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From Croissants to Kunefe – What Real Pastry Operations Require
Patisserie & Bakery Kitchens – Designed & Manufactured in Turkey
From Paris to Riyadh, we worked beside pastry chefs and bakery teams building kitchens that handle both the science and the soul of pastry production — not just pretty shelves, but true production lines designed for result.
As a contracting and kitchen manufacturing team based in Turkey, we’ve built turnkey bakery kitchens for cafés, hotel patisseries, boutique pastry chains, chocolate shops, and high-volume commissary facilities.
We know laminated dough hates hot air. And that chocolate doesn’t forgive wrong humidity. Every layout we deliver is based on real kitchen hours — not catalog fantasy.
Turkey-Built Equipment for Precision Pastry Work
All pastry kitchens need magic. Ours come with:
🥐 Laminated Dough Sheeters – floor or table-top, single-person operation
🧁 Combi Ovens for Pastry – humidity + fan speed + tray guide control
🎂 Cake Mixer Units – planetary, 10L to 60L with paddle/whisk/hook
🍫 Marble Tables for Chocolate Tempering – cooling-integrated
🍰 Blast Chillers & Freezers – for sponge prep, mousse, tart bases
🍩 Frying Modules – for beignets, donuts, tulumba & lokma
🥧 Refrigerated Display Units – curved glass, LED, tropical-class
All equipment is manufactured in Turkey, CE certified, and fully modular.
📩 Need a complete equipment list with specs? Contact our bakery project team.
Smart Layout Strategies for Bakery & Pastry Kitchens
- Separate hot and cold zones — never let ovens face your cold prep.
- Install undercounter cooling near pastry prep benches.
- Use vertical proofers to save space in narrow back-of-house kitchens.
- Put display fridges near FOH traffic, but behind sneeze protection.
- Water inlet near pastry sheeter — for lamination flour clean-up.
- Chocolate work? Keep RH stable with smart HVAC zoning.
- Install emergency floor drainage near cream cookers.
These tips came from flour-covered jackets, not textbooks.
Regional Adaptations – From French Pâtisserie to Middle Eastern Delights
A pastry kitchen is not one-size-fits-all. We adapt for:
- French Pastry – croissants, mille-feuille, éclairs, mousse cakes
- Turkish & Arabic – baklava, kunefe, şekerpare, tulumba, maamoul
- Modern Boutique – mini cakes, dessert jars, plated elements
- Production Facilities – high-volume sponge prep, roll cake lines
- Hotel Patisseries – hybrid layout for service + production
We match menu to machine — and movement to real rhythm.
Display Logic & FOH Pastry Cabinets
What your customer sees is part of your brand. We design:
- Refrigerated pastry showcases (straight/curved)
- Vertical cake towers with lighted shelving
- Modular counter units with marble or wood décor
- Heat-insulated dome display for kunefe / warm dessert
- Acrylic sneeze protection and back-service drawers
Your pastry deserves to shine — not melt or fog.
The Role of Kitchens in Hotel Revenue Strategy
Patisserie & Bakery Kitchens – Designed & Manufactured in Turkey
Cold Storage for Pastry Ingredients & Finished Items
We deliver pastry cold chain systems like:
- Blast chillers/freezers – fast cool for mousse, tart shell, sponge
- Double-door chillers – for whipped cream, gelée, custards
- Ingredient drawers – under benches for butter, eggs, dairy
- Frozen storage – for macarons, eclairs, dough blanks
- Curved glass cold displays – front counters, tropical compressor
We know the cake lives — or dies — by its storage.
📦 Equipment Table – Recommended Units for Patisserie Work
Equipment | Use | Key Feature |
Dough Sheeter | Croissants, puff pastry | Table or floor model, adjustable gap |
Combi Oven | Sponge, tart, choux | Steam + fan control + tray guides |
Mixer (10–60L) | Creams, ganache, dough | Planetary, SS bowl, 3-tool |
Blast Chiller | Mousse, tart base, biscuit | GN tray compatible, touch control |
Fryer Module | Tulumba, donuts, fritters | Thermostat + drain |
Chocolate Table | Tempering, shaping | Marble, chilled plate option |
Cake Display | FOH showcasing, cold storage | Glass front, tropical compressor |
Humidity-Controlled Proofer | Dough rise, laminated proofing | Temperature and humidity control |
Pastry Blast Chiller | Sponge layers, mousse sets | Rapid chill, compact size |
Chocolate Tempering Unit | Artisan bars, pralines | Precision heat/cool cycle |
Utility Systems & Drainage for Pastry Kitchens
We build pastry kitchens with full MEP attention:
- Anti-slip ceramic tiles under sheeters & prep benches
- Separate electrical lines for induction vs convection ovens
- Extra water points for chocolate/cream clean-up
- Floor drain under fryers + syrup lines
- Compressed air for automated dosing or decorating tools
Designed to keep power flowing and pastry perfect
OS&E Matching for Patisserie Operations
We know pastry isn’t just ovens. So we supply matching OS&E:
- Stainless steel mixing bowls (multiple volumes)
- Rubber spatulas, offset spatulas, cake turntables
- Bread baskets, patisserie trays, cooling racks
- Donut injectors, piping bags & nozzles
- Chocolate molds, stencil plates, sugar art tools
And yes, we export these worldwide — all in your BOQ.
📩 Looking for pastry OS&E options tailored to your menu? Contact us for our curated toolkit.
🎯 Why Choose Us for Pastry & Bakery Kitchen Projects
🍰 Real pastry flow understanding, not just CAD drawings
🧁 Turkey-manufactured pastry equipment, CE marked
📦 BOQ includes pastry OS&E and utilities
🌍 Exported to 50+ countries — cafés, hotels, bakeries
🔄 Fast spare parts & online chef installation support
We bake smarter — so you can perform sweeter.
🍽️ Restaurant Integration & FOH-Pastry Coordination
Patisserie setups often connect to restaurant kitchens. We design:
- Seamless pass-thru counters
- Shared chillers (dual access doors)
- Matching stonework with pastry display logic
- OS&E alignment across savory + sweet line
Because your plating rhythm depends on pastry’s tempo
🎂 Signature Menu Adaptation & Dessert Focus Zones
Each bakery brand got a hero item. We adapt around it:
- Mille-feuille? We boost cold bench space.
- Lokma? Built-in fryer with syrup drain.
- Cheesecake jars? Vertical blast freezer + jar trays.
- Cake slices? Anti-condens display + fast restock hatch.
From classic French to Arabic syrup desserts — we listen first.
🧠 Workflow Tips from Real Kitchens
- Place chocolate tempering away from sun-facing wall — it changes RH.
- Avoid putting laminated dough near entrance doors — airflow kills layers.
- Design syrup station close to both fryer and chilled holding.
- Use foot-pedal water control near ganache sinks.
- Never use undercounter fridge for butter blocks — side shelf gives speed.
📩 Got a tricky floorplan? We’ve solved dozens. Contact our kitchen planners.
🧁 Bakery Display Planning – Visual Appeal Meets Smart Flow
Display isn’t just design — it’s traffic control.
- Use curved glass chillers with anti-fog coating.
- Add LED light strips under each shelf — warm tone for tarts, white for mousse.
- Separate tray height by dessert family: cream, syrup, sponge.
- Design corner displays to match queue direction.
- Allow restock access from BOH without interrupting customer path.
Because pastry needs to move, not just look good.
FAQ – Japanese Restaurant Kitchen
Can you supply charcoal-based tandoors for FOH?
Yes, with full safety design — dome ventilation, spark guard, firebrick surround.
Is there an option for dosa griddle with electric heat?
Absolutely. We offer electric or gas dosa plates with thermostat.
Can we combine veg and non-veg zones?
Yes — with air + counter separation. We guide layout.
Do you export to India?
Yes. We’ve shipped to Delhi, Chennai and Bengaluru. Also serve Indian diaspora kitchens worldwide.
What Operators Say & Get Your Indian Project Quote✨
