[rominab]

Hello Pastry Chefs! 

I'm looking to buy an convection oven for a small bakery/cafe where the bake goods will vary from: 

muffins, cakes

tarts and pies

cookies and biscuits

I'm also looking at including croissants, brioches and sweet buns.

the big question is... Electric or gas? 

Thank you in advance, 

Adios

Romina