Why does nobody talk about the real cost of a cheap oven?

I ran my home bakery for two years with a basic $400 oven from a big box store. My croissants were fine, but the butter would leak out and the layers were never perfect. I saved up and got a real deck oven last fall, a used one from a shop closing in Phoenix. The difference is not even funny. The heat is even, the steam function works, and I can control the top and bottom heat separately. My croissants now have those crazy honeycomb layers and a shine I only saw in pictures. It took my bake from 'good home baker' to something people actually pay for. Has anyone else made a jump like that and seen their whole product line change?

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1 Comment

rosethompson3h ago

Oh man, you mean my apartment oven that has one hot spot and one cold zone isn't professional grade? (I'm kidding, of course it isn't.) It's like trying to paint a masterpiece with a dried-out kid's crayon. My cookies come out looking like a topographic map of the moon because the heat is so wild. I'm over here rotating sheets every five minutes like it's my job, just to get a batch that's mostly the same color.