#### **1.

Entrance/Customer Entry (4-6 feet wide)**

- **Main Door:** A welcoming, often glass-fronted door that invites customers in and provides visibility
into the bakery.

- **Signage:** Prominent exterior signage with the bakery's name and any special offerings (e.g., fresh
bread, pastries).

- **Display Window (Optional):** A large front window where fresh loaves or pastries can be displayed.
This helps attract customers by showcasing freshly baked products.

#### **2. Sales Counter (10-12 feet long)**

- **Position:** Ideally placed near the entrance, but set back slightly to avoid congestion at the door.

- **Layout:**

- **Display Case:** A glass display case for showcasing bread, pastries, and other products. It could be
refrigerated or non-refrigerated depending on the product.

- **Register:** Positioned at the end of the counter for efficient checkout, with space for a cashier to
interact with customers.

- **Menu Board:** Hanging or mounted above the counter, displaying bread varieties, daily specials,
and prices.

- **Point-of-Sale (POS) System:** For processing payments (cash, card, and mobile payments).

- **Behind the Counter:** Storage for bags, boxes, napkins, and additional packaging supplies.

#### **3. Baking & Production Area**

- **Position:** This should be located towards the back of the shop, separated by a partition or glass
window for visibility but not direct customer access.

- **Design Considerations:**

- **Work Flow:** The baking area should allow a natural flow from prep (mixing and shaping dough) to
baking and cooling. Ideally, there should be minimal cross-over between raw ingredients and finished
products.

- **Baking Ovens:** A large commercial oven (deck or convection) is the heart of the bakery. It should
be located near the dough prep area.
 - **Preparation Table:** A large countertop for dough preparation and shaping.

- **Storage:** Shelving for flour, baking pans, and other supplies. The storage space should be
accessible but not in the direct customer-facing area.

#### **4. Dough Preparation & Mixing Area**

- **Position:** Adjacent to or within the larger production area. This is where raw dough is mixed and
prepared before it’s baked.

- **Design:**

- **Mixers:** A heavy-duty stand mixer (or multiple) for dough mixing.

- **Workbenches:** Large, stainless steel surfaces for kneading, rolling, and shaping dough.

- **Ingredient Storage:** Shelving for dry ingredients (flour, sugar, yeast, salt) and containers for liquid
ingredients (milk, water, oil).

- **Refrigeration:** For storing doughs that need to rise or be proofed (e.g., sourdough starters or
yeasted doughs).

#### **5. Baking Area (Ovens)**

- **Position:** Ideally located at the back of the shop, with enough space for baking racks and an oven
that accommodates large or multiple batches.

- **Design Considerations:**

- **Commercial Oven:** Depending on the size of the bakery, you might have either a deck oven
(which mimics traditional brick ovens) or convection ovens that bake bread faster and more evenly.

- **Cooling Racks:** Space near the ovens for cooling freshly baked bread and pastries before they’re
displayed for sale.

- **Heat-Resistant Storage:** Shelving for cooling racks, trays, and pans used for baking.
#### **6. Packaging and Display Area**

- **Position:** Near the sales counter but separate from the production space.

- **Design:**

- **Shelves or Display Tables:** For neatly arranging packaged breads and pastries, ready for
customers to pick up.

- **Bakery Bags and Boxes:** Storage area for packaging materials like paper bags, boxes, and plastic
wrap.

- **Baskets for Fresh Bread:** Rustic-looking baskets or wooden crates for displaying artisanal loaves.

#### **7. Seating Area (Optional)**

- **Position:** If space allows, create a small seating area with a few tables and chairs. This could be
along the side or towards the back of the bakery.

- **Design:**

- **Seating:** A mix of small tables for 2-4 people and possibly a communal table for larger groups.

- **Ambiance:** Warm, inviting décor with natural elements (e.g., wood tables, soft lighting).

- **Pastry Counter:** A small counter or counter-height seating for people who just want to have
coffee and a pastry.

#### **8. Restroom (Optional but Recommended)**

- **Position:** Located at the back of the bakery, away from the production area and customer seating.

- **Design:** Ensure cleanliness and maintenance of restrooms for customers, and consider an ADA-
compliant design if required.

#### **9. Storage & Utility Areas**

- **Dry Storage:** Shelving units for dry goods (flour, sugar, etc.), placed in a cooler area to prevent
spoilage.

- **Cold Storage:** Refrigerators and freezers for ingredients that need to be kept cool, such as dairy
products, eggs, or pre-made dough.
- **Cleaning Area:** A utility space with sinks, drying racks, and cleaning supplies for cleaning baking
tools and equipment.

---

### **10. Example Layout for a 1200-1500 sq ft Bakery**

**Main Floor:**

- **Entrance (4 ft)** leads to:

- **Sales Counter (10-12 ft)** with display case, POS, and packaging materials.

- **Seating Area (Optional):** Small 2-4 tables (about 200-300 sq ft).

- **Baking Area (350-450 sq ft):**

- **Ovens** along one wall.

- **Mixing Station** with stand mixers and prep tables.

- **Cooling Racks** along opposite wall.

- **Display & Packaging Area (100-150 sq ft):** For pre-packed items or items that require finishing
touches.

- **Storage (Dry and Cold) (150-200 sq ft):** Shelving and refrigerators/freezers for ingredients.

- **Restroom (50 sq ft):** Located at the back of the shop.

---

### **11. Additional Considerations**

- **Lighting:** Use bright but soft lighting over the display areas to highlight fresh products. Ambient
lighting in the seating area can create a cozy vibe.

- **Acoustics:** Soft background music and design elements like carpets or upholstered seating can
help with noise control.
- **Customer Experience:**

- **Smell of Freshly Baked Goods:** Allow the scents to waft throughout the shop. Position ovens in a
way that the aroma can be appreciated by customers as soon as they enter.

- **Display:** Use rustic wooden shelves or wire racks for a traditional feel, while keeping products
organized and accessible.

- **Health & Safety:** Ensure separate spaces for food preparation, storage, and customer interaction.
Regular cleaning and maintenance of ovens, mixers, and display cases is critical.

---

Korean bread has some unique varieties that reflect local tastes and culinary creativity. Here are
a few special types of Korean bread you might find only in Korean bakeries:

1. Injeolmi Bread

 Inspired by injeolmi rice cakes, this bread is filled with sweetened red bean paste or
cream and coated in roasted soybean powder (injeolmi). The powder gives it a nutty,
earthy taste and a slightly chewy texture, similar to the rice cake itself.
2. Sweet Potato Bread (Goguma-ppang)

 Sweet potato bread is made with mashed sweet potatoes, giving it a dense, naturally
sweet flavor. Some versions have a sweet potato filling or are shaped to resemble mini
sweet potatoes. It’s especially popular in fall and winter.

3. Soboro Bread (Soboro-ppang)

 Also called Korean streusel bread, Soboro bread has a soft, fluffy interior with a crunchy,
crumbly topping made from peanut butter or other nut-based ingredients. It has a distinct
sweet and nutty flavor that’s irresistible.

4. Mocha Bread (Mochas-ppang)

 This bread has a unique swirl pattern and is usually filled with red bean or chocolate,
despite its name (it doesn’t actually contain coffee). The chewy texture and delicate
sweetness make it a favorite in Korean bakeries.

5. Corn Cream Bread

 This bread combines Korean sweet corn with a creamy filling, creating a balance of
savory and sweet flavors. It’s soft and rich, often topped with kernels of corn for texture.

6. Gyeran-ppang (Egg Bread)

 A popular Korean street food, gyeran-ppang is a small loaf with an egg baked on top. It’s
slightly sweet, soft, and often topped with parsley, cheese, or bacon bits for a savory
twist.

7. Red Bean Bun (Pat-ppang)

 Similar to Japanese anpan, this soft bun is filled with sweet red bean paste. The
combination of fluffy bread and smooth, sweet red bean makes it a classic choice among
Korean bread lovers.

8. Hotteok Bread

 Inspired by hotteok, a popular Korean winter street food, this bread version has a filling
of brown sugar, cinnamon, and chopped nuts. Some bakeries make it soft and fluffy like
bread, while others keep it closer to the traditional chewy texture.

9. Green Tea Melon Pan

  Inspired by the Japanese melon pan, the Korean version is infused with green tea powder,
giving it a delicate, floral taste. The crunchy, sugary crust contrasts with the soft bread
inside.

10.Milk Bread (Uyu-ppang)

 Known for its softness and slightly sweet taste, Korean milk bread is rich in flavor due to
the high milk content. It’s often sliced thick and used for sandwiches or enjoyed on its
own.

Initial Setup Costs (One-Time)

 Business Registration & Licensing: IDR 2,500,000 - IDR 10,000,000

(Includes business permits, food handler licenses, and other necessary documents)
 Location Lease or Purchase: IDR 15,000,000 - IDR 75,000,000 per month
(Cost varies based on the bakery’s location, size, and popularity of the area)
 Renovations & Interior Design: IDR 10,000,000 - IDR 50,000,000
(Covers decor, seating area, signage, lighting, and layout adjustments)
 Legal & Consultancy Fees: IDR 1,000,000 - IDR 5,000,000
(Includes any legal consultations, business consulting, or accounting setup)

2. Equipment Costs

 Ovens: IDR 15,000,000 - IDR 75,000,000 per unit

(Convection or deck ovens; prices vary depending on brand and capacity)
 Mixers: IDR 7,500,000 - IDR 45,000,000
(Commercial planetary mixers for bread and pastry dough)
 Refrigerators and Freezers: IDR 10,000,000 - IDR 40,000,000
(For storing ingredients and finished products)
 Display Cases: IDR 7,500,000 - IDR 30,000,000
(To showcase baked goods to customers)
 Other Kitchen Equipment: IDR 10,000,000 - IDR 30,000,000
(Includes trays, racks, measuring tools, mixing bowls, scales, etc.)
  POS System and Cash Register: IDR 5,000,000 - IDR 15,000,000
(For handling sales, orders, and tracking inventory)

3. Operating Costs (Monthly)

 Ingredients & Supplies: IDR 7,500,000 - IDR 20,000,000

(Depends on production scale and ingredients required for various recipes)
 Utilities (Electricity, Water, Gas): IDR 2,500,000 - IDR 7,500,000
(Costs vary based on equipment use and hours of operation)
 Staffing: IDR 10,000,000 - IDR 50,000,000
(Salaries for bakers, cashier staff, cleaners, etc., depending on bakery size)
 Marketing & Branding: IDR 1,000,000 - IDR 5,000,000
(Social media marketing, promotions, or local advertisements)
 Packaging & Disposables: IDR 1,500,000 - IDR 7,500,000
(Boxes, bags, and other packaging for takeout items)
 Maintenance & Miscellaneous: IDR 1,000,000 - IDR 5,000,000
(Includes regular maintenance and unexpected repairs for equipment)

4. Additional Considerations

 Initial Inventory: IDR 2,000,000 - IDR 10,000,000

(First stock of ingredients, packaging, and other essentials)
 Insurance: IDR 5,000,000 - IDR 20,000,000 per year
(Property, liability, and equipment insurance)
 Contingency Fund: 10-20% of Total Budget
(Setting aside funds for any unexpected expenses during the setup phase)

Total Estimated Budget:

 Initial Setup Costs: IDR 75,000,000 - IDR 250,000,000

 Monthly Operating Costs: IDR 30,000,000 - IDR 100,000,000

This budget provides a rough estimate. Adjustments can be made based on the bakery's specific
location, scale, and target market.