The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Home Micro Bakery Growing Pains

HearthandRyeBakery's picture

Home Micro Bakery Growing Pains


I am in the midst of trying to expand my home bakery to meet a farmer's market demand. I currently bake 20-30 loaves a week out of my home oven. I want to increase baking capacity to 100 loafs a week, really 100 loaves in about 5-6 hours. Thus, bakes with ~20 loaves/bake. 

My biggest challenge is oven choice. Currently, the leading plan is to install 2 double decker home ovens, for a total of 4 ovens, and outfit them with stones and replicate the faux-deck oven situation I've created using stones and lava rocks. 

I don't have 3-phase so any commercial oven is out of the question. 

Does anyone have and suggestions? Tips? Experience in this matter? Any advice will be greatly appreciated. 

MichaelLily's picture

I just need to ask if gas is an option, and also point out that there are plenty of single phase commercial ovens available (although perhaps they are gas ovens).

HearthandRyeBakery's picture

I don't have gas at all in the house.

Filomatic's picture

This might not work if you have no access to gas, but someone I know had a gas-heated brick oven built in his backyard.  He steams with a pressure cooker that feeds from the bottom.

He services about 50 customers a week on a subscription basis.  Sounds about the scale you're looking for.