My husband asked me if I wanted a commercial kitchen? YES! So, we start the process of tearing down a shed and rebuilding. The space will be approximately 24' by 24'. I will only be a baking kitchen and I know the space is small, but, it will work. If you can share pictures of your commercial kitchen, or let me know what was not a good layout for yours, I would much appreciate it.

Congratulations!!!!

Green with envy! Congrats!

Congrat! Post a picture when its done.

Congrat! Post a picture when its done.

I took King Arthur Flour's "Setting up a Successful Bakery" class last year (I highly recommend it!), and we discussed layouts. Some things to consider:
- Check clearance for all doors, including the oven doors.
- See what your customers will see, if they pick up cakes from your bakery. Make sure the first thing they see isn't the trash can, etc.
- Easily accessible storage.
- Dedicated work spaces... All baking, equipment, tools in one area (this limits flour flying everywhere too), and decorating area and equipment in another area, so that people aren't crossing the whole kitchen and getting in each other's way.

There was more, but that's what I remember off the top of my head. Good for you and good luck!

Congrats on the new kitchen. Sounds like you've got a good guy, too.

Awesome! I just finished mine (it took 8 months, phew) and it's much smaller, but with loads of storage/counter space. 24x24 sounds big!

I am about to embark on the same adventure but my space is about half of yours. lol

I will definitely take photos of mine but it will take a bit to get it all started. Best of luck!