The importance of good lighting in the bakery

Good bakery lighting does more than “light on, light off.” It determines how fresh the bread looks, how enticing the pastries shine and how pleasantly customers move through your store. With thoughtful bakery lighting, you make the difference between “getting something quickly” and “feeling like taking more.” In this comprehensive article, we’ll show you what to look for as a baker or store decorator. From color temperature for bread and pastries and CRI in the bakery to window lighting, counter lighting, energy and a customized lighting plan. Practical, applicable and written with over forty years of experience.

Why light matters so much in a bakery

A bakery is all about freshness. Customers want to see crispy crusts, a golden brown glow on the bread and cakes that literally sparkle. Light directs that perception. Warm, focused light makes browns and golds appear full and appetizing, while too cool or bright light can make your products look bland. In addition, lighting influences in-store behavior. Soft, balanced light invites you to linger for a moment. Clear accents draw attention to promotions or upscale patisserie.

Lighting is also functional. Your team should be able to work comfortably behind the counter and in the workspace, without glare or annoying shadows. With the right basic lighting and accents, you create calm, focus and safety. And because modern lighting is economical, you can combine energy-efficient lighting in the bakery with a beautiful presentation.

Product presentation

Bread and pastries that look really fresh. We discuss the product presentation in three parts, display cases and shelves, counter lighting and the changing seasonal presentations.

Display case and shelves

In display cases, you want an even base with accent lighting on the products. Consider directional track spots with different beams. Narrow for highlights (for example, croissants with a nice sheen), wider to make an entire shelf “read” evenly. Vertical lighting on shelves is important, if only the floor light is strong, the fronts look dark and labels and crust color are less noticeable. Lighting of display cases with bread benefits from a warm spectrum that enhances gold and caramel tones.

Counter lighting

Counter lighting in the bakery should do two things at once. It must make the products sparkle AND the team work comfortably. Aim spotlights so that you limit glare in glass and the employee’s shadow doesn’t fall over the product. A narrow spotlight on a tasty cake, a slightly wider beam across the entire counter and soft fill from the customer side often works very well.

Season Presentations

Bakeries change throughout the year, from Easter bread and strawberry cake to speculaas and oliebollen. Flexible track spotlights with easy adjustment give you that freedom. You move accents without converting the entire installation. For pastries with fruit or gloss coating, it pays to play with beam widths. For example, a slightly narrower beam gives more “sparkle,” a wider beam keeps things calm.

Lighting technology that makes a difference

We discuss the main technical aspects of bakery lighting: color temperature, CRI, beam, glare and heat.

Color temperature (Kelvin)

For bread and pastries, warm white works best. Here the guide values are 2700-3000K for a rich and warm display of browns and golds. In addition, several of our fixtures have a “golden lens,” which make baked goods look their best. Want to use 3500K? In some interiors this can look fresh and hygienic but be careful not to make the browns too cool then. Our lighting specialists will be happy to visit you to see what the perfect color temperature is.

CRI (color fastness)

Choose CRI ≥ 90. With this, the nuances of crust, crumb, chocolate, red fruit and cream come across true to nature. A higher CRI prevents strawberries from turning gray or white cream from turning yellow. The CRI of lighting in the bakery literally determines how appetizing your assortment looks.

Bundles and distribution

Choose a narrow bundle for accents on specials or a centerpiece. Medium bundles are primarily used for counters or smaller islands. Finally, wide bundles are used for general fill or larger areas.

UGR (glare rate)

Store lighting is not only about the products, but also about the customers. Therefore, it is important to create a comfortable shopping experience without customers having to squint their eyes to see into the display case. Therefore, position bakery lighting so that the light falls on the product, not in the customer’s eyes. Keep in mind a low glare rate (UGR value) when doing so.

Heat and UV

Finally, modern LED lighting emits little radiant heat and virtually no UV. That’s good news for pastries, chocolate finishes and refrigerated display cases. This keeps your product looking better and your refrigeration system doesn’t have to work as hard.

Shop window lighting

Shop window lighting determines whether passersby walk through or stand still. Here it is important to work with layers.

• Background light

  • For depth, for example, with a soft glow along the back wall.

• General light

  • To make the tableau readable.

• Accents

  • On promotions, seasonal products or gift packs.

Provide contrast with exterior light. During the day the window needs more power, at night it may be more intimate. Directional spotlights are your best friend, effortlessly putting the spotlight on a new cake or party cake. Or let the light line extend to the entrance, creating a light “funnel” inside. It feels inviting and logical.

Energy efficient bakery lighting

LED lighting is the standard today. LED combines efficiency, long life and a huge choice of color temperature and CRI. That saves on your energy bill and maintenance. Choose fixtures a good lumen/watt ratio quality drivers. These are the best option in the long run, they last longer and dim stably.

Steering and scenarios

With DALI you easily dim your bakery lighting wirelessly and with Casambi you easily build light scenes. This way you have the perfect light scene at any time of day. For example:

• Morning peak: just a little brighter, fresh and energetic.

• Afternoon: quieter, with extra emphasis on sweet.

• Evening: more atmospheric and expressive window display.

Finally, dimming is saving. In quiet hours, the base level may go down. For example, link warehouse and back-of-house to sensors, probably you want light on need there, so not continuously.

Lighting plan for craft

No two bakeries are the same. Your assortment, display cases, daylight, ceiling height and brand experience require different approaches. That’s why a one-size-fits-all doesn’t work. A custom lighting plan bakery is the foundation for a well-lit store. As you now know, it determines where your attention goes, how your products come across and how pleasant your customers and team experience the space.

Our experienced design team with over 40 years of lighting experience translates your needs into a thoughtful lighting plan. Starting on site, we review walkways, measure daylight, assess materials and discuss your goals. From warmer bread experiences to expressive patisserie accents to energy efficient running. Then we divide the store into zones (display window, entrance, walkway, shelves, counter, sitting/tasting area and back-of-house) and choose the right fixtures, beams and controls for each zone.

You will receive clear visualizations, light calculations (light levels) and a concrete fixture list. During the delivery, we fine-tune in the room itself; turning a few degrees or moving a few centimeters can make the difference between “nice” and “wow.” Want it completely taken care of? Besides design and production, Lixero can also take care of the installation, with short lines and a tight schedule.

In short, a lighting plan is the foundation for a well-lit bakery. Want us to look with you? Schedule a no-obligation lighting consultation. We’ll put our design team to work for you and create a plan that fits your store, products and ambitions.

Common mistakes made with bakery lighting

Over the past forty years, we’ve seen many different bakeries go by. Not all of them equally beautiful or well-lit, which is why here we have five common mistakes with bakery lighting and how you can avoid them!

Too cool light

Which makes browns and caramel tones pale. Solution: back to 2700-3000K for bread/pastry and test 3500K only where the interior calls for it.

Ceiling light only, no accents

Solution: add targeted touches on specials and seasonal products, which drives attention and increases perception.

Glare at display cases

Solution: move spotlights slightly, tilt them differently or choose fixtures with lower UGR.

Dark shelves

Due to lack of vertical lighting. Solution: put wallwashers or directional light on the fronts. This will make labels and crust color instantly more legible.

No flexibility for seasons

Solution: work with track spots and directional spots and save your scenes (Easter, Summer Fruit, Sinterklaas, Christmas).

Ready to improve your lighting?

Want to improve the lighting in your bakery and make your products shine even better? We would be happy to help you with lighting advice and a customized lighting plan, all the way from idea to installation.

Make your store lighting work for your brand, your team and your sales. Contact us for a no-obligation consultation! Then we’ll see how your bakery already looks, feels and sells more pleasantly in the short term.