Quick answer: A bakery build-out in Chicago usually costs about $150 to $350 per square foot for construction, before equipment. A typical 1,200 to 2,500 square foot retail bakery often lands between $180,000 and $875,000 in construction, plus baking equipment. The biggest drivers are ovens and their gas or electrical supply, hoods and make-up air, sinks, floor drains and a grease interceptor, cleanable health-code finishes and city plan review and inspections. Check the space’s gas, power and plumbing before you sign the lease. AMG Proline gives a fixed written price after a free site visit. Call (708) 979-3298 or request a free estimate!
Licensed and bonded in Illinois (License #104.020448) · Remodeling since 2000 · BBB A+ rated · In-house trades · Read our Google reviews here!
Opening a bakery is a dream for many Chicago bakers, and the building is where many of those dreams run into trouble. A bakery looks like a small cafe from the front, but the back of house is a production kitchen. Deck and rack ovens need large gas or electrical supply. Hot ovens may need hoods. Mixers, proofers and walk-in coolers need dedicated power. The health department expects specific sinks, drains and finishes. This guide explains what drives the cost, how ovens and ventilation work, what the health department looks for and how to budget before you sign a lease.
This guide goes with our cafe remodeling in Chicago service. For similar spaces, read our coffee shop build-out guide and restaurant build-out cost guide.
Looking at a space for your bakery? We check gas, power, plumbing and venting before you sign. Call (708) 979-3298!
Bakery Build-Out Cost in Chicago
| Starting condition | What it means | Planning range per sq ft |
|---|---|---|
| Second-generation food space | A former cafe, bakery or restaurant with reusable plumbing, hood or grease interceptor | $100 to $200 |
| White box retail | Basic walls and utilities, no kitchen infrastructure | $175 to $300 |
| Shell or heavy conversion | New gas and electrical service, slab trenching, new hood and roof work | $250 to $350+ |
Baking equipment is a separate budget, and it can be large. Ovens, mixers, proofers, sheeters, refrigeration and display cases often add tens of thousands to several hundred thousand dollars depending on production volume and whether you buy new or used. Not sure what your lease delivers? Read White Box vs. Turnkey Build-Out in Chicago.
Where the money goes
| Line item | What drives the cost |
|---|---|
| Design and engineering | Kitchen layout, mechanical, electrical and plumbing drawings for permits |
| Gas service | Capacity for ovens, fryers and water heaters, new gas piping |
| Electrical service | Ovens, mixers, proofers, walk-ins and display cases, often needing three-phase power |
| Hoods and ventilation | Hoods over ovens and cooking equipment, exhaust fans, make-up air, roof work |
| Fire suppression | Required with grease-producing equipment under a Type I hood |
| Plumbing | Hand sinks, prep and three-compartment sinks, mop sink, floor drains, grease interceptor |
| Refrigeration | Walk-in cooler or freezer, reach-ins, retarders |
| Health-code finishes | Washable walls, cleanable ceilings, sealed and durable floors |
| Front of house | Display cases, counter, seating, lighting and accessible restroom |
Ovens and Their Utilities
The oven list shapes the whole build-out. Give your oven specifications to the design team before anything else.
| Oven type | Build-out needs |
|---|---|
| Convection ovens | Gas line or dedicated electrical circuit, clearances, often under a hood |
| Deck ovens | Large gas supply or high-amperage electrical, heavy weight on the floor, hood or venting per the manufacturer |
| Rack ovens | High gas or three-phase electrical demand, a large footprint, venting or hood, sometimes a water line for steam |
| Combi or steam ovens | Water supply, drain and electrical or gas supply |
- Gas capacity. Several ovens can exceed what an existing gas meter provides, which may require a utility upgrade with long lead times.
- Electrical capacity. Electric deck ovens, mixers and proofers often need three-phase power. Check what the building has.
- Floor loads. Heavy deck ovens and walk-ins may need a structural check on upper floors or older buildings.
- Chicago conduit rules require electrical wiring in conduit, adding labor to every circuit.
Ventilation and Hoods
- Type I hoods go over equipment that produces grease or smoke. They need a fire suppression system, grease ducts and an exhaust fan, usually on the roof.
- Type II hoods handle heat and steam from equipment that does not produce grease, such as some ovens and dishwashers.
- Some ovens are listed for use without a hood. The manufacturer’s listing and the code decide, so confirm before you design.
- Make-up air replaces the air the hood removes, so doors do not slam and the room stays comfortable.
- Roof access and duct routes can be a major cost in multi-story buildings.
Read Restaurant Hood Requirements for a Chicago Build-Out for more detail.
Not sure your ovens need a hood? We review your equipment list and plan ventilation before design.
Health Department Rules
In Chicago, food businesses go through plan review and inspection by the city’s public health department, along with a building permit and a food establishment license. Your designer prepares drawings that show equipment, sinks, finishes and layout for that review.
What inspectors typically look for
- Hand washing sinks in food prep areas, with soap, towels and hot and cold water.
- A three-compartment sink for washing, rinsing and sanitizing.
- A mop or service sink for cleaning.
- Floor drains near equipment that drains or is washed down.
- A grease interceptor where required for food service drains.
- Smooth, durable, easy-to-clean finishes on floors, walls and ceilings in food areas.
- Commercial food equipment certified for food service use.
- Proper refrigeration and food storage off the floor.
- Restrooms that do not open directly into food prep areas.
Requirements can change, so confirm the current rules with the city during design. For permit timelines, see our Chicago permit guide and South Suburb Permit Timelines.
Plumbing
- Slab trenching. New sinks and floor drains in a ground-floor space usually mean cutting and replacing concrete.
- Grease interceptor sizing depends on fixtures and flow.
- Hot water sized for hand washing, dishwashing and cleaning.
- Cluster wet areas near existing plumbing to save money.
Finishes for Health Code and Durability
| Surface | Common choices |
|---|---|
| Kitchen floors | Quarry tile, epoxy or other sealed, slip-resistant flooring with coved base |
| Kitchen walls | FRP panels or other washable surfaces |
| Kitchen ceilings | Washable, food-safe ceiling tiles or sealed surfaces |
| Front of house | Durable finishes that match your brand, from tile to wood-look vinyl |
Layout: Production and Retail
- Receiving and dry storage for flour, sugar and packaging.
- Mixing and prep near storage, with mixers on dedicated circuits.
- Proofing and baking, with ovens under hoods or vented as required.
- Cooling and finishing for racks, decorating and packing.
- Cleaning, with sinks and drainage.
- Retail front with display cases, counter and seating.
A good layout keeps flour dust and heat away from customers and moves product in one direction from raw ingredients to the display case.
Timeline
| Stage | Typical time |
|---|---|
| Site review and test fit | 2 to 4 weeks |
| Design, kitchen layout and engineering | 6 to 10 weeks |
| Building permit and health plan review | 6 to 12 weeks or more |
| Construction | 10 to 16 weeks |
| Equipment installation, inspections and licensing | 3 to 6 weeks |
Utility upgrades and hood equipment often have long lead times, so order them early.
Ways to Control the Budget
- Look for second-generation food space with a working hood, grease interceptor and floor drains.
- Choose ovens listed for ventilation without a hood where they fit your production.
- Confirm gas and electrical capacity before signing.
- Negotiate tenant improvement allowances and landlord utility upgrades.
- Phase the front of house if the budget is tight.
- Get a fixed price. Read Why We Quote Fixed Written Prices.
Our Food and Commercial Work
We build out cafes, coffee shops, restaurants, breweries and retail spaces across Chicago and the suburbs. See our coffee shop construction and restaurant construction services, and our guides to brewery and taproom build-outs and retail store build-outs.
About AMG Proline
AMG Proline has been building and remodeling in Chicago and the suburbs since 2000. We’re licensed and bonded in Illinois (License #104.020448) and BBB A+ rated. Our own crews handle demolition, framing, drywall, flooring and finish work, and we coordinate licensed trades for plumbing, electrical, HVAC and kitchen ventilation. Learn more about us, see our projects, or read our Google reviews.
Bakery Build-Out FAQs
How much does a bakery build-out cost in Chicago?
About $150 to $350 per square foot for construction, before equipment. A 1,200 to 2,500 square foot bakery often lands between $180,000 and $875,000 in construction.
Does a bakery need a hood?
It depends on the equipment. Grease-producing equipment needs a Type I hood with fire suppression. Some ovens need a Type II hood or venting, and some are listed for use without a hood.
What utilities do bakery ovens need?
Large gas supply or high-amperage electrical, often three-phase power, plus water and drains for steam or combi ovens.
Does a bakery need a grease interceptor?
Many food establishments do. The requirement and size depend on your fixtures and local code, so confirm during design.
What sinks does a bakery need?
Typically hand washing sinks, a three-compartment sink and a mop or service sink, plus any prep sinks your menu requires.
What flooring works in a bakery kitchen?
Sealed, slip-resistant and easy-to-clean flooring such as quarry tile or epoxy, with a coved base.
What permits does a Chicago bakery need?
A building permit, health department plan review and inspection, and a food establishment license, plus fire and ventilation approvals where required.
How long does a bakery build-out take?
Design and approvals often take 3 to 5 months, and construction about 10 to 16 weeks, plus equipment installation and inspections.
Is a former restaurant space a good choice for a bakery?
Often yes. A space with a working hood, grease interceptor and floor drains can save a lot of time and money.
What should I check before signing a lease?
Gas meter size, electrical service and three-phase power, plumbing locations, roof access for a hood and zoning for food use.
Is equipment included in the build-out cost?
Usually not. Baking equipment is budgeted separately, but its utility and installation needs are part of the build-out.
How do I get a price?
Call (708) 979-3298 or request a free estimate online. We visit the space, review your equipment list and give you a fixed written price.
Get Your Free Bakery Build-Out Estimate
Call (708) 979-3298 · 4711 W 135th St, Crestwood, IL 60418 · Monday to Saturday, 8 AM to 7 PM
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