EM Bakery Equipment

04/28/2026

Since it was Pretzel Day yesterday, here’s a look at how you can take your pretzel production further 🥨

Did you know a baguette moulder isn’t just for baguettes? With the right setup, it can efficiently shape dough pieces for pretzels —saving time, reducing manual handling, and keeping your output consistent.

Watch how the Esmach baguette moulder adapts to more than just one product ✨

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04/24/2026

04/19/2026

Super excited and proud to be here at the Vancouver convention centre booth 1411 for Grocery Showcase West April 21-22 come and visit us. We’re demonstrating Bassanina FR compact electric rack oven, Bongard reach in Hera P and Bake Off Italiana Mistral six and 10 shelf stack with ventless hood.

03/10/2026

In jois bakery its just 285 sq ft (26.5 m²) and two bakers producing over 1,000 🥖 baguettes, focaccias, and ciabattas a day.

Equipped with divider, spiral mixer and baguette moulder from and Bassanina deck oven.

This compact setup supplies bread for multiple locations of a growing sandwich and pasta concept.
Not shown in the video but over 40 kg of fresh pasta produced daily in the same space.

Thanks for video 👏🏻🌟

02/26/2026

Nothing should get in the way of a perfect loaf. 🍞

We know that reliable service is just as important as the mixer itself. That’s why our team is always on standby across North America—from factory-trained technicians to quick-ship parts. Whether it’s a manual you need or a last-minute fix, we’re here to keep your bakery running smoothly.

You focus on the dough, we’ll handle the rest! 🛠️💪

02/19/2026

Huge congratulations to Vancouver Island University, Aaron Weber, and the entire team 👏

A very professional organization delivering leading-edge instruction for students on Vancouver Island.

We’re proud to celebrate the installation of a new .bakery Bongard Soleo deck oven with pastry doors and full steam, replacing the original Soleo M3 oven that had been serving the school since 2005 — an impressive run.

It’s a proud moment for us to continue the tradition of supplying Bongard equipment to vocational institutions and supporting the next generation of baking professionals.

Congratulations on your new oven — wishing you many years of great baking ahead.

02/12/2026

Something great is happening today in Mount Pleasant! 🎉
is opening their new location, and we’re thrilled to have been part of their journey.

The new space is equipped with the very first Bassanina ECOPOWER deck oven — the new generation of electric ovens, built for performance and sustainability. 🔥⚡Delivering clean, fume-free baking and exceptional, even heat distribution.

Congrats to the Jo’s team! 🌟

02/10/2026

Last week we shipped this powerhouse combo to IGA Food in Kindersley, SK 🇨🇦
A Bongard HERA retarder proofer paired with a Mistral convection oven by Bake Off Italiana.

A perfect fit for busy grocery stores that need consistency, efficiency, and great-looking baked goods—day after day.

Creating and selling beautiful baked goods takes skill and experience. Today, many grocers are facing retiring staff, aging equipment, growing competition, and rising costs caused by unreliable machines.

With over 40 years of experience, our team helps you find the right equipment combination for your operation, your team, and your space.

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02/04/2026

A clean oven isn’t just about looks—it’s about performance, safety, and longevity. 🔥✨

Regular cleaning prevents residue and flour buildup that can affect baking consistency, increase fire risk, and shorten the lifespan of your oven. Flour dust, especially on top of the oven, is more than mess—it’s a real safety hazard.

These ovens are a serious investment. Proper care keeps them running efficiently, baking evenly, and looking as good as the products that come out of them.

Clean oven = safer bakery, better results, longer-lasting equipment.
Look after your oven, and it will look after you. 👏🏻🍞

Thanks for a great video 👏🏻

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01/27/2026

At the beginning of this year, we delivered a great tri-combo to .bakery Atome Bakery 🥖
✔️ Vitella semi-automatic dough divider
✔️ Esmach baguette moulder
✔️ Bongard resting cabinet .bakery

Three machines, one goal: consistent dough handling, better workflow, and baguettes that look (and taste) the same every time.

The Vitella dough divider is a perfect solution when dealing with large dough batches. Instead of cutting and weighing dough by hand, this time-consuming task is done in a matter of seconds — saving labor, time, and reducing inconsistencies.

The resting cabinet is the essential piece of equipment for bread and baguette bakers. After dividing and shaping, baguettes need a short resting phase. This resting time allows the gluten to relax, making the following moulding step easier and more precise. At the same time, the cabinet maintains a stable environment that supports aroma development and prevents the dough from crusting over.

The Esmach baguette moulder has been mentioned many times before — and for a good reason. It delivers baguettes with the same quality and appearance as hand-shaped ones, but with far greater consistency and efficiency.

Together, this setup creates a smooth production flow while keeping the craftsmanship and quality bakers care about.