Checklists / Bakery & Patisserie

Bakery & Patisserie Checklists

Seven free Bakery & Patisserie checklists covering the whole day - receiving deliveries, opening and the bake plan, display and keeping food cold, cake orders, allergen labelling, and closing with the unsold count. 50 of the 59 checks are backed by published data: FSAI's 997-sample survey of ready-to-eat cakes, CFIA and FDA allergen recall data, and unsold-rate research from Australia, Germany, Sweden and the USDA. For the ranked list behind those numbers, see the cake and dessert failures that recur most, ranked by frequency and cost. Where no data exists - how often to bake, how long items sit on display, cake order error rates - we say so, and the checklist works it out for you.

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Goods-In & ReceivingFlour, fillings, bought-in cake and par-baked stock. Accept only what will sell in time - and date it before it leaves the door. · 7 checks Opening & Bake PlanClear yesterday, check the prover, then set today's baking rounds from yesterday's numbers - not from the tray count that fits the shelf. · 14 checks Display, Turnover & Chilled ControlCream-filled at 0–5°C, the room-temperature case full and faced, and an hourly read on what is actually moving. · 8 checks Cake Orders, Decorating & CollectionA custom cake that is wrong, late or uncollected is a 100% loss with a refund on top. Take it once, take it right. · 9 checks Allergen & Label ControlBakery is the single biggest category in major-allergen recalls, and most of it is labels - not contamination. This is the cheapest catastrophe to prevent. · 8 checks Closing, Unsold & WasteCount what didn't sell, rebuild tomorrow's baking rounds from it, and protect the stock that carries over. · 10 checks

The five rules that protect profit

1. Bake to match the day's salesSplit the day into baking rounds and bake for the next two hours of demand, not to fill the shelf at 7am. The tray you bake at open is the tray you bin at close.

2. Never empty a bestsellerA sold-out sourdough at 11am is a lost sale and a customer who tries the shop down the road. Hold back stock and reorder to your target level (par).

3. Full sellsCombine trays as stock sells down. A tight, faced, full case outsells a picked-over one - even with the same product in it.

4. Cold and labelled or it doesn't go outCream-, custard- and soft-cheese-filled items live at 0–5°C (32–41°F). Every item carries its allergens and its date code before it leaves the bench.

5. Log unsold by line, or repeat it tomorrowUnsold counted by item and by baking round is the only number that fixes over-production. What isn't measured gets baked again tomorrow.

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Bakery & Patisserie Checklists

The five rules that protect profit

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