// BAKERY PACK
Production kitchen to display counter.
Bakeries, patisseries, bread shops — one procurement file.
The Bakery Pack consolidates every supply line required to open a production bakery or patisserie — commercial deck ovens, planetary mixers, proofers, display refrigeration, packaging, crockery and front-of-house furniture. Equipment sized to projected daily production volume, suppliers reviewed against commercial-baking warranty standards, and delivery scheduled to fit-out and EHO-readiness phases.
// 01 What's in the Bakery Pack
Ten supply lines. Sized to projected daily production.
Commercial ovens
Deck ovens, rack ovens, convection ovens — sized to projected daily loaf and pastry volume.
// INTAKE OPENMixers & proofers
Planetary mixers, spiral mixers, proofers, dough sheeters, retarder-proofers — production-grade.
// INTAKE OPENDisplay refrigeration
Front-of-house display cases (refrigerated and ambient), counter chillers, back-of-house walk-ins.
// INTAKE OPENPackaging
Paper bags, boxes, takeaway sleeves, bread bags, branded stamping options, ribbons.
// INTAKE OPENProduction utensils
Bench scrapers, dough scales, peel boards, baking trays, bannetons, proving baskets.
// INTAKE OPENCounter & front-of-house
Counter units, queueing furniture, café-style seating (where applicable), shelving.
// INTAKE OPENCrockery & cups
Cups, plates, takeaway lids, sit-in tableware for café-bakery formats.
// INTAKE OPENBranded uniforms
Aprons, chef whites for production team, front-of-house uniforms.
// INTAKE OPENCleaning & hygiene
Sanitisers, degreasers, flour-handling kit, EHO-compliant cleaning chemicals, gloves.
// INTAKE OPENAmbient & lighting
Display lighting (warm-bulb spec for product photography), café lighting, signage.
// INTAKE OPEN// 02 The Procurement Flow
Four steps from intake to opening morning.
Intake
Projected daily volume, product mix, opening date, format (takeaway-only vs sit-in).
Scoped Quote
Within 1 working day — itemised quote with oven and mixer sizing matched to production targets.
Procurement
Orders placed across approved commercial-baking and hospitality suppliers on your behalf.
Phased Delivery
Ovens and refrigeration during fit-out (longest lead). Mixers and counter next. Consumables in launch week.
// 03 How Archalign Operates for Bakery Operators
Consolidated procurement workflow.
Bakery operators source across deck ovens, mixers, refrigeration, display cases, packaging, utensils and front-of-house. Archalign consolidates these into a single managed procurement file with equipment sizing matched to projected production volume.
Reviewed supplier network.
Commercial-baking equipment suppliers are reviewed against production-grade warranty, energy-efficiency certification, lead-time accuracy and replacement responsiveness before integration into active procurement.
Scheduled to fit-out programme.
Ovens and refrigeration delivered during contractor fit-out for utility connection (gas, electrical, water). Mixers and front-of-house follow. Packaging and consumables in launch week. Sequenced against EHO sign-off.
Single procurement contact.
From initial sizing through opening and ongoing replenishment of packaging, flour-handling kit and consumables, clients work through a single procurement point of contact.
// REQUEST A TRADE QUOTE
Tell us about your bakery / patisserie.
One procurement desk for everything your commercial space needs — furniture, equipment, consumables, fit-out coordination. We respond with a scoped quote, lead times, and a delivery schedule keyed to your opening.