Running a microbakery is no small feat, especially when it comes to balancing your workload with your resources. Whether you’re preparing for a big market or managing pre-orders, determining your baking capacity is essential to avoid overcommitting and burning out.
In this post, I’ll walk you through a clear, step-by-step process to help you set realistic limits, streamline your workflow, and ensure your baking days are as stress-free as possible.
To hear this full episode and listen to the way that implement these strategies for my own business, listen to episode 45 of The Bread Winner Podcast.
Step 1: Identify Your Non-Negotiable Commitments
Start by creating a schedule that includes all the immovable commitments in your life. These could be family obligations, appointments, or even your downtime—anything you cannot skip or reschedule. Write them down, as these will form the foundation for planning your bake days.
Step 2: Assess Your Equipment and Space Limits
Knowing the limitations of your tools and workspace is critical for setting realistic baking goals. Consider the following:
Oven Capacity: How many loaves or items can you bake at once? For example, if your oven holds 16 batards, limit your pre-orders to multiples of 16 to avoid unnecessary rounds.
Fridge Space: Determine how many loaves can proof in your fridge without overcrowding. Include overflow options if you have a secondary fridge.
Mixing Capacity: Check how much dough your mixer can handle in one batch. Use this to plan your total batches.
Bannetons and Baking Trays: Ensure you have enough proofing baskets or trays to accommodate your orders.
Step 3: Calculate Time Per Task
Break down the time it takes for each part of your baking process:
Mixing Dough: Note how long it takes to mix, stretch, and fold each batch.
Baking: Calculate the time required for each round in the oven.
Packaging: Include time for bagging, labeling, and sealing each loaf or item. Add a 25-50% buffer to your calculations to account for unexpected delays or tasks that take longer than anticipated.
Step 4: Reverse Engineer Your Bake Day
Plan your bake day by working backward from your deadline. For example:
Determine when you need to leave for the market or have pre-orders ready.
Schedule cooling and packaging time.
Work out when baking needs to start, ensuring enough buffer time for interruptions or delays.
Plan your dough mixing and prep based on when you need to start baking.
Step 5: Streamline and Optimize
Look for ways to save time and reduce bottlenecks in your process:
Labels: Consolidate multiple stickers into one label to save packaging time.
Pre-Measured Ingredients: Measure dry ingredients in advance to save time on dough days.
Frozen Dough: Prep items like cookies or scones ahead of time and freeze them.
Step 6: Adjust for Flexibility
Sometimes your schedule or tools might not match your needs. Here are a few tweaks you can make:
Adjust Proofing Speed: Use cooler water or less starter to slow fermentation, or warmer water and more starter to speed it up.
Pre-Shaped Dough: Bulk ferment dough the night before, then shape and bake the next day.
Scale Gradually: If demand exceeds your capacity, invest in additional equipment strategically, such as more trays, bannetons, or larger fridges.
Step 7: Evaluate and Adapt
Each bake day is a learning opportunity. Reflect on what went well and what could be improved. Are there tools or processes you need to streamline further? Have your limits changed as you’ve gained experience or adjusted your workflow?
Final Thoughts
Determining your baking capacity is about working smarter, not harder. By understanding your equipment, planning your schedule, and building in buffer time, you can create a workflow that aligns with your goals and lifestyle. Remember, your capacity may be smaller than someone else’s, and that’s okay. Focus on what works for you, and tweak your processes as you grow.
For more tips on running a successful microbakery, check out The Bread Winner Podcast or join the waitlist for my group coaching program, The Bread Winner Inner Circle.
Happy baking!
Try Sunrise Flour Mill Organic Heritage Flour: 20% off Sunrise Flour Mill https://thebreadwinner.captivate.fm/sunrise20
