Scaling Up: Hannah's Bread Oven Journey & What You Can Learn

From Side Hustle to Full-Time Bakery: A Big Decision & New Equipment

Hi, fellow bakers! It’s Hannah from Crusty Cravings, and I’m excited to share a huge step in my sourdough journey. After a year of running my microbakery alongside a full-time job, I’ve made the leap to going full-time! This decision, spurred by an unexpected job change, is a testament to the power of believing in yourself and the incredible support I’ve received from all of you.

Running a home oven for 16+ hour bake days simply isn't sustainable when you're scaling up. I knew I needed a dedicated bread oven to meet the demands of a growing business and reduce baking time. This video details my research process, the ovens I considered, and ultimately, the one I chose. Let’s dive into the details!

The Bread Oven Landscape: A Microbaker's Guide

For the past year, I’ve been researching bread ovens, observing my fellow microbakers and their setups, both the well-known and the slightly more under-the-radar options. It’s about finding the right fit for *your* needs – and sometimes, that means going against the grain (pun intended!). I narrowed down my search to five main contenders: the Simply Bread Oven, the Pico Plus by Chandley, the Rofco B40, the Rackmaster RM2020, and the Nero 400. Each had its own appeal, but also its drawbacks. Let’s break down the key considerations I had – price, capacity, efficiency, shipping times, and long-term reliability – and how they factored into my choice.

Key Factors in Choosing a Bread Oven

* **Price:** A significant investment for any microbakery. Prices ranged from around $850 to over $7,500. * **Capacity:** My goal was to bake 12 loaves at a time, a crucial step for scaling production. * **Efficiency:** How quickly the oven heats up, bakes, and impacts your energy bill. * **Shipping & Availability:** Long lead times can significantly delay your ability to start baking. * **Longevity & Reliability:** Considering the long-term durability and potential for repairs.

Comparing the Contenders

Here's a quick rundown of the pros and cons of each oven, based on my research: * **Simply Bread Oven:** In stock, but long heating times (around 115 minutes) and a higher price point. Relatively new to the market. * **Pico Plus by Chandley:** Fast heating times (25-45 minutes), large capacity (12 loaves), and often readily available. A long-standing, reliable brand. * **Rofco B40:** Out of stock and difficult to obtain. * **Rackmaster RM2020:** Considered the “best” option by Pleasant Hill Grain Company (though also out of stock), with superior heating, a large viewing window, and a gentle learning curve. * **Nero 400:** Information on availability and shipping times was limited.

Why I Chose the Pico Plus by Chandley

Ultimately, I opted for the Pico Plus by Chandley. The fast heating times, readily available stock, and proven track record made it the most practical choice for my growing business. The ability to bake 12 loaves efficiently is a game-changer when you're trying to scale up!

Lessons for Your Sourdough Journey

This experience highlighted several important lessons for all of us in the sourdough world: * **Research is Key:** Don't rush into a big equipment purchase. Thoroughly investigate your options. * **Consider Long-Term Costs:** Think beyond the initial price tag. Factor in energy consumption, potential repairs, and shipping times. * **Community Matters:** Talk to other bakers! Their experiences can provide invaluable insights. I’m so excited about this next chapter and can’t wait to share more of my baking journey with you. Stay tuned for updates and delicious sourdough creations! What about you? What equipment are you considering for your baking business? Share your thoughts in the comments below!