bakery

A bakery is a place where bread and other baked goods are produced and sold. Bakeries range from small neighborhood shops to large industrial facilities that supply supermarkets, cafes, and restaurants. Common products include bread loaves, rolls, pastries, cakes, cookies, pies, croissants, doughnuts, and tarts. Some bakeries specialize in artisanal or viennoiserie items, while others focus on large-scale production.

Most products rely on flour, water, salt, and yeast or sourdough cultures. The production process typically involves mixing, fermentation or proofing, shaping, and baking. Traditional methods use brick or stone ovens, while modern operations may employ deck, convection, or rotary ovens. Equipment commonly used includes mixers, dough sheeters, proofing cabinets, ovens, and cooling racks.

Bakeries are categorized by how they serve customers. Retail bakeries sell directly to the public, wholesale bakeries provide products to other businesses, and hybrid operations combine both. They may emphasize bread, pastries, cakes, or a combination of items. Staff typically include bakers, pastry cooks, and sales personnel. Training for bakers can occur through culinary programs, apprenticeships, or on-the-job experience.

Culturally, bakery products often reflect regional tastes and traditions, with local breads and pastries playing a role in daily meals and festive occasions. Health and safety standards govern ingredient handling, sanitation, and equipment operation. Sustainability concerns, such as sourcing ingredients responsibly and reducing waste, are increasingly integrated into bakery practices.