Guides
Guides
Longer pages for decisions that cost money: how to plan, what to order, what to charge, and which tools earn their keep.
Bakery production planning: when a spreadsheet stops being enough
A spreadsheet plans a bakery well up to about fifteen products and a few standing orders. Past that, the bake list, mixing sheet and stock start to disagree.
How much flour to order, and when
A bakery's weekly flour use follows from its bake list. Knowing the day the sack runs out, and the day to order by, turns a Saturday scramble into a Monday routine.