Preparing more than 40 breads, cakes and desserts in one day is not mainly about working faster.
The real challenge is avoiding one thing:
starting everything at the last minute.
The answer is scheduling.
1. Start with production time
Different products need very different timelines: bread needs fermentation, cakes need baking and cooling, chilled desserts need refrigeration, and custom cakes need decorating time.
2. Bread usually starts earlier
Fermentation takes time, so bread production needs to begin well before customers arrive.
3. Fresh cream and chilled items come later
Manila is warm. Fresh cream desserts and other temperature-sensitive items are better finished closer to pickup or release time.
4. Consistency comes from standards
Stable quality comes from fixed portions, repeatable processes, consistent production order and clear quality checks.
5. Fresh does not mean unlimited stock
Making products fresh every day does not mean every item is produced in unlimited quantities.
FAQ: Why do some items sell out?
Because we would rather manage production around real demand than make too much and hold it for too long.
Related
Browse today’s Products, or message us through Contact Us if you want something reserved.