Proper oven type for commercial pie bakery?
Hello folks,
New poster here. I'm Jarret.
My question is this: I've started an artisan pie company, and am about to make the jump from renting space in a local kitchen, to having my own storefront.
Can any professional bakers here weigh in on what type of oven I should look for when I start shopping for ovens? Convection or otherwise? Gas or electric? Any other specs that I may not be aware of that are factors?
Also, we may want to eventually offer hand made bread as well, so would an oven that is geared to pies be also suitable for bread baking?
These questions may be pretty stupid to those with experience, but please help me out, if you would.
Thank you!
- J
New poster here. I'm Jarret.
My question is this: I've started an artisan pie company, and am about to make the jump from renting space in a local kitchen, to having my own storefront.
Can any professional bakers here weigh in on what type of oven I should look for when I start shopping for ovens? Convection or otherwise? Gas or electric? Any other specs that I may not be aware of that are factors?
Also, we may want to eventually offer hand made bread as well, so would an oven that is geared to pies be also suitable for bread baking?
These questions may be pretty stupid to those with experience, but please help me out, if you would.
Thank you!
- J
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1 - 1 of 2 Posts
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