I LOVE my Mockmill. After a lot of research, this was the clear winner for me. I use the Professional model for my bakery, but most home bakers would do great with a smaller model. (I also just love how this one looks!)

After wearing out two KitchenAids, I switched to the Ankarsrum and never looked back. There’s a small learning curve, but once you get the hang of it, it’s an absolute workhorse. I use mine every week in my micro bakery. P.S. I bought it refurbished!

The starter home is great for a more hands off starter maintenance program. With the adjustable temperature controls, you can feed your starter according to how long between bakes you want to go, without shocking your starter by throwing it in the fridge.

These stainless steel loaf pans have been fantastic. They’re high quality, came in an affordable multi-pack, and have become my go-to pans for sandwich bread.

I use these almost exclusively for the double-pan method when baking sourdough. They’re nonstick, durable, and have held up really well in my bakery.

This is my favorite knife for slicing bread, especially sourdough and other artisan loaves with a hard crust. It cuts cleanly without crushing the loaf.

I love this bread slicer. It suctions to the counter so it stays put, making it much easier to slice hard-crusted bread without squishing your loaf.

This pastry roller is definitely not a necessity but, it makes things really easy for more precise rolling and for rolling out sandwich dough evenly.

There are a lot of lames on the market, and I think that it comes down to preference of what each baker likes. I have really enjoyed this one – it hasn’t failed me yet!

I love this mat. It’s pretty much always on my counter – a designated space that I have ready for dough. I can use it measure my dough for pizzas, cinnamon rolls etc. on a light counter, it makes things easy to see.