Welcome to ChefTalk Jarret.
The first thing you have to do is look into the future and decide where you are going to go with this shop.
You don't want to purchase now only to find that as your store evolves you don't have the right equipment to handle the load.
You mentioned pies first, and then perhaps expanding to breads.
You have to decide what type of breads you want to offer as the oven is key in giving you the final product you're looking for.
Standard convection ovens have their advantages.
Flat shelf baking ovens would allow you to use a peel to place and extricate the bread loaves, and would work equally as well for pies, cakes, and cookies. An oven that has an option to force steam into the baking cavity would help with bread crumb and crust.
Space saving ovens that you could place an entire rolling rack of pans of bread, cakes, and pies would also work.
You need to do more homework to decide what you are going to do
The first thing you have to do is look into the future and decide where you are going to go with this shop.
You don't want to purchase now only to find that as your store evolves you don't have the right equipment to handle the load.
You mentioned pies first, and then perhaps expanding to breads.
You have to decide what type of breads you want to offer as the oven is key in giving you the final product you're looking for.
Standard convection ovens have their advantages.
Flat shelf baking ovens would allow you to use a peel to place and extricate the bread loaves, and would work equally as well for pies, cakes, and cookies. An oven that has an option to force steam into the baking cavity would help with bread crumb and crust.
Space saving ovens that you could place an entire rolling rack of pans of bread, cakes, and pies would also work.
You need to do more homework to decide what you are going to do
