I've been looking at locations to open my bakery, and now I'm at the point where I need to figure out what NEEDS to be put in. The space was not a foodservice space so I know that I will need ventilation, sinks and things like that. But what I need to know now is what equipment and what size would anyone suggest? Its about 1000sqft and has windows on 2 sides........ Thanks in advance

The first place to start with with your local health department. It may change your mind on what type of equipment you have, and also may increase your equipment cost more than you thought.

I know two of the things that i have seen others mention are a grease trap and a fire supression system. These two things they didn't think they would need, but because of the equipment they choose (or health department regulations) they did.

For the fire supression system, most places require it if you have a stove in your kitchen, even if you never use it. The potential to use it is there.