If you do a book search at amazon for "professional pastry chef" you will get a good assortment of baking books to start. I personally have the Bo Friberg ones and I do like them. I haven't touched my Pro Chef or my Pro Baking by Wayne Gisslen since I graduated Cul. School more than 15 years ago. Most commercial level books don't have a large assortment of recipes, and they are pretty basic to boot.
Any time I worked in commercial bakeries they always had recipes, I never had to start from scratch (sorry, no pun intended). However I did work for a caterer who loved the Betty Crocker recipes and we took those recipes, by measurements no less, and increased them 4x to 15x. Some of them needed tweeking with the flour amount, but I could never get people to use a SCALE there.
So, I am very good at going up and down with recipes, I have years behind me taking things from measurements to weight as well as weight to measurements etc. I would start with a recipe you like and go from there, that way you have a comfort level. Weigh all the ingredients and you will have an easier time taking it to the commercial level for work. Also, be sure you know the protein level of the flour at work!! Very important. Where I used to work things were always on the dry side and I had a chance to talk on the phone to the "flour guy" from the corporate office and the flour we used was actually bread flour!! So that is why we were having issues.