The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Equipment

leenash's picture

Baking Equipment


Hi Everyone;

I wondered if anyone could advise, I am looking to open a small artisan bakery. This will be a place where people can come and see bakery in action while they eat the food on site, it will be small scale, but we would like to mix the attraction of freshly made / baked foods with somewhere for people to consume the fresh foods on site. We will not be looking to provide commercially, just to those who eat in our shop.

I am wondering what equipment I would need to provide a range of breads, pizza bases, scones and buns. I would expect thsat I would need to produce roughly 100/200 of each per day.

I am a complete novice at baking, so this is going to be a complete learning curve for me, so any advice would be welcomed.

PastryPaul's picture

If I understand you correctly, what you are basically talking about is not so much a bakery, but more like a smallish café/bistro type of thing. If you are planning seating etc, you should check with local authorities regarding toilet requirements, minimum parking etc.

In terms of baking equipment, I am somewhat confused. Firstly, I don't see how someone will consume loaves of bread on premises. Second, 100 loaves of bread is a significantly higher production volume than say 100 scones or buns. Pizzas at 100 per day is not that much either. Some clarification woul dbe helpful.

The general rule of thumb is to go with the smallest oven that will do the job.  A double deck oven should do the trick, preferably with steam, and coupled with a 6 pan proofer. So would an 8-tray combo convection and proofer.

For mixers, depending on the "show" side of your concept, either 3 mixers in the 7-10 qt range or one 20qt should do to start.

I would build a custom all-wood kneading table.

With more details, maybe we can get more specific.


Olof's picture

I don't know much about the business side but I do know about baking in general. You mentioned that you are a novice baker. My advise for you is to start/continue baking like the wind to get a grip on the skills needed and an understanding of the task at hand and then to figure out how to convert that praxis into a professional situation. Do you have business partners/able staff at baking already so you can plan together?

A community bakery which was openned in Bedale, UK, last year had to go through all those issues before opening up. Here is an article about the bakery.  A 3 part video serie was broadcast on BBC about the project, you can view the whole serie in smaller segments at a you_tube channel. The shows are here, The Big Bread Experiment. They are a delight to watch.

leenash's picture

Many thanks Olof, I'll have  alook at the Video :)