.

Tim