LESSON 14: RECOVERY BAKING

Spoilage is inevitable, luckily there are creative ways to minimize losses. When it comes to In-Store Bakery, it is common to experience 7-9 percent spoilage. A percentage less than that indicates that not enough product is available or there is not enough variety. This can negatively affect sales. More than 7-9 percent spoilage suggests too much product is out – this will negatively affect margin.

Sampling is best for maximizing baked products in the In-Store Bakery and is most effective in increasing customer awareness of products.

Ideas for Recovery Baking/Production

Breads

• Croutons – Any style of bread will work. Cut into cubes and bake to dry. Seasonings can be added if desired.
• Crostini – French baguettes work best. Slice thin and toast.
• Bread Pudding/stuffing – Sweet or savory, Challah works well.
• Biscotti – Irish soda bread makes delicious biscotti.

Cakes

• Cake slices – Sliced whole cakes increases the margin.
• Cake balls – Mash up cake slices, dip in coating chocolate, and add a stick to make a cake pop.

Bulk Danish/Donuts/Morning Goods

• Morning goods on the run - Package unsold bulk Danish, donuts, and morning goods.
• Ice Cream sandwiches - Croissants and donuts are a fun twist on a favorite dessert.

Bulk Cookies

• Cookies-to-Go – Package unsold bulk cookies by the dozen or “baker’s dozen.” Packaging provides a few more days of shelf life vs. open bulk.
• Cake decorating – Top a Cookies ’n’ Cream cake with real cookies.
• Parfait – Use cookies to create a parfait layered with yogurt and fruit.

Don’t be afraid to get creative – you might discover a new customer favorite along the way.