The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking business in home and ovens

Deb Congrove's picture
Deb Congrove

Baking business in home and ovens


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. 

Would anyone have suggestions as to what to do about an oven. Having done some reading (much on these forums) I surmise that my hope of a Subway-type oven (Nu-Vu?) that would fit nicely in my space with a small footprint is not a good idea. Insurance, safety, converting the access to gas or electric, etc. Would a standard type oven with maybe a double oven be a good idea? Maybe gas to be more economical?

Baking is fun, but I need to be more efficient and smart about this!



loafette's picture

You might consider checking out Cadco ovens...I've never had the opportunity to use one, but I've heard nothing but good reviews, from folks who've purchased them. They have a wide range of features/pricing/configurations, as well.