Warm Timber Tier
Board, angled forward
A timber tier rather than a steel one. It changes how the bread reads to a shopper more than any other single decision inside a bakery case, and it costs almost nothing extra.
Warm timber tiers · glazed case · matched base
A glazed case with warm timber tiers inside rather than steel or glass ones. It is a small decision with a large effect: bread photographed against timber looks baked, and bread against steel looks stored.
Studio angles on white. The timber tier, the glazing, the base cupboard and the frame are photographed below.
The inside of a bakery case matters more than the outside. Bread sitting on a stainless shelf reads as stock; the same bread on a warm timber tier reads as fresh from an oven. It is not a rational difference and it is completely reliable, which is why this case has timber tiers inside a glazed front rather than the steel ones a catalogue would give you.
Everything else is conventional and solid: full glazing on the shopper's side, tiers angled forward so the upper rows present rather than hide, and a base cupboard in a matching timber for trays and packaging. The shelf pitch is built to your bake tray rather than to a nominal spacing.
A glazed case with warm timber tiers inside rather than steel or glass ones. It is a small decision with a large effect: bread photographed against timber looks baked, and bread against steel looks stored.
Supermarkets, convenience stores, chain retail and speciality stores. Tell us the store format and the floor area and the specification comes back written against them.
The tiers are the reason to choose this case, so the first two close-ups are inside rather than outside.
Board, angled forward
A timber tier rather than a steel one. It changes how the bread reads to a shopper more than any other single decision inside a bakery case, and it costs almost nothing extra.
Upper rows present
Each tier is angled toward the glass. Flat tiers behind a full-height glazed front show the shopper a stack of edges, and the upper rows might as well not be stocked.
Full height
Glazing runs the full height of the display so the whole case sells. It also means the tiers are the only thing a shopper looks at, which is why they are timber.
Trays and packaging
The base matches the internal tiers so the case reads as one object. It also holds the trays and the bags, which bakery generates more of per sale than any other department.
Every item on this page is made to order. Send a floor plan, a hand sketch or a photograph of a fixture you like, and we quote against it.
Store fixtures are light for their size, so a container fills up on volume long before it fills up on weight. What decides your freight is not what one unit weighs — it is what shape the goods are in when they go through the container door. Everything we build leaves in one of three shapes.
Shelving bays, produce islands and bulk cabinets travel as panels — uprights, shelves, back panels and plinths, strapped flat with bubble wrap on every component. They are built up on the shop floor, so the packing list and the assembly drawings travel with the goods.
This model
Trolleys slide into one another and baskets stack. Past the first unit, each extra one adds only its nesting pitch instead of its full length, so the shipped volume ends up a fraction of what the unit count suggests.
A checkout lane is welded, coated and fitted out as one piece, so it is crated whole with padding on the steel. Nothing waits to be assembled at the store beyond levelling it into the lane, and the crate is the counter plus a margin.
Bakery fixtures flat pack as panels, shelves, glazing and trim. Two bread racks are on record — KS-MBJ-01 and KS-MBJ-02 — and both are built to your bake tray and your bay rather than sold in fixed sizes, so the case dimensions come back on the packing list once the run is confirmed.
Bakery is a served department in most stores and a self-select one in others. Either way these three sit beside it.
Bakery and cooked food sit next to each other in most stores, and both are served rather than self-selected.
See serve over countersPackaged bakery lines go on the bays behind the counter, and they carry the same board tone.
See shelving baysBakery is promoted on the day, and a square at the counter end is where a morning batch actually moves.
See promotional display tablesHow many of each a store needs is a floor area question rather than a product question, and it is answered store by store on the equipment lists by store size.
Send your bake tray. The shelf pitch is built to it, not to a nominal spacing.
Send the bake tray you use. Shelf pitch is built to the tray rather than to a nominal spacing, which is the difference between a case that holds your bake and one that nearly does.
The four that come up on nearly every enquiry for this build. If yours is not here, send it with your layout and it is answered alongside the quotation.
It depends on your market and on whether the bread is bagged. Where an unsealed surface is not permitted in contact with unpackaged bakery, the tiers take a stainless or laminate insert and keep the timber visible around it. Tell us the rule and we will build to it.
It is built to your bake tray, which is why we ask for the tray rather than for a shelf spacing. A pitch that nearly fits your tray wastes a tier's worth of capacity on every shelf.
They lift out where the build allows it, and on a bakery case that is worth specifying explicitly. A fixed tier gets cleaned around rather than cleaned.
No — this is an ambient case. We do not manufacture refrigeration; where a chilled bakery case is needed we build the cabinetry around a unit you specify.
