Building Bakery Series

Every bakery dream begins with a vision — but the moment you start looking for a space, that dream collides with power panels, ceiling heights, and square footage that may or may not work for you. In this article, Master Baker and consultant Michael Eggebrecht shares hard-earned insights from designing hundreds of bakeries across the U.S. Learn how to judge a space before signing a lease, calculate how much product your bakery can truly produce, and plan your utilities for long-term growth. Whether you’re opening a small retail shop or building a wholesale facility, this guide will help you choose a space that’s ready to bake — not one that will fight you every day.

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 a long line of bakers — where Saturdays started before dawn and the smell of donuts and pastries drifted down the street long