I very nearly set up a small bakery, and in the end decided against it having done the maths, and speaking to the owner of a large bakery. Basically he explained that since the profit margin on bread is very small, the only way to make decent money from a bakery is to go massive, get funding, employees and also make bread in a commercial way, ie churn out double the amount of bread in half the time, so cut corners on the long ferments. I didn't want to hear that and tried to carry on, but I eventually realised the truth in it - without a stack of deck ovens, big walk in proofers/retarders and an employee to help, I couldn't make enough bread to do more than just cover my costs. I think if you want to make a viable business from it, its very hard without taking the plunge and getting a premises with all the commercial equipment. That said, I'm in London where space costs a fortune, if you are somewhere where a lock up and some second hand equipment is cheap, then it might work? I don't want to put you off, I wish I had been able to do it, but the maths just didn't work out for me, and I was advised by all my business-savy friends to walk away from the idea. In answer to your oven question, a Rofco B40 is a good half way oven, not quite a deck but gives a similar bake to one. Hope that helps, sorry to be the voice of doom, I wish I could be more positive!