SA BAKERY SUPPLIES / ADVISORY SERVICES
THE BAKERY AUDIT.
BETTER SYSTEMS. BETTER MARGINS.
Practical, experience-led operational reviews for sourdough microbakeries and growing professional bakeries. Identify what is slowing production, undermining bread consistency or making labour and ingredients cost more than they should.
01 / PRODUCTION SYSTEMS
Sourdough Bakery Systems Audit
Examine the journey from starter management and dough preparation to fermentation, baking, packing and dispatch. Look for bottlenecks, inconsistent handovers, wasted time and unnecessary complexity.
- Starter feeding and fermentation scheduling
- Batch planning, mixing and oven utilisation
- Quality control, repeatability and production workflow
- Existing SOPs, handovers and capacity constraints
02 / INGREDIENT PERFORMANCE
Flour Selection & Formula Audit
Assess whether the flour you buy suits the bread you’re trying to produce, your dough handling process and your target cost. Compare practical baking performance rather than relying on labels alone.
- Flour specifications, extraction and protein suitability
- Hydration, dough strength and fermentation behaviour
- Supplier consistency and cost per batch
- Structured bake trials and formula adjustments
03 / FINANCIAL EFFICIENCY
Labour & Cost Efficiency Audit
Review the production tasks behind every paid hour. The objective is to uncover expensive bottlenecks, preventable overtime and poor labour allocation—without sacrificing the bread.
- Roster-to-production alignment and task sequencing
- Labour hours and labour cost per loaf or batch
- Waste, changeovers and avoidable rework
- Practical priorities for more efficient production
How an audit starts
01. Explain the operation
Tell us what you produce, approximate weekly volume, current equipment and the issue you most want to solve.
02. Agree on scope
We clarify available records, whether a remote review or on-site visit is appropriate, the expected outputs and a price before you commit.
03. Prioritise improvements
The focus is a practical set of observations and next steps, ordered around consistency, capacity and profitability.
BUILT FROM EXPERIENCE
Advice from someone who has run the production.
Led by chef and artisan sourdough baker Giuseppe Nasti, the service brings commercial kitchen experience and microbakery operations knowledge to practical bakery problems.
Audits are operational assessments, not formal financial audits, laboratory flour testing, employment-law advice or professional accounting services. Project scope, pricing and delivery are agreed individually.
Not ready for a consultation? Explore the free Microbakery Business guide and Baking Journal.
