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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 am 11 years old, and I am off to work at my parents’ bakery. I have, of course, been here thousands of times […]
- 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 3-7 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.