Bake sheet · example
Tuesday · Día de Reyes
| Item | Pre-ord. | Par | Bake |
|---|---|---|---|
| ConchasOven | 48 | 120 | 168 |
| Rosca de Reyes (large)Oven | 22 | 6 | 28 |
| Tres leches 8-inchDecorating | 9 | 4 | 13 |
| Egg tartsOven | 36 | 60 | 96 |
| Custom cakesDecorating | 5 | 0 | 5 |
Daily production lists
Bakery production planning, written for tomorrow before you lock up.
Tomorrow’s bake sheet adds every pre-order and cake order for that day to the par levels you keep for the case, item by item and station by station. The baker arrives to a list, not a guess.
The formula
How much should a bakery bake each day?
Start from what is already sold, add what the case usually sells, take away what is still good from today. The list does the first two; your baker decides the third.
Pre-ordersfor that pickup day
Par levelyour normal case quantity
Good on handstill within its date
Baketomorrow’s listSetup and daily routine
Set it up once, print it every night
- 20 min once
Set par levels
For each case item, how many you bake on a normal day. Different pars for weekdays and weekends are just different numbers you keep.
- all day
Pre-orders roll in
Every pre-order and cake order carries its pickup date. Nothing to copy across.
- 1 min
Print tomorrow’s list
Before close, the list for tomorrow adds pre-orders to pars, item by item, split by station.
2 minRecord the bake
Finish a production run and the ingredients come off stock and the finished goods go on — with a lot number if you track them.
What changes in Mother’s Day week?
Only the numbers. In the US, Mother’s Day is the second Sunday of May; in Mexico and many panaderías it is May 10, whatever the weekday. The two can land a day apart, which means two peak bake days in a row. Pre-orders fill each day’s list; you raise the pars for walk-ins; the decorating station gets its own sheet of custom cakes.
Tip: print the list for both days on the Friday, so the team can see the whole weekend.
Production list questions
What is a bakery production list?
A bakery production list (bake sheet) tells the kitchen exactly what to make for a given day: each item, how many, and for which station. It combines the orders customers have already placed with the quantities you normally bake for the display case.
How is the quantity to bake worked out?
Quantity to bake = pre-ordered units for that pickup day + your par level for the case. If you keep day-old stock, subtract what is already on hand. The list shows each part, so the baker can adjust with judgement.
What is a par level in a bakery?
A par level is the number of an item you aim to have in the case on a normal day — say 120 conchas on a Saturday. Pars come from your sales history; the sales reports by product and weekday help you set them.
Can the list be split by station?
Yes — oven, decorating, packing, or however your kitchen is organised. Each station prints or opens only its own lines.
Does finishing a batch update ingredient stock?
Yes, with recipes set up. Recording a production run deducts the recipe’s ingredients (with your wastage percentages) from stock and adds the finished items. See recipe costing.
Can I print it, or does it need a screen?
Both. Print it on any office printer before you lock up, or open it on a kitchen tablet. Many bakeries print the night before and tick lines with a pen.
We bake in one kitchen for three shops. Does that work?
Yes, on Commissary. Each shop’s pre-orders and pars roll up to the kitchen’s list, and stock transfers send finished goods to each shop.
How do wholesale orders appear?
Standing orders from cafés and restaurants are pre-orders with a recurring date, so they appear on the list like any other order. See wholesale accounts.
Which plan includes production lists?
Bakehouse and Commissary.
No question matches that. Try another word, or ask us on the demo.
Works together with
- Pre-orders & depositsPickup dates, deposits and balances on every order.
Custom cake ordersSize, flavour, inscription and reference photos on one order.
Weighing scalesScale labels scan straight into the sale, priced by weight.- Expiry & lot trackingBatch lots, sell-by dates, first-expiring sold first.
- Recipe costingTrue cost per piece, wastage included.
Wholesale accountsCafé and restaurant accounts on price lists and terms.
Let tomorrow’s bake sheet write itself.
