A real café environment mirrors the German dual training philosophy: combining theory and real work situations.

The system is considered effective precisely because it blends learning with practical workflows and customer interaction.  

Adding a shop next to a bakery department can teach things students normally don’t learn fully in a school bakery: 

Pedagogical benefits 

• Customer communication & sales training 

• Time pressure and workflow during service 

• Coffee knowledge + pastry/bread pairing 

• Pricing, merchandising, and hygiene routines 

• Team coordination between bakery production and service 

Hands-on training improves competence and confidence and can increase productivity in vocational contexts.  

In many modern vocational concepts, the café becomes the “third learning space” between classroom and production kitchen. 

Strategic benefits for the school : 

• Public visibility / image enhancement 

• Potential income stream 

• Motivation: students see their products sold and consumed 

• Realistic preparation for bakery cafés 

Important : 

• Clear didactic goals (training outcomes > profit) 

• Defined workflow between bakery production and café service 

• Separate hygiene zoning (production vs service area) 

• Supervision by instructors — not students running unsupervised 

DMH provides the complete needed equipment for your Bakery & Pastry Café Extension.  

The full offer contains the following key positions : 

ESSENTIAL MACHINES

• Professional espresso machine (2–3 group heads for training),  

• Espresso grinder(s) 

• Filter coffee brewer or batch brewer 

• Hot water boiler / tea station 

• Water filtration system 

• Milk fridge or undercounter refrigeration 

BARISTA TOOL S & SMALL EQUIPMENT

• Tampers, scales, milk pitchers 

• Knock box 

• Thermometers 

• Cleaning brushes and backflush tools 

• Pitcher rinser 

FOOD & PASTRY DISPLAY / FINISHING AREA

You likely already bake — but serving requires different equipment. 

Front-of-house pastry equipment 

• Refrigerated pastry display case 

• Neutral display cabinet for bread/pastries 

• Plateware & trays 

• POS counter 

Refrigerated displays improve presentation and impulse buying in cafés.  

LIGHT FINISHING EQUIPMEENT

• Small convection oven or salamander 

• Toaster / sandwich press 

• Prep table (stainless steel) 

REFRIGERATION, WASHING & SUPPORT EQUIPMENT

Often underestimated — but crucial for hygiene. 

• Undercounter fridge (milk, cream) 

• Beverage fridge 

• Dishwasher / glasswasher 

• Ice machine (optional) 

• Storage shelving 

Cold storage, prep areas, and cleaning tools are standard parts of coffee-shop setups. 

GUEST AREA (12–16 tables) 

Typical front-of-house elements include: 

• Tables & chairs 

• Lighting and décor 

• Service counter 

• Menu holders / signage 

OPERATIONAL EQUIPMENT (schools often forget this) 

From a vocational perspective, these matter a lot: 

• POS system (training students in sales) 

• Cash drawer + receipt printer 

• Label printer for allergens 

• Queue/order screen if possible 

Contact us to define together the best possible complete solution for your department. 

Your DMH-Team !