How to set up a Live Bakery in Bangladesh

Setting up a bakery is an exciting venture, but the equipment list can feel overwhelming. To make it manageable, it’s best to group your needs by the “flow” of production: from storage and prep to baking and selling.

Here is a comprehensive checklist for setting up a commercial bakery.

1. Core Baking Equipment

These are your high-ticket items and the “heart” of your kitchen.

• Commercial Oven: * Convection Oven: Best for cookies, muffins, and pastries (uses fans for even heat).
  • Deck Oven: Essential for artisan breads and baguettes (uses stone hearths for crust).
• Commercial Mixer: Planetary Mixer: Versatile for batters, creams, and dough.
  • Spiral Mixer: Specialised for heavy bread doughs to prevent overheating.
• Proofing Cabinet (Proofer): A humidity-controlled warm box to help dough rise consistently.
• Dough Sheeter: (Optional but recommended) For rolling out consistent layers of pastry, croissants, or pizza dough.

2. Preparation & Workstations

Where the “magic” happens. Accuracy and durability are key here.

• Stainless Steel Work Tables: For kneading, shaping, and assembly.
• Digital Scales: High-precision scales are non-negotiable for consistent recipes.
• Ingredient Bins: Large, mobile bins for flour, sugar, and grains.
• Mixing Bowls: A variety of sizes (stainless steel is most durable).
• Rolling Pins & Bench Scrapers: For shaping and portioning dough.

3. Refrigeration & Storage

• Reach-in or Walk-in Refrigerator: For dairy, eggs, and fruit fillings.
• Commercial Freezer: For storing butter, frozen doughs, or seasonal ingredients.
• Speed Racks: Rolling racks to hold sheet pans of dough or cooling products.
• Dry Storage Shelving: For boxed goods and small-ware storage.

4. Smallwares & Tools

The everyday essentials that add up quickly.

• Baking Sheets & Pans: Half and full-size sheet pans, muffin tins, loaf pans, and cake rounds.
• Cooling Racks: Wire racks to allow air circulation under hot bakes.
• Decoration Tools: Piping bags, tips, turntables, and offset spatulas.
• Measuring Tools: Liquid measuring jugs and dry measuring cups/spoons.
• Thermometers: Infrared for oven temps and probe thermometers for internal dough/sugar temps.

5. Cleaning & Front-of-House

• Three-Compartment Sink: Required by most health departments for washing, rinsing, and sanitising.
• Handwashing Sinks: Dedicated sinks for staff hygiene.
• Bakery Display Case: Dry (for bread/cookies) or refrigerated (for cakes/pastries).
• POS System: To handle transactions and track inventory.
• Packaging Station: Boxes, tissue paper, bags, and label printers.

Pro Tip: Start with the “Rule of Three”

Before buying everything, identify your top three products. If you are a bread-heavy shop, prioritise a deck oven and spiral mixer. If you are a cupcake shop, a convection oven and a large planetary mixer are your priorities.