How Do You Maximize Your Space?

Shelf units from floor to ceiling. Pans can stand on their sides, you can file them very closely spaced. Boxes and boards likewise.

Dry ingredients in plastic bins. Get the ones that can stack on top of each other (rubbermaid red cover one type). These will need heavy duty shelves to hold them.

You might need a fridge for baked cakes--many jurisdictions require the separation of raw and cooked ingredients.

I have no photos that would be helpful, but I can give you a few ideas. Pans, I turn upside down and nest them, so I have three stacks of rounds and they sit on one another, like a three tier cake, but with smaller ones hidden inside the largest, keeps them clean, I do the same with sheet and squares...but have no oddly shaped pans.
Boards, I keep a box full of assorted sizes, again, upside down.
I have medium size plastic storage tubs that hold impression sheets and molds. Plastic stack draws are perfect for all the cookie cutters. I separate styles or themes into gallon zip lock bags so they aren't loose and easier to find a style. I have another set of stack drawers for flower making...one drawer has all my stamens, another with cel pad, cel board and assorted foam, one for flower formers, one for flower cutters, then one drawer I divided with small rectangle "baskets" from the gadget isle and they hold dragees, disco dust and petal dusts.
I have a desk type table where I create the flowers, on it I have a couple of vases, one holds paint brushes, another tools (wire cutters, ball tools, scissors) and then one for wires. I have a couple of glass containers (made for flour or pasta out on the counter) that I have filled with the sizes of styrofoam balls. The pasta machine sits on this table along with a silpat mat. On the table that I work on cakes I have the silicone mat and a crock filled with spatulas, pizza cutter, and a knife.
I have other plastic containers on shelves for things like, chocolate, seasonal cookie cutters, etc. Oh, and I store templates with the molds and impression sheets. I guess it would depend on how much you have of things. But label your containers and group similar items. I store cake pans on bottom shelves, or top if that's easier (lightweight, over your head) and plastic boxes, cling wrap too. Then the heavier things on middle shelves, easy access.
Just jump in and try it, soon enough you will figure out what works for you and what doesn't.

Congratulations on your new business! It sounds as if you're really moving along. I don't know where you live, but it may help to contact your local HD and ask them a few questions. Even if your area does not require licensing, health inspectors may have some great ideas to help you construct your work space, since they have a chance to see many kitchens.