We use the island across the aisle for loading pans and rolling out dough. Both the mixer counter and island counter are about 33-34" high. I am swapping the cake and pie pans with the cookie sheets, etc. and creating vertical storage in that right hand cabinet.

Zelmar can you tell me the width of the counter from your prep sink over to your tall baking cabinet?

Rhome what is the width of the counter in your baking are that you have your stand mixer on? Thanks

Here is the other side. The bookcases are temporary.

The hardware came yesterday! As soon as the cabs are painted, no more blue tape. :)

Noticed both of your kitchenaid mixers. Do you use both of them?

GIVE ME YOUR KITCHEN!

Seriously, it look like it will be stunning. I am a total sucker for the unfitted look.

The pull-out baking counter in the tear looks silly, though pretty. You want to mix lower, too. What's the point?

I love all the baking area/rooms shown. Our kitchen has been done for years but looking at the solutions GW'ers have come up with is still a feast!

Kateskouros, can you explain your wall in detail? What else are you planning for the space, and how wide is it?
(the whole wall) It looks beautiful.

tear = rear, reyesuela?

My entire kitchen and bakery remodel was planned around the ''silly'' pull-out baking counter as many GWers can attest. It is a family heirloom originally purchased by my husband's grandmother and made by Napanee-Copes, an Indiana company, in the early 20th century. It is called a Kitchenet. I live in Indiana and appreciate that connection.

Family is of paramount importance to me. Even though Mammaw is no longer with us, I feel a loving connection with her every time I use it. I remember the first time I went to West Virginia to visit DH's grandparents. The Napanee Kitchenet was on the back enclosed porch. She used it for baking the most scrumptious pies. Forty years later I am blessed to have it in my home.

The period piece fits nicely in my 1892 home. It was common for the kitchen functions to be divided among several rooms at the turn of the century. The bakery separates some of the tasks from the new kitchen in the adjoining room. The bakery has the feel of a scullery, and I enjoy the luxury of having painted cabinets in the bakery and quater-sawn oak cabinetry in the kitchen proper.

The piece holds nearly all my baking ingredients. I especially love the built-in flour bin, the original glass tea and coffee jars and the glass sugar bowl, wire stand and tin scoop. The pull-out counter is an excellent surface for any work that may stain the marble counter.

The mixers are stored in the cabinet beneath the marble counter. It is a very stable, long surface that is ideal for using two mixers at once. I bake for our family as well as other people and every bit of the prep space. It is the ideal height for working dough, cutting cookies and baking breads.

Happy Baking
Cj

I think you are right – though I don’t understand the comment either. I thought the whole idea of the pullout was so that one could have a lower area to knead and roll dough on.

I really would like some comments on this idea. It is not mine, so my feelings will not be hurt – but it is in my "Things to Consider" folder. I thought it was a great way to not have to lower the primary counter space which IMO might affect resale (not sure everyone would appreciate it), while still delivering the lower area to work on when needed.

country smile-Ok, come on over. :)

Sorry, last line wasn't about your bakery--it was about the "tear" above, the magazine pic with a high counter and a mixer on it or the low counter. If you have a mixer, you want it to be as low as your kneading area, right? They way, you can pour more easily, reach the back of the mixing bowl, etc.

To clarify--no, a tear is a page of a magazine that you rip out (usually because it's pretty).

I would love to see more of your kitchen. I wasn't saying it was silly at all!

Specifically, what I don't like about the other idea is that it does give you a lower counter while having appliance garages above, but you sacrifice all the lower cab storage that could have held the appliances just fine, and the mixer it given a place on the higher cab, not the lower one.

Contrast this to your antique. The antique is, well, a whole lot cooler, but that aside, its pullout gives you more counter space while preserving the under-cabinet space. Much more practical, not so self-aware, and a much better usage of space. (I'm assuming that you'd want a pullout counter because you didn't have enough space for a separate low one--the "kitchenet" does this, but the tear sheet from the magazine does not.)

Plus, the antique add a lot more in character, to me at least, than the table's "color punch" does.

Is this going to be a pantry as well as a baking room? What does the main kitchen look like?

I think my best prep counter surface is 34". I'm going to stand on some books for a while and see if I'm right....

(I also love Willow Decor's, but I love her whole house....)

It is a good plan to test your ideal counter height for various tasks. I have four different heights. The clean-up run is 36'', the cooktop is 34'', the prep island is 32''-33'' (the floor slopes), and the baking counter is 33''.

I cannot find the thread of my kitchen progress pics. It must have been lost along with many others when GW was having server problems. I need to take better pictures anyway.

There is plenty of room to add some extra storage in the bakery. At this point I don't need, but it is a work in progress, ha.

Was that a porch, I assume?

I'm nearly finished with a two-bathroom remodel, on the bathroom forum, and very occasionally lurking here.