This bakery was designed and built in 2007 to meet the needs of a successful growing retail/wholesale bakery similar to the one above. The owners worked with us closely on equipment selection and the layout.
Since this bakery was to be built in Central Florida we factored in the extra heat on the face of the building and shielded it away from the production space. By incorporating a wall running the length of the building to separate shipping and receiving we were able to block extra heat from the make-up areas. We then added extra cooling capacity to the mixing and fermentation area.

SMALL WHOLESALE BAKERY: Less than 8,000 sqft.