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.