Unlike a standard café, a bakery design must account for “heavy-duty” factors: specialized high-voltage electrical for deck ovens, reinforced flooring for heavy mixers, and advanced ventilation systems to manage intense heat and airborne flour dust. We prioritize a “dough-to-display” workflow to ensure the path from the oven to the retail counter is as short and efficient as possible.

Yes. Bakery floors must be non-slip, non-porous, and capable of withstanding extreme heat and heavy equipment weight. We typically recommend epoxy resin or high-grade commercial tiling with coved skirting (where the floor meets the wall in a curve) to meet Australian health and safety standards for food production areas.

Absolutely. Bakeries have strict requirements regarding grease traps, waste management, and fire safety. We handle the entire Development Application (DA) or Complying Development Certificate (CDC) process, ensuring your design complies with AS 4674-2004 so you don’t face costly delays or fines from the local council.

“Theatre bakeries”—where customers can see the bread being made—are very popular in Australia. While this is a great marketing tool, it requires careful acoustic and climate control design to ensure the noise and heat from the mixers and ovens don’t overwhelm the customer experience. We specialize in designing glass partitions and airflow barriers that allow for visibility without the discomfort.