Make Room for Growth
With the change in routine, the addition of the bakery and the decision to sell my baked goods at the local farmers markets, I also had to make the decision to support the bakery with upgraded equipment.
Transitioning from a small-scale hobby to a market-ready bakery meant taking a hard look at what I needed to produce consistent, high-quality goods while keeping pace with demand. My existing counter-top mixers and borrowed sheet pans were fine for occasional weekend baking, but they wouldn't sustain the volume or the efficiency required for weekly markets. I made a prioritized list of upgrades based on capacity, durability, and food-safety improvements.
First on the list was a double oven. Convection and conventional baking provides even heat and faster bake times, allowing me to run multiple trays at once without worrying about hot spots — important when selling a variety of items in one market day. Then came the spiral mixer powerful and large enough to handle large batches of dough. That investment literally changed the entire bread dough-making process. I had to completely rethink what I’d been doing and create a revised production schedule.
Investing in proper refrigeration was also essential. A dedicated commercial refrigerator and a separate freezer ensured ingredient freshness and safe storage for prepared doughs and finished goods, reducing waste and ensuring compliance with health regulations.
I upgraded my sheet pans, racks, and mixing bowls to commercial-grade materials that withstand frequent use and frequent cleaning. Heavy-duty cooling racks and mobile sheet pan racks allowed me to stage multiple batches and transport finished items from the kitchen to my market table efficiently. A good-quality scale and accurate timers became non-negotiable tools to maintain consistent portion sizes and pricing.
Sanitation and safety items received attention too: a professional dishwasher, stainless-steel worktables, proper food-grade storage containers, and efficient ventilation to manage heat and flour dust all contribute to a safer, cleaner work environment. Ergonomics mattered — anti-fatigue mats, appropriate shelving heights, and a layout that minimized unnecessary steps helped preserve my energy across long baking days.
These upgrades required significant investment, so I approached purchases strategically. I prioritized equipment that would increase throughput and product consistency first, then added items that improved workflow and longevity. I also researched local suppliers, compared warranties and service plans, and considered gently used commercial gear to stretch the budget without compromising reliability.
Upgrading the bakery equipment changed more than output; it changed my routine. Prep moved from ad hoc weekend sessions to scheduled production days with clear batch runs. Inventory tracking and ingredient ordering became routine tasks. The improved capacity allowed me to expand my market offerings and maintain freshness throughout the day, which customers noticed and appreciated.
Bringing the bakery to the farmers market meant matching the quality of my microgreens with dependable baked goods — both reflect a commitment to fresh, thoughtfully produced food. Investing in the right equipment was an investment in consistency, safety, and the ability to grow the business sustainably.
Follow me on this new journey as I continue to grow with the ebb and flow of this new adventure. Each day has a purpose that is nothing like the 9-5 job. I am doing something that isn’t driven by someone else’s agenda. For the first time in decades, I am in complete control of what happens each and every day. The freedom is intoxicating.
