Imagine that you are preparing to open up a very small bake shop. Come up with an equipment checklist that would be appropriate for a small-scale kitchen bake shop. Briefly explain why you chose these items. THIS IS FOR CULINARY

1. Oven

2. Food Processor

3. Baker's Rack/Shelf Rack

4. Stand Mixer/Hand Mixer

5. Mixing Bowl/Spoon/Spatula

6. Baking Pan

7. Plastic Storage Bins

8. Decorating Equipment/Pastry Bags

9. Proof Boxes

10. Work Tables

11. Display Case

12. Packaging

Explanation:

You can't run a bakery without an oven – the most important piece of equipment on this list. Don't cut corners with this one. Invest in a quality, airtight oven that's true to temperature.

Food processors save you time and elbow grease. Forget crushing nuts or shaving chocolate by hand. A processor can tackle these tasks in seconds – saving you time that can be spent on more important things.

Racks are absolutely essential if you hope to run an efficient bakery – especially if you're starting out with a small kitchen. Your finished products can cool on the racks, leaving you space on the counters to roll out the next batch.

Two other staples in a bakery kitchen: stand mixers and hand mixers. Tabletop stand mixers will make quick work of batter and dough. If you have the space, you might consider a floor mixer, which can make larger batches of dough at once.

Every small bakery should have an adequate supply of mixing bowls, spatulas and spoons. The biggest challenge is figuring out how many to buy. The more the better in most cases, especially when you're slammed with orders.

Another no-brainer: baking pans. The key here is to make sure that you have enough of each pan type to accommodate order volumes.

Running a bakery means buying large quantities of flour, sugar and other staple ingredients. Most of these ingredients come in flimsy paper bags that are hard to lug around and are more vulnerable to pest infiltration

Looks attract customers; taste keeps them coming back. Invest in a good set of decorating equipment with a variety of tips. Get a fondant roller. Work on your decorating skills. And remember: you can never have too many pastry bags.

If you're working with yeast dough, proof boxes are essential. They allow the dough to rise at just the right temperature, so you get consistent results.

Work tables give you space to roll out dough, or to store items you need while baking. Invest in quality, sturdy tables that can withstand heavy use.

You put a lot of time, energy and love into your finished products. Show them off. A display case allows customers to see what they're getting, and makes your products more appealing.

Packaging is the last step in the production process and typically the last thing on a baker's mind. But it has a lasting impact on your bakery's image and will also affect the quality of your finished products.

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