Redmond, WA
A baker's dream kitchen built around a 48-inch Blue Star professional range with a commercial-grade hood. Stacked white shaker cabinets maximize storage from counter to ceiling, while a butcher block island provides the workspace serious bakers need. Thoughtful details include a dedicated appliance garage with a pocket door, under-cabinet lighting, open display shelves, and a wall-mounted double oven. Every inch of this kitchen was designed for someone who truly loves to cook.
The commercial-style hood is hard to miss, and getting it installed was one of the more involved parts of this project. A hood that size moves a serious amount of air, so we had to run new 10-inch ducting to handle the airflow — standard residential ductwork wouldn't cut it. It's the kind of behind-the-scenes work that nobody sees, but makes the difference between a hood that actually performs and one that's just for looks.
We replaced the old vinyl flooring with hardwood to match the adjacent dining room. The new boards were interlaced with the existing floor, and then everything was refinished together so the two rooms flow seamlessly — no transition strip, no visible seam, just one continuous floor.
The subway tile backsplash is another detail worth noticing. A lot of kitchens stop the tile at 18 inches to line up with the bottom of the upper cabinets, but here we took it all the way to the ceiling. It's a simple decision that completely changes the feel of the room — the full-height tile draws your eye upward and gives the whole wall a sense of drama and intention that a short backsplash just can't match. Speaking of going to the ceiling, the stacked upper cabinets take full advantage of the nine-foot ceilings and are a big reason this kitchen works so well for a serious baker. The top row is the perfect home for serving bowls, holiday dishes, and those specialty tools that only come out for certain recipes — keeping them accessible but out of the way. That means the lower cabinets and drawers stay dedicated to everyday essentials, and everything has a place. When you bake at this level, an organized, efficient workspace isn't a luxury — it's a necessity.
