Department
Panaderia
Own and operate. Two ovens, three revenue channels, one baker who never leaves the station. Wood fired bread is in Filipino DNA — a return to something people recognise emotionally. Every morning before sunrise, fresh pan de sal. Every evening, wood smoke and pizza. This is not a vendor slot. This is ours.
Model decision: Own and operate (not vendor). Vendor model gave ~P600K/year gross contribution at 25% markup on wholesale. Own and operate delivers 78-85% gross margin = P3.5-4.5M/year at ramp volumes. Setup cost ~P450K all in. Payback period approximately 10-14 weeks at ramp volumes.
Core rule: Fresh every day. No day-old bread sold as fresh. Leftover bread goes to staff, livestock feed, or breadcrumb production. Never waste. The baker never leaves the oven station — three revenue streams from one fire.
Sub-Categories
| Category | Location | Staff | Jump |
|---|---|---|---|
| Physical Layout & Counters | Corner position, 4 counters | FOH | Open |
| Chimney Engineering | Block stack, fire safety | Engineer | Open |
| Two-Oven Configuration | Dome + deck (second-hand) | Baker | Open |
| Shared Kitchen Model | Baker → Pizza/Pasta handover | Both | Open |
| FOH Counter Operations | 4 counters, stocking, sales | FOH | Open |
| Pizza — Three Revenue Channels | Courtyard, Cafe, Circuit | Baker/Chef | Open |
| Outdoor Casual Dining | Hub courtyard | No waitstaff | Open |
| Full Product Range | Bakery | Baker + casual | Open |
| Gross Margins | — | — | Open |
| Staffing | Hub | Baker + casual | Open |
| Production Schedule | Bakery | Baker | Open |
| SOPs | All stations | All | Open |
| Ingredients & Supply | Storage | Shared | Open |
Physical Layout — Corner Counter & Dome Oven
The Panaderia sits on the corner of the ground floor. The counter wraps the corner — one face to the public courtyard, one face to the internal market/farm shop. The dome oven is visible and front-centre to the courtyard. Deck ovens are out the back in the production kitchen, not visible to customers. The chimney is an old-school block and concrete stack, external to the building, rising past the second floor — a landmark feature.
INTERNAL (Market / Farm Shop Side)
┌──────────────────────────────────────────────┐
│ │
│ INTERNAL-FACING COUNTER │
│ ┌──────────────────────────────┐ │
│ │ GLASS DISPLAY: Pan de sal, │ │
│ │ savouries, local products, │ │
│ │ filled pandesal, monay │ │
│ └──────────────────────────────┘ │
│ │
│ ┌───────┐ ┌────────────────────────┐ │
│ │SWEETS │ │ PRODUCTION KITCHEN │ │
│ │COUNTER│ │ │ │
│ │ │ │ ┌────────┐ ┌────────┐ │ │
CORNER │ │Pastry │ │ │ DECK │ │ DECK │ │ │
────────┤ │Cakes │ │ │ OVEN 1 │ │ OVEN 2 │ │ │
│ │Ensay- │ │ │ │ │ │ │ │
│ │mada │ │ └────────┘ └────────┘ │ │
│ │Leche │ │ │ │
│ │flan │ │ Prep bench, prover, │ │
│ └───────┘ │ mixer, trays, scales │ │
│ └────────────────────────┘ │
│ ┌──────────────────────────────┐ │
│ │ PIZZA / PASTA COUNTER │ │
│ │ Toppings display, dough │ │
│ │ station, order + collection │ │
│ └──────────────────────────────┘ │
│ │
│ COURTYARD-FACING COUNTER │
│ ┌──────────────────────────────┐ │
│ │ FRONT GLASS: Fresh bread, │ │
│ │ pies, pizza slices, daily │ │
│ │ specials board │ │
│ └──────────────────────────────┘ │
│ │
│ ▓▓▓▓▓▓▓▓▓ │
│ ┌────▓ DOME ▓────┐ │
│ │ ▓ OVEN ▓ │ ║║ │
│ │ ▓▓▓▓▓▓▓▓▓ │ ║║ CHIMNEY │
│ │ (visible to │ ║║ STACK │
│ │ courtyard) │ ║║ (block │
│ └─────────────────┘ ║║ & conc.) │
│ ║║ │
└────────────────────────────────║║────────────┘
║║
PUBLIC COURTYARD ║║ rises past
(seating, gardens, pond) ║║ 2nd floor
║║
Counter Configuration
| Counter | Faces | Display |
|---|---|---|
| Front Glass Counter | Public courtyard | Fresh bread, pies, pizza slices, daily specials. Main walk-up counter for courtyard customers. Grab and go. |
| Internal Counter | Market / farm shop | Pan de sal, savouries, filled pandesal, monay, putok. Market shoppers buy bread while shopping. Glass front display, heated shelf for fresh batches. |
| Sweets Counter | Side (between courtyard and internal) | Pastries, ensaymada, leche flan, cakes, banana bread, ube pandesal, bibingka (seasonal). Refrigerated glass display for cream/custard items. |
| Pizza Counter | Courtyard side, near dome oven | Toppings display, dough station visible, order point, number collection. Customer picks toppings, watches it go in the dome oven. No table service. |
The "Oh Wow" Factor
People walk into the courtyard and the first thing they see is a real wood fire dome oven with a proper block chimney rising up past the second floor. Smoke, flame, the smell of bread. An old-school chimney stack like a landmark — front and centre. "Oh wow, a real wood fire oven for pandesal." That's the reaction. That's the brand.
Chimney Stack — Engineering & Fire Safety
CRITICAL SAFETY — Professional Engineering Required
The dome oven is a live fire inside a building complex. The chimney passes the second floor where people eat and work. This requires a licensed engineer sign-off, proper fire-rated construction, clearances from combustibles, and compliance with PH building code. No shortcuts. Get it right or don't build it.
Chimney Design — Old-School Block & Concrete Stack
| Element | Specification |
|---|---|
| Construction | CHB (concrete hollow blocks) 150mm, filled with rebar and concrete. Not metal flue — proper masonry chimney like a traditional stack. |
| Location | External to building. Attached to the outside face of the structure, courtyard side. Visible as a feature — not hidden. |
| Height | Must rise at minimum 1m above the highest point of the second floor roof line. Critical for draft and to clear smoke above the dining deck. |
| Inner flue | Stainless steel flue liner inside the block stack. Block provides insulation and thermal mass. SS liner provides clean, sealed exhaust path. |
| Clearance from combustibles | Minimum 200mm air gap from any timber, roofing, or combustible material at every point. Non-combustible fill (mineral wool or vermiculite) in any gap between flue and block. |
| Clean-out access | Clean-out door at base of chimney (ground level). Soot and ash removal. Quarterly clean minimum, monthly in high-use periods. |
| Spark arrestor | Stainless steel mesh cap at chimney top. Prevents sparks and embers escaping. Required — wood fire produces sparks. |
| Rain cap | Above spark arrestor — keeps rain out of flue. Standard chimney cap design. |
| Second floor pass-through | Where chimney passes the second floor level: fire-rated thimble or sleeve. Minimum 100mm non-combustible insulation surrounding the flue at this point. Steel plate fire stop above and below. |
| Render / finish | Plastered and painted. Old-school chimney aesthetic — clean, solid, visible. Can render with lime mortar for traditional look. |
Fire Safety Requirements
- Floor protection: Dome oven sits on reinforced concrete pad, minimum 150mm thick, extending 600mm beyond oven mouth on all sides. Non-combustible hearth.
- Dome oven clearance: Minimum 1m from oven body to any combustible material (timber frame, roof, stored goods).
- Heat shield: If oven is closer than 2m to the building wall, install non-combustible heat shield (cement board or brick) between oven and structure.
- Fire extinguisher: 9kg dry powder extinguisher within 3m of oven. Plus fire blanket at counter. Staff trained on use.
- Second floor protection: No combustible material stored directly above the oven on the second floor. Floor section above oven: concrete or fire-rated — never timber decking.
- Ember management: Oven mouth faces away from seating. Ash pit below oven grate, emptied daily into metal ash bin (not plastic). Ash cooled 48 hours before disposal to compost.
- Night safety: Oven banked or fully extinguished at close. Damper closed. No fire left unattended overnight. Shift manager checks before lockup.
Engineering Sign-Off Checklist
| # | Requirement | Status |
|---|---|---|
| 1 | Licensed structural engineer reviews chimney design and load on external wall | Pending |
| 2 | Fire safety officer reviews clearances, materials, extinguisher placement | Pending |
| 3 | Building permit for chimney stack (extends above roof line) | Pending |
| 4 | Dome oven mason reviews flue connection and draft calculations | Pending |
| 5 | Insurance coverage confirmed for wood-fire cooking in commercial premises | Pending |
| 6 | Local fire department inspection after build, before first fire | Pending |
Estimated Chimney Build Cost
| Item | Cost |
|---|---|
| CHB blocks, rebar, concrete (stack ~6-7m high) | P25,000 - P40,000 |
| SS flue liner (6-7m, 250mm diameter) | P15,000 - P25,000 |
| Spark arrestor + rain cap | P3,000 - P5,000 |
| Fire-rated thimble / second floor pass-through | P8,000 - P12,000 |
| Clean-out door, damper | P3,000 - P5,000 |
| Render, paint, finish | P5,000 - P8,000 |
| Mason labour (chimney build, ~3-5 days) | P10,000 - P15,000 |
| Engineer review + permit fees | P10,000 - P20,000 |
| Total chimney | P79,000 - P130,000 |
Two-Oven Configuration
1. Wood Fired Dome Oven — The Feature
- Positioned on the courtyard corner — visible from cafe deck, courtyard seating, and market entrance
- Built by local mason from refractory brick and clay render
- Traditional knowledge, local materials
- Chimney: block and concrete stack, external to building, rising past second floor (see Chimney Engineering above)
- Estimated build cost: P80,000 - P150,000 (oven) + P79,000 - P130,000 (chimney)
- Zero running cost forever (wood fuel sourced from farm prunings and local supply)
Bakes: Turkish bread, pane di casa loaves, pizza (3 channels), showpiece sourdough (phase 2)
The wood fired oven is the showpiece. Customers see the fire, smell the smoke, watch the baker work. The chimney stack rises up like an old-school landmark — block and concrete, plastered, visible from the road. People know there's a real wood fire bakery here before they even walk in.
2. Commercial Deck Ovens — Second Hand Purchasing
- Out the back in production kitchen — not visible to customers
- Buy second hand. Commercial deck ovens are built to last 20+ years. A second-hand unit at 50-70% off new price will do the same job.
- Target: 2-deck, 4-tray per deck (8 tray total capacity)
- Electric or gas — electric preferred for temperature consistency and no flue requirement in the back kitchen
Bakes: Daily pan de sal from 4am, pies, pastries, Turkish bread bulk bake, pizza bases (par-baked for circuit distribution)
Second-Hand Deck Oven — What to Look For
| Check | Detail |
|---|---|
| Brand | Look for commercial brands: Sinmag (common in PH), Bresso, Southstar, Bakers Pride, Blodgett. Avoid unknown Chinese brands with no parts supply in Philippines. |
| Door seals | Open each deck door. Seals should be intact, no gaps, no hardened rubber. Replaceable but adds cost if needed. |
| Stone / deck surface | Check the baking stones — no major cracks, relatively flat. Chipped edges are fine. Cracked through = needs replacement (~P5,000-10,000 per deck). |
| Elements / burners | Electric: turn on each deck separately. Should reach 250°C within 20-30 min. Dead spots = failed element. Gas: check ignition, flame spread, thermocouple safety. |
| Thermostat accuracy | Set to 200°C, check with oven thermometer after 20 min. Should be within ±10°C. Out by more = thermostat needs recalibration or replacement. |
| Steam injection | If the model has steam: test it. Steam is critical for bread crust. Blocked nozzles can be cleaned. No water reaching the chamber = pump or solenoid issue. |
| Wiring / plug | Check cable condition, plug type, amperage rating. Most commercial deck ovens need 30-50A supply. Make sure your electrical can handle it. Get an electrician to verify before buying. |
| Age | Under 10 years: good buy. 10-15 years: fine if well maintained. 15+: only if price reflects and parts are available. |
| Interior rust | Some surface rust on steel interior is normal for older ovens. Heavy flaking rust or corroded-through panels = walk away. |
Where to Find Second-Hand Deck Ovens in PH
- Facebook Marketplace / Groups: Search "deck oven", "bakery equipment", "surplus bakery Philippines". Huge second-hand market. Negotiate hard.
- Surplus shops: Manila (Quezon Ave, Banawe, Evangelista St Makati) — walk-in surplus kitchen equipment shops.
- Bakery closures: Ask around in Naga/Ragay. When a local bakery closes, equipment sells cheap and fast. Be ready with cash.
- Sinmag Philippines: Sometimes have refurbished/trade-in units. Ask their Manila or Cebu office directly.
- OLX / Carousell PH: Secondary marketplace. Filter by location for Bicol region to save on shipping.
Deck Oven Pricing Guide
| Type | New Price | Second-Hand Target |
|---|---|---|
| Sinmag 2-deck 4-tray (SM-802E) | P180,000 - P220,000 | P60,000 - P95,000 |
| Bresso 2-deck 4-tray | P150,000 - P190,000 | P50,000 - P80,000 |
| Southstar 2-deck 4-tray | P120,000 - P160,000 | P40,000 - P70,000 |
| Generic/China 2-deck 4-tray | P80,000 - P120,000 | P25,000 - P50,000 (parts risk) |
Budget tip
A well-maintained second-hand Sinmag at P70,000-80,000 will outperform a brand-new Chinese oven at P95,000. Commercial ovens are workhorses — they don't die, they just get sold when businesses close. Buy the brand, buy used, save 50%.
Setup Cost Summary (Updated)
| Item | Estimated Cost |
|---|---|
| Wood fired dome oven (mason built) | P80,000 - P150,000 |
| Chimney stack (block/concrete, engineered) | P79,000 - P130,000 |
| Commercial deck oven (second-hand, 2-deck 4-tray) | P50,000 - P95,000 |
| Equipment, tools, trays, prep tables, prover | P100,000 - P125,000 |
| Counter builds (4 counters — glass, refrigerated, pizza) | P80,000 - P120,000 |
| Initial ingredient stock | P30,000 - P50,000 |
| Total setup | P419,000 - P670,000 |
FOH Counter Operations — Stocking & Sales
FOH counter staff are separate from the bakers and the pizza chef. They run the four counters, handle all customer transactions, keep displays stocked, and manage the flow between courtyard and internal customers. The baker bakes. The pizza chef cooks. FOH sells.
Counter Staff Daily Routine
| Time | Task |
|---|---|
| 5:00 AM | FOH counter staff arrives. Counter cleaned, display cases wiped, POS float counted in. Lights on, signage out. |
| 5:15 AM | Receive first pan de sal batch from baker. Stock front glass counter and internal counter. Price labels checked. |
| 5:30 AM | Sweets counter stocked — ensaymada, pastries from deck oven, refrigerated items from cold store (leche flan, etc). |
| 6:00 AM | Doors open (or courtyard counter lifts open). First customers — pan de sal buyers, morning coffee from cafe above. |
| 7:00 AM | Full range displayed. Ongoing restocking as baker produces. Monitor which items selling fast — ask baker for more if needed. |
| 12:00 PM | Unsold morning bread removed. Marked down or to staff/livestock. Afternoon products (artisan bread from dome oven) stocked. |
| 3:00 PM | Pizza counter set up. Toppings display arranged. Number system ready. Afternoon shift FOH takes over if staffed. |
| 4:00-8:00 PM | Pizza service. Take orders at pizza counter, number system, call for collection. Manage courtyard flow. |
| 8:30 PM | Counters closed. Unsold items logged (waste sheet). Displays cleaned. Cash counted. POS reconciled. |
Display & Stocking Rules
- Glass counters clean at all times. Fingerprints wiped, crumbs cleared, every 30 minutes during trade.
- Never empty. If a section of the display is empty, fill it or consolidate. An empty display looks like you're closed.
- Batch rotation: New stock goes to the back. Older stock pulled forward. FIFO always.
- Temperature: Refrigerated counter for cream/custard items must be below 4°C. Check and log morning + afternoon.
- Pricing: Every item has a visible price label. No customer should have to ask "how much?"
- Local products: In addition to own-baked goods, the front counter sells local products — local coffee, honey, jams, dried fish, coconut products. Stocked from Market spoke. Commission or consignment basis for external suppliers.
- Cafe supply: Pan de sal, ensaymada, and pastries are sent up to Alejandro's Cafe at 5:30 AM via the dumbwaiter. Cafe requisition form signed by FOH morning staff.
Pizza — Three Revenue Channels
One baker, one fire, three ways to sell. The baker never leaves the oven station.
Channel 1: Panaderia Outdoor Casual
- No waitstaff — customer orders at counter, picks toppings
- Baker fires in wood oven, number system, self-service collection
- Outdoor casual seating, 40-60 covers
- Lower price point, high volume, zero FOH cost
Channel 2: Alejandro's Cafe Upstairs
- Ordered through cafe menu by cafe waitstaff
- Made at wood fired oven by panaderia baker
- Up dumbwaiter to cafe, plated with garnish
- Full service, higher price point
- Cafe bears its own FOH cost — panaderia just makes the pizza
Channel 3: Circuit Distribution
- Par-baked pizza bases vacuum sealed
- Baked in deck oven (not wood fired — volume product)
- Out on circuit truck to satellites and commercial accounts
- Wholesale pricing, high margin on own-made bases
Toppings: Prepped by kitchen and butcher spokes. Own-farm meat, own-grown produce at internal transfer price. ~80% gross margin on pizza with own toppings.
Outdoor Casual Dining
- 40-60 covers simultaneously in hub courtyard
- No table service, no FOH, no waitstaff cost
- Order at counter, number system, self-service collection
- Activates the hub courtyard — food forest view, butcher counter visible through glass, wood smoke, baker working
- Pizza, wood fired bread, pies available for eat-in or takeaway
This is the hub's evening activation. The courtyard comes alive with wood smoke and the smell of bread. No overheads on service staff — the food sells itself from the counter.
Full Product Range
Traditional Bicol Breads (Deck Oven — Daily Volume)
| Product | Notes |
|---|---|
| Pan de sal | Anchor product, ready by 5am daily |
| Pan de sal large | Larger format for families |
| Monay | Dense, slightly sweet |
| Putok | Crackle-top bread |
| Pandesal filled — cheese | Filled and sealed before bake |
| Pandesal filled — ube | Filled and sealed before bake |
| Pandesal filled — mongo | Filled and sealed before bake |
| Pandesal filled — corned beef | Filled and sealed before bake |
| Tinapay loaf | Sliced bread loaf |
| Ensaymada | Butter-rich, topped with cheese and sugar |
Artisan Range (Wood Fired — Feature Products)
| Product | Notes |
|---|---|
| Turkish bread | Wood fired, also bulk baked in deck oven for volume |
| Pane di casa | Italian-style loaf, wood fired |
| Sourdough | Phase 2 — baker skill dependent, trained in-house |
Aussie Meat Pies (Deck Oven)
| Product | Notes |
|---|---|
| Classic beef | Own-raised beef at internal transfer price |
| Beef & mushroom | Own-raised beef, own-grown mushroom where available |
| Chicken & veg | Own-raised poultry, own-grown vegetables |
| Pork & chilli | Own-raised pork |
| Goat caldereta | Own-raised goat, Filipino-style filling |
| Egg & bacon | Own eggs, own-cured bacon |
| Pie floater | Served in pea soup — cafe and courtyard |
| Family pie (6-serve) | Large format for takeaway |
Pie fillings prepped by kitchen and handed over to panaderia station. Baker assembles, bakes, and serves. SOP required for filling handover process.
Cafe Pastries (Deck Oven)
| Product | Notes |
|---|---|
| Banana bread | Own-grown bananas |
| Ube pandesal | Local ube, own recipe |
| Leche flan | Own eggs, own milk where available |
| Cheese danish | Pastry range |
| Puto | Steamed rice cake, traditional |
| Bibingka | Seasonal — Christmas period primarily |
| Croissant | Phase 2 — requires lamination skill, trained in-house |
Pizza (Wood Fired — Made to Order)
Made to order at wood fired oven. Toppings prepped by kitchen and butcher spokes. See Three Revenue Channels above for service model detail.
Gross Margins
Margins are exceptional because we control input costs: own-farm eggs, own-raised meat, own-grown produce at internal transfer price.
| Product Line | Gross Margin |
|---|---|
| Pan de sal and enriched breads | 78-85% |
| Artisan breads (wood fired) | 80-85% |
| Aussie meat pies | 71-73% |
| Cafe pastries | 75-86% |
| Pizza (own toppings) | ~80% |
Revenue target: P3.5-4.5M/year at ramp volumes. Payback on P450K setup in approximately 10-14 weeks at ramp.
Finance Links
Daily Logs: Download Farm Tracker (tab: 10-Panaderia)
| EOB Daily Report
Baker — Job Description
Full job description for the Panaderia Baker role. Permanent full-time position, 3:00 AM start, two-oven system (wood fired dome + commercial deck), pizza three-channel operation, full product range covering Traditional Bicol breads, Aussie meat pies, artisan wood fired range, cafe pastries, and made-to-order pizza. Includes detailed daily schedule, first-month training plan with Aido, and hiring criteria.
Job Descriptions — Panaderia & Cafe Staffing
Detailed role descriptions for bakery and integrated cafe positions. The original Baker JD above is the general role overview. The positions below are the detailed, split versions covering the full staffing structure.
| Position | Summary | Links |
|---|---|---|
| Head Baker | Head Baker for Panaderia. 4:00 AM start, production management, two-oven system, daily scheduling. Reports to Aileen & Aidan. | Open · ⬇ DOCX |
| Assistant Baker / Pizza Chef | Assistant Baker and Pizza Chef. 5:00 AM start, dome oven pizza operation, three-channel service. Reports to Head Baker. | Open · ⬇ DOCX |
| FOH Morning | Front of House morning shift at Alejandro's Cafe. 5:00 AM to 1:00 PM, opening service, bakery retail, delivery handover. | Open · ⬇ DOCX |
| FOH Afternoon | Front of House afternoon shift at Alejandro's Cafe. 11:00 AM to 7:00 PM, lunch rush, close of business, premises lockup. | Open · ⬇ DOCX |
Note: FOH roles are Alejandro's Cafe positions but are linked here because the cafe and panaderia are integrated — pizza goes up the dumbwaiter, baked goods are received by FOH at 5:30 AM.
Staffing
| Role | Type | Notes |
|---|---|---|
| Baker | 1 full-time | Sourced locally — pan de sal knowledge everywhere in Ragay |
| Assistant | 1 casual | Morning production support, clean-down |
Training Plan
- Baker already knows pan de sal and traditional Bicol breads — that is the hiring criteria
- Pie making and artisan bread: trained in-house, ~2 weeks alongside Aido before opening
- Aido in kitchen first month to set standard, then hand over
- Sourdough and croissant (phase 2) trained once baker has base skills locked in
Production Schedule
The bakery runs on a strict daily schedule. Consistency builds customer habit. Customers know when bread is ready.
| Time | Activity | Oven |
|---|---|---|
| 8:00 PM (prev evening) | Dough preparation, ingredient weighing, pie filling handover from kitchen | — |
| 3:00 AM | Dough schedule starts, deck oven pre-heat | Deck |
| 4:00 AM | Pan de sal into deck oven, first bake | Deck |
| 5:00 AM | Pan de sal ready, display opens, second bake (filled pandesal, monay, putok) | Deck |
| 5:30 AM | Pastries and pies into deck oven | Deck |
| 7:00 AM | All morning products displayed and available | — |
| 9:00 AM | Wood fired oven fire lit (if pizza/artisan day) | Wood fired |
| 11:00 AM | Wood oven at temperature, Turkish bread and pane di casa bake | Wood fired |
| 12:00 PM | Unsold morning bread removed from display (staff meal / breadcrumbs / livestock) | — |
| 1:00 PM | Clean down morning station, prep pizza toppings station | — |
| 4:00 PM | Pizza service opens — outdoor casual and cafe orders | Wood fired |
| 8:00 PM | Last pizza orders | Wood fired |
| 9:00 PM | Clean down, oven banked or allowed to cool | — |
SOPs — Standard Operating Procedures
Daily Fire Lighting (Wood Fired Oven)
- Fire lit at 9:00 AM on pizza/artisan days
- Small kindling to start, build to hardwood over 90 minutes
- Oven at baking temperature (~350-400C floor) by 11:00 AM
- Coals pushed to side, floor swept, bread goes in
- Maintain fire for pizza service from 4:00 PM
- Wood sourced from farm prunings and local supply — zero cost target
Dough Schedule (3:00 AM Start)
- All doughs mixed and proved evening before where possible
- Pan de sal dough shaped and into deck oven by 4:00 AM
- Standard recipes documented, measured (not guessed) — consistency is the brand
- Never rebake or sell stale bread
Pie Filling Prep Handover from Kitchen
- Kitchen prepares all pie fillings and delivers to panaderia station by 8:00 PM previous evening
- Fillings stored refrigerated overnight, labelled with date and type
- Baker assembles pies into pastry cases, bakes in deck oven
- Quality check: filling temperature, pastry seal, portion consistency
Toppings Handover to Panaderia Station (Pizza)
- Kitchen and butcher prep all pizza toppings by 3:00 PM daily
- Delivered to panaderia counter in labelled prep containers
- Baker/counter staff assembles to order, fires in wood oven
- Toppings include: own-raised meats (butcher spoke), own-grown vegetables (regen spoke), cheese (commercial supply)
General SOPs
- No deviation from schedule without approval
- Staff must arrive on time — 3:00 AM means 3:00 AM
- Temperature logs for both ovens
- FIFO for all ingredients
- Flour stored elevated, dry, rodent-proof
- Unsold bread after 12:00 PM: staff meal, breadcrumbs, or livestock feed — never waste
Ingredients & Supply
Bulk purchasing for cost control. Key advantage: own-farm inputs at internal transfer price drastically reduce COGS and drive the 78-85% margins.
| Ingredient | Source | Notes |
|---|---|---|
| Flour | Bulk purchase, Manila supplier | Monthly order, stored elevated and dry |
| Yeast | Bulk dry yeast | Stored cool and dry |
| Sugar | Local or bulk | Monitor price fluctuations |
| Eggs | Own poultry spoke | Internal transfer price |
| Butter/margarine | Commercial supply | Refrigerated storage |
| Coconut | Local farmers | Fresh grated or desiccated |
| Meat (pies, pizza) | Own livestock + butcher spoke | Internal transfer price — beef, pork, goat, chicken |
| Vegetables (pizza, pies) | Own regen gardening spoke | Internal transfer price |
| Ube | Local supply | For ube pandesal and fillings |
| Firewood | Farm prunings + local | Zero cost target from own farm timber management |
Inventory
Cross-Cutting: Integration with Other Spokes
- Poultry spoke: Eggs at internal transfer price
- Livestock spoke: Beef, pork, goat for pies and pizza at internal transfer price
- Butcher spoke: Meat prep, bacon curing, sausage for pizza toppings
- Regen Gardening spoke: Vegetables, herbs, bananas for pizza toppings and pastries
- Alejandro's Cafe: Pizza via dumbwaiter (channel 2), pastries for cafe display, bread basket service
- Deliveries spoke: Par-baked pizza bases and bread on circuit truck (channel 3)
- Market spoke: Fresh bread and pies available at market counter
- Nursery/Compost: Bread waste and wood ash to compost
- Feeds spoke: Stale bread to livestock feed
EOD Stock Count
End-of-day physical count for this spoke. Opening stock auto-loads from previous day's closing. Enter physical count — variance calculates automatically. Flagged items are highlighted.