The Hot Production Line
Equipped with ten-burner Southbend ranges, dual double-stacked convection ovens, and a twenty-foot commercial Type-1 grease extraction canopy with active fire suppression.
Baking and Pastry Deck
Dedicated ambient temperature zone hosting twenty-quart planetary mixers, reversible tabletop dough sheeters, and maple baker worktables with integrated ingredient bins.
Cold Prep and Packing Zone
Reinforced stainless steel tables with overhead wire shelving, vacuum sealers, automated label printing terminals, and swift roll-in access to refrigerated holding.
Permitted, Inspected, and Maintained to San Francisco DPH Standards
Every workstation adheres to continuous digital temperature logging, daily multi-point sanitation sweeps, commercial grease interceptor maintenance, and routine health inspections.
Equipment and Storage Inventory
Review the physical layout, partitioned walk-in units, and heavy-duty sanitation infrastructure supporting daily operations.
Bring your menu requirements, equipment specs, and food handler permits to an in-person facility inspection with our kitchen director.