In the evolving world of artisan baking and small-batch food production, efficiency, precision, and consistency matter more than ever. The Simply Bread Oven bridges the gap between professional-grade performance and practical, space-saving design — earning its place as the ultimate compact commercial oven for cafés, micro-bakeries, and small-scale food businesses.
The Simply Bread Oven is available across the United States, Canada, Europe, Australia, and New Zealand, bringing professional baking performance to kitchens and cafés worldwide. Whether you’re a micro-baker in Melbourne, a café in Montreal, or an artisan bakery in Paris, the Simply Bread Oven delivers the same exceptional quality, reliability, and consistency that bakers in the U.S.A. have trusted for years.
Unlike standard home ovens, the Simply Bread Oven is built for serious baking. Its stone-deck base delivers true conductive heat for perfectly crisp crusts, while the integrated steam injection system ensures optimal hydration and oven spring — the hallmarks of artisan bread.
Despite its compact footprint, it’s capable of baking up to 12 × 1 kg loaves or 15 × 800 g loaves per cycle — a capacity that can easily support a café, local bakery, or weekend market stall.
Each Simply Bread Oven features digitally controlled thermal zones (called “decks”) that allow bakers to fine-tune the temperature from top to bottom. With programmable recipes, precise temperature stability, and Wi-Fi monitoring, the oven provides commercial consistency without requiring industrial space or infrastructure.
Because of its compact design and professional capability, the Simply Bread Oven fits seamlessly into a variety of commercial and semi-commercial environments:
For cafés that want to bake their own signature sourdough, focaccia, or pastries, the Simply Bread Oven turns every morning into a sensory experience. Freshly baked bread on-site elevates the café atmosphere and brand — while reducing reliance on external suppliers.
Home-based or garage-style bakeries love this oven for its balance of scale and precision. It’s small enough to fit into a domestic kitchen but powerful enough to meet customer demand at farmers markets, community bread drops, or subscription models.
Restaurants focused on sustainability and local produce can now bake artisan bread in-house without installing large commercial deck ovens. The Simply Bread Oven’s efficiency aligns perfectly with the farm-to-table ethos.
Eco-lodges, wellness retreats, and boutique hotels can enhance the guest experience by baking fresh bread daily. Compact, quiet, and visually sleek, the Simply Bread Oven fits beautifully into small commercial kitchens.
With its easy-to-use digital interface and safety certifications (NSF & UL), it’s ideal for teaching artisan baking techniques in hospitality and vocational training settings.
Each of these applies to commercial foodservice equipment:
That combination of standards means it’s designed, tested, and approved for commercial food environments — cafés, bakeries, restaurants, and training kitchens.\
Yes — the Simply Bread Oven is a commercial-grade electric bread oven, certified to NSF, CE, and UL 197 standards.
It’s designed for professional baking in cafés, micro-bakeries, restaurants, and culinary schools, delivering consistent, artisan-quality results in a compact footprint.
“Commercial-grade” means the oven has been built and tested to professional foodservice standards for safety, durability, and sanitation.
It’s suitable for daily, high-temperature baking cycles and complies with international electrical safety requirements.
Unlike home ovens, commercial-grade units like the Simply Bread Oven are engineered for continuous, high-volume performance.
The oven holds NSF certification for food safety and cleanability, CE certification for European electrical and environmental compliance, and UL 197 certification for commercial electric cooking appliances.
The Simply Bread Oven can bake up to 12 × 1 kg loaves or 15 × 800 g loaves per cycle, depending on recipe and hydration level.
Its stone deck and programmable thermal zones allow bakers to produce consistent crusts and crumb across every batch.
Yes — it features a built-in steam injection system that replicates the conditions of a professional deck oven.
This creates the glossy, crisp crusts artisan bakers are known for without the need for separate steaming units.
Absolutely. At roughly 62 cm wide and 180 kg, the Simply Bread Oven fits into most commercial kitchens, micro-bakeries, and café workspaces.
It’s ideal for businesses that want fresh, in-house bread without the size or complexity of an industrial deck oven.
No plumbing is required. It uses a self-contained water reservoir for steam generation.
As with all commercial ovens, it should be installed in a well-ventilated area following the manufacturer’s clearance guidelines.
Your local electrician or installer can confirm the best setup for your space.
The Simply Bread Oven is built specifically for artisan bread — not general pastry or catering use.
It combines stone-deck conduction, radiant heat, and controlled steam, resulting in professional bakery quality from a small, energy-efficient unit.
Its NSF certification ensures all surfaces are smooth, sealed, and easy to clean.
Yes. The Simply Bread Oven’s digital temperature control, programmable recipes, and safety certifications make it an ideal teaching tool for baking programs and hospitality courses.
Yes — it functions as a stone-deck oven, using conduction from a heated stone surface to create bakery-style crusts.
However, it’s a single-chamber, compact deck-style oven, not a multi-deck industrial unit.
The oven comes with a two-year limited manufacturer’s warranty, covering commercial use when installed and operated according to Simply Bread Co.’s specifications.
The Simply Bread Oven is now available across multiple regions worldwide. Visit our U.S.A. store for domestic purchases and delivery within the United States, or our Canada page for Canadian bakers. Customers in Europe can order directly through our EU distributor network, while bakers in Australia and New Zealand can purchase through our regional sites, designed to support local payment options, freight, and compliance requirements.
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