Bakery Equipment - What You Need to Start Your Bakery
This is a starter list of items you'll need to get for your bakery. If you can't afford all of them at once, consider getting them second-hand, or leasing them, but always go for quality. You'll will be using these items every day, all day long.
The Essentials
Bakery equipment usually falls into one of three categories: must have, helpful, and wishlist. These are the items that make even the shortest, budget-conscious must-have list.
Mixer
This goes under the category of prep equipment for some people. You'll need at least one heavy-duty, high-quality commercial mixer for each batch of everything you make. Also get at least one counter mixer to refresh frostings and other pre-mixed items that may need a lift. If you get a sturdy enough counter mixer, you'll also be able to have two people preparing mixes at once, and that's a nearly essential capability.
Mixing Benches
These serve as prep areas, and are also key storage space for items you use constantly. You'll need two at the barest minimum, and you should probably get at least three of them.
Proofer
The more bread you'll be making, the more or the larger a proofer you will need. These are essential for keeping yeast at 98-100 degrees. While you can get proofers large enough to walk into, or small enough to fit on a countertop, it might be best to start with one that you can role a rack in and out of.
Racks and Baking Sheets
You'll need at least two for even the smallest shoe-box of a bakery. Get at least 10 baking sheets for each rack.
Ovens
You can get proofer and oven combinations, and if you are tight on space or just starting out (and starting really small) seriously consider one. Go for quality here -- get a heavy-duty, high grade oven, even if you have to get one used or leased. Refer to your business plan to know how much capacity you'll need from your oven/s (how much do you have to sell and bake each day to pay your overhead and make even minimum wage). The next most important quality in an oven, after capacity, is temperature control. It is awfully nice if the baking sheets used in your racks fit inside your oven.
Scales
Scales are critical for portion control, recipes, and making sure you are getting what you paid for. You'll need a heavy-duty scale to weigh bulk items upon delivery, plus at least two baker's scales for weighing ingredients at your prep areas. You'll also need at least one scale at your front counter you so can weigh by-the-pound items like chocolates and cookies. If your menu includes sandwiches or similar items, having one more scale to weigh cheese and meat will pay for itself in cost control.
Packaging
Decorating
You don't have to spend a lot of money getting decorating supplies. Get the basics, and add on anything if it will cut preparation time or give you the ability to create something truly unique (that will also sell, of course).
Slicers
At the very least, one for the prep area, and one slicer for the front counter so you can cut bread exactly the way your customers like it.
Packaging
Have both paper and plastic ready to wrap everything you'll make. Keep costs low here for now -- its easy to overspend on fancy packaging. What your customers really want is an amazing product that is beautiful on their plates. Still, have packaging nice enough for a gift item, as that's what most of your sales are going to be.
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