Bakehouse

type: unit
unit-type: team , work-system
flightlevel: 1
contributes-to: Bakery Operations
delegator: Mara Holt
tags: core
version: 1.0
decision_date: 2026-05-20
review_date: 2026-08-20
created_at: 2026-05-24

In context

Inferred from the org folder · scroll to zoom, drag to pan, click a box to open it

Purpose

Bake the daily range of breads and pastries to a dependable quality and schedule, so the shops always have what they need to open.

Key Responsibilities

Produce the daily bread and pastry range to recipe and food-safety standard.
Hit the morning dispatch window so the shops are stocked before opening.
Plan production against next-day demand from the shops.

Customers and Deliverables

Market Street Shop and Station Road Shop — baked goods, dispatched each morning.
Wholesale customers — standing daily bread orders.

Dependencies

Depends on reliable flour and ingredient supply, and on the evening stock counts from the shops to plan the next day’s Daily Replenishment Order.

External Constraints

Ingredient lead times and price volatility (especially flour).
Food-safety and hygiene regulation.

Key Challenges

Morning peaks: several lines must be ready in the same narrow dispatch window.
Demand swings (weather, weekends) are hard to forecast at the product level.
Sourdough runs on a 24-hour lead: tomorrow’s levain is built before tonight’s final quantities are in — the reserved quota absorbs that uncertainty.

Key Resources

The bake team (Mara Holt, Tom Reuben), the ovens and proofers, the recipe book.

Delegator Responsibilities

Mara Holt sets the range and quality bar and secures ingredient supply.

Competencies, Qualities and Skills

Craft baking, production scheduling under time pressure, food-safety discipline.

Key Metrics and Monitoring

Morning dispatch on-time rate; unsold-waste ratio; sourdough availability at the shops.

Evaluation Schedule

Reviewed quarterly; next review 2026-08-20.

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Bakehouse.md

---
type: unit
unit-type:
  - team
  - work-system
flightlevel: 1
contributes-to: "[[Bakery Operations]]"
delegator: "[[Mara Holt]]"
tags:
  - core
version: "1.0"
decision_date: 2026-05-20
review_date: 2026-08-20
created_at: 2026-05-24
---

## In context

```dwsd.topology id=topology
mode: infer
radius: 2
```

## Purpose

Bake the daily range of breads and pastries to a dependable quality and schedule, so the
shops always have what they need to open.

## Key Responsibilities

- Produce the daily bread and pastry range to recipe and food-safety standard.
- Hit the morning dispatch window so the shops are stocked before opening.
- Plan production against next-day demand from the shops.

## Customers and Deliverables

- [[Market Street Shop]] and [[Station Road Shop]] — baked goods, dispatched each morning.
- Wholesale customers — standing daily bread orders.

## Dependencies

Depends on reliable flour and ingredient supply, and on the evening stock counts from the
shops to plan the next day's [[Daily Replenishment Order]].

## External Constraints

- Ingredient lead times and price volatility (especially flour).
- Food-safety and hygiene regulation.

## Key Challenges

- Morning peaks: several lines must be ready in the same narrow dispatch window.
- Demand swings (weather, weekends) are hard to forecast at the product level.
- Sourdough runs on a 24-hour lead: tomorrow's levain is built before tonight's final
  quantities are in — the reserved quota absorbs that uncertainty.

## Key Resources

- The bake team ([[Mara Holt]], [[Tom Reuben]]), the ovens and proofers, the recipe book.

## Delegator Responsibilities

- [[Mara Holt]] sets the range and quality bar and secures ingredient supply.

## Competencies, Qualities and Skills

- Craft baking, production scheduling under time pressure, food-safety discipline.

## Key Metrics and Monitoring

- Morning dispatch on-time rate; unsold-waste ratio; sourdough availability at the shops.

## Evaluation Schedule

Reviewed quarterly; next review 2026-08-20.