Case studies / Prairie Loaf
“The bake list is exact. I have not overbaked once since I switched.”
- Bakery
- Prairie Loaf
- Location
- Winnipeg, MB
- Plan
- Micro
31%
less ingredient waste
2 hrs
saved planning every Thursday
0
unsold loaves most weeks
Priya Raman bakes for two pickup days a week out of a shared commercial kitchen in Winnipeg. Her margins were fine on paper and thin in practice, and she could not work out where the difference was going.
What were you baking to before?
A guess. I would add a few extra of everything in case someone turned up, and most weeks I ate the difference. It is a small number each time and an enormous number over a year.
How does the bake list change that?
It counts what is actually sold, by item, and it locks at the cut-off. I bake that number. There is nothing to interpret and nothing to round up.
Did anything surprise you?
How much of the stress was the not-knowing rather than the work. The baking was never the hard part. Everything about my bake day lives in one place now.
“Everything about my bake day lives in one place now.”
Priya Raman · Prairie Loaf
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