Equipment for the new store-front bakery

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Gmes on 7 Apr 2017 at 15:39

Hello,

I’m a cottage food operator and specialize in baking rye bread.

I sprout rye berries, dehydrate and mill them

Now I bake at home and deliver locally by myself to my customers.

I want to start a store-front bakery but not sure about the equipment, I’ll really appreciate any advice.

 

I’m going to bake around 200-300 loaves a day and deliver them to health oriented grocery stores.

Here the list what I want to buy:

  1. Double-deck convection electric oven
  2. Dough floor mixer, about 60 Qt
  3. Proofing cabinets 1 or 2 items
  4. Refrigerator
  5. Bread racks
  6. Bread pans
  7. Bread slicer
  8. Tables
  9. Ingredients
  10. Mill
  11. Dehydrator
  12. Scales

I bake in closed custom bread pans; putting dough in a one bread pan takes about 1,5-2 minutes.

Which equipment can help me load the dough faster?

 

Thank you.

Have you thought about just renting kitchen space for the hours you need it.

My BIL's stepmother runs a very successful business to business baking company. When she started out, she rented time in a commercial kitchen; later she moved to a shared kitchen with another busines.  She has had her own facility for some years now.  There's a number of cottage bakers in my area that sell at farmers' markets.  Those who don't bake from home also rent commercial kitchen space.  There's less risk, less investment, and allows you time to build your customer base.  

I am going through a similar process and currently designing a new kitchen. The new design is predicated by the decisions of my local town and state health department. I don't know where you live but here in Vermont (US), no retailer will buy your goods if you are not licensed by the Department of Health (VDH).

The VDH has different licensing classes and one is Home Baker. The limiting factors are that you have to operate out of your home's kitchen (not a separate baking facility or room) and use equipment marketed for use in a home kitchen. Commercial ovens, mixers, sheeters, etc. will disqualify you. I considered upgrading my license to Small Commercial Baker but that triggered a study by the Vermont Department of Environmental Conservation regarding water usage and disposal. Since I am on private well and wastewater systems this meant hiring an engineer to prepare documents and test the ground's ability to absorb additional water. I didn't want to go down that road. The Home Baker license provides a water study exemption so it was the path of least resistance.

What you procure for equipment might be dictated by the license you desire. In my case the Home Baker license was a distillation of factors that made the final determination.

 

Jim