[Shannon Marie]

Hello,
I am wondering if there is anyone willing to give me some advice on setting up a kitchen.
Here is the deal- I am an avid lover of cooking and all things food. I have an opportunity to be 'head baker/cook' for a relative who is in the process of renovating a turn of the century building in hopes of turning it into a bakery/coffee shop/bistro.
She is basically giving me free rein when it comes to the kitchen lay out and design.

I've never done something like this on a scale such as this. I cook and create all the time in my home kitchen but don't know how to convert that into the commercial world.

I need to know the "what I would do if it were me" answers from the professionals.

The main focus of this kitchen will be baking. Some light lunch type items-soups, sandwiches, salads.
My mind explodes with menu ideas but I am at a loss when it comes to the 'nuts and bolts' of a professional kitchen.

thanks to all who can help
I look forward to hearing responses
Shannon Marie