Should your customers smell freshly baked goods as soon as they enter your bakery? Do you believe the oven is not only a working tool but also a shop design element that gives your customers an enticing view of your products? Would you like to keep work processes short and simple, yet have little space on the shop floor? Would you like to combine hot-air technology and artisan baking on stone, or even use ovens of different sizes? We have the right solution to meet your needs.
- Combine deck and convection ovens
- React flexibly
- Baking in the smallest of spaces
An artisan’s touch adds sparkle to petit fours!
When stepping into the small bakery in Nordheim in Germany, one is not only immediately struck by the delicious aroma of freshly baked bread but also enters a world representing that rarest of combinations: the sales desk, the large counter in the center and the comparably huge bakery on the inside of the building. This is reminiscent of the classic artisan bakeries of one’s childhood and evokes memories of cheesecakes that used to turn Wednesdays into the highlight of the week.
A few things are quite different, however: The windows are decorated with colorful macarons, creative motif cakes and various spelt-based baked goods that catch the attention of customers who will definitely get an attack of the munchies once they see the display. Stylish black-and-white striped boxes sit on the shelves, ready to carry the purchased “masterpieces” home.
Master baker Daniel Böhm goes his own way
Boxes and advertising displays include a small camera icon, indicating the Instagram account of Daniel Böhm’s Bakery (#baeckermeisterdanielboehm). The 28-year old master baker from Stuttgart is living his dream as a bakery owner, having opened his own store in October 2018. He practically inherited his passion for baking from his father, a passionate baker himself, who enthusiastically supports Daniel and his plans. At the Nordheim location, two factors came together: luck – the store had already been a bakery and both equipment and staff were already in place – and the courage to make a decision. Instead of entering the family business, Daniel Böhm decided to go his own way. His plan seems to be working out. Daniel Böhm’s Bakery is so popular with the locals and commuters that the opening hours and variety of products available – baked goods made with heirloom grain in particular – could be expanded.
Large selection - also for payment
Building on bakery classics, the portfolio is cleverly enriched using special, regional retail products, such as honey from a local apiary. All baked goods are produced in-house. The pastry chef makes individual cake dreams come true and the bakery also includes its own chocolate factory where the owner himself acts as a chocolatier. The bakery accepts cashless payments for shoe-shaped chocolate – a great gift for all footware fashionistas – and all other items on sale. Payment can be made by debit card or bakery loyalty card offering discounts on baked goods and coffee specialties. In the end, there was only one thing missing when it came to equipping Daniel Böhm’s flagship bakery: an in-store baking oven. It was an essential investment in Daniel Böhm’s sale concept, since he wanted the flexibly to offer baked goods, even during opening hours, without having to use the large production oven.
WIESHEU baking ovens fit perfectly into the concept
He chose a combination of WIESHEU deck and convection ovens. The doors of both open inwards, requiring no extra space in front of the baking station. The Dibas-Ebo combination could therefore be installed in the small walk-through between the sales counter and the bakery, enabling customers entering the store to see fresh products baking in the oven for themselves. Responding to growing demand, more pretzels and in particular the popular “Glücksbrötchen”, rolls with grated carrots can therefore be baked several times a day. The afternoon bread sold fresh from the oven is baked in the deck oven. Thanks to the touch control, this is so easy that Daniel’s fiancée, not a baker herself and new to the baking business, can operate the oven on Saturday and Sunday mornings.
In his first weeks as a young entrepreneur, Daniel Böhm has already developed many new ideas that he is planning to implement. In cooperation with the neighboring butcher shop, he has recently set up a refrigerated vending machine with fresh meat for the grill and bread for dinner for those customers who cannot make it to the store before closing time.
In the summer, the bakery also offers ice cream sundaes for customers to enjoy at one of the tables out front. We will certainly keep tabs on this business and will be happy to make ourselves available as guinea pigs for the testing of any new products.