Curved Glass Front
Bent, not faceted
The glass is bent rather than made from angled flats. A faceted front shows a joint at every angle change, right at the eye line of the person deciding what to buy.
Served counter · curved glass · sliding base doors
A served bakery counter with a curved glass front and tiered shelves inside. The base slides open from the staff side, so trays go in and out without a door swinging into the serving space.
Studio angles on white. The curved glass, the internal tier, the sliding door and the timber base are photographed below.
A served bakery counter has two sides with completely different requirements. The shopper's side wants glass, height and a clear view of every tier. The staff side wants trays in and out fast in a space that is usually less than a metre wide. This counter answers both: curved glass and tiered shelves facing out, sliding doors facing in.
The sliding base is the detail that matters day to day. Behind a bakery counter there is rarely room for a hinged door, and a door that hits the staff member restocking it gets left open, which defeats the storage. Sliding doors need no swing room at all.
A served bakery counter with a curved glass front and tiered shelves inside. The base slides open from the staff side, so trays go in and out without a door swinging into the serving space.
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.
Two sides, two sets of requirements. These four alternate between them.
Bent, not faceted
The glass is bent rather than made from angled flats. A faceted front shows a joint at every angle change, right at the eye line of the person deciding what to buy.
Angled to the shopper
The internal shelves are tiered and angled forward. Flat shelves behind glass present their edges, and behind a curved front that problem gets worse rather than better.
No swing room needed
The base doors slide. Behind a bakery counter there is rarely a metre of standing room, and a hinged door in that space gets left open permanently.
Board over steel
Board over a steel carcase, taking the same finishes as the rest of the store. The base is also the tray store, so it is built to the tray rather than to a nominal cupboard size.
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 deli display casesPackaged 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 standsHow 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 and the working width behind the counter. Both change the build.
Send the bake tray size and the standing room behind the counter. Under about a metre the sliding base is a requirement rather than a preference.
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.
Neither recorded bread rack is sold in a fixed size — both are built to your bake tray and your bay. Send the tray dimensions and the counter length and it comes back drawn to them.
A curved front has no joint at eye level and it holds more display depth for the same counter footprint. It costs more, and on a short counter a flat front is a perfectly reasonable saving.
Yes, where you have the standing room for it. Under about a metre behind the counter, hinged doors get left open and the storage stops working, so we would specify sliding.
Not as built here — this is an ambient bakery counter. We do not manufacture refrigeration; where a store needs a chilled bakery case we build the cabinetry around a unit you specify.
