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Vapor Tube vs. Thermal Oil vs. Cyclothermic vs. Electric By Michael Eggebrecht — 9th-generation baker, 41 years in professional baking, founder of Artisan Baking Resources. Host of the Craft Baking Edge podcast. There is no “best” deck oven. There is only the one that fits what you bake, at the volume you bake it, with […]
- Baking
A Baguette Moulder Isn’t Just a Shaping Machine
One of the biggest mistakes I see bakeries make when introducing a baguette moulder is assuming the machine should simply replace the hands of an experienced baker. It rarely works that way.
- Baking
Growing Up A Baker
From the smell of freshly baked rolls and donuts frying, wafting through the air three blocks away, I know the direction of the bakery even on this dark and foggy morning. I
- Baking
The Bell Curve of Baking
I am often asked about how best to troubleshoot the problems we face in the production of artisan bread. This in itself is a complex request because there are many steps that
Building Your Bakery the Right Way
A Step-by-Step Guide by Michael Eggebrecht
Every great bakery begins with a vision — a dream of warm bread, early mornings, and a space that smells of butter and yeast. But turning that dream into a working, profitable operation takes far more than recipes and passion. It requires design, discipline, and a deep understanding of how a bakery truly functions from the ground up.
Over the past three decades, I’ve designed and consulted on hundreds of bakeries across the United States — from small micro-bakeries to full-scale wholesale operations producing thousands of pounds of dough a day. Along the way, I’ve seen what works, what fails, and what separates bakeries that survive from those that thrive.
Building Your Bakery the Right Way is a complete, practical guide built from that experience. It takes you from the first spark of an idea to the moment you open your doors — and beyond. Whether you’re sketching your dream bakery on a napkin or finalizing your equipment list, this series will help you make confident, informed decisions every step of the way.
Each part focuses on a critical phase of the journey:
- intro
Before the blueprints or the recipes, you need to know if this life is truly for you. By Michael Eggebrecht — Artisan Baking Resources The Dream and the Reality For as long
- Part 1
By Michael Eggebrecht — Artisan Baking Resources A Life in Bakeries I’ve been in bakeries for as long as I can remember. I grew up in one — the ninth Eggebrecht in
- Part 2
- Part 3
By Michael Eggebrecht — Artisan Baking Resources Designing a bakery the right way starts long before you choose your ovens or mixers. It begins with understanding the relationship between your menu, your
Part 4-7 will be coming soon
Across these eight sections, you’ll learn not just how to build a bakery, but how to build it right — with foresight, balance, and a structure that supports your goals long after opening day.
Because a bakery should do more than make bread — it should make sense.