Nowadays, mainly wheat morning goods are baked directly in the shop bakery. Here, the dough pieces are usually processed via retarded fermentation and less often via interrupted fermentation. But also yeast-raised confectionery baked goods, such as Danish pastries or croissants, are suitable for shop baking.
Many oven manufacturers have specific shop ovens in their product range which are on offer as deck ovens or convection ovens. In the case of the convection ovens, fermented frozen dough pieces with a very good quality of the final product can be baked due to the very uniform baking behaviour as well as the steam and convection technology. In this case, special thawing and baking programs are used (see also chapter Laminated confectionery yeast doughs).
Shop baking systems can be combined with a small fermentation chamber, whereby the possibilities for baking in the shop are extended even further. The choice of the oven system depends on the location and the products to be baked. In certain shops with good locations, some bakeries are changing over to processing and baking pre-fermented dough from the refrigerator directly in the shop bakery. The deck oven is better suited for this process, which is often called “live baking”, to produce baked goods with larger scaling weights, such as bread, than the convection shop oven. Common to both oven systems is the positive effect of the smell of fresh baked goods in the shop bakery and the great flexibility when preparing the baked goods in the shop bakery.