Raboisai! Chevra! Today we’re going inside Glick’s Bakery to see what really makes a bakery work — not just the recipes, but the ovens, mixers, proofers, and workflow behind every challah and rugelach that comes out the door.
📅 Want to talk tachlis about your kitchen? Book a free 15-minute consultation: https://calendly.com/alterb-kwmny/free-15-min-kitchen-consult
As a former chef, I don’t just look at equipment — I look at how a kitchen flows. In this walkthrough we talk about layout, capacity, and the machines that keep a high-volume bakery running day after day.
Thinking about opening or upgrading a bakery or commercial kitchen? Let’s talk.
📍 Kitchen Wholesale Market — 15 Holt Dr, Stony Point, NY
🌐 kwmny.com
📞 845-537-7291
📧 alterb@kwmny.com
I don’t sell equipment — I sell kitchens that work.
#CommercialKitchen#BakeryEquipment#KosherBakery