Who is this bakery consulting service for?

It is for cafes, venues, hospitality groups and food operators that need practical bakery production advice before or during implementation.

Can MyBaking help before equipment is purchased?

Yes. That is often the best time to get help because poor equipment fit can lock a venue into workflow, labour and quality problems.

Does this replace a head baker?

No. The role is to help the owner, chef, head baker or operations team make better production decisions and build a system the team can operate.

Can this support wholesale or catering work?

Yes. MyBaking can review production rhythm, product range, packaging, dispatch pressure, account expectations and margin controls.

What is the first step?

Start with a Strategy Session if the question is narrow. Use Production Support or Wholesale Transformation when the floor needs hands-on implementation.

Bakery consulting for cafes, venues and food operators.

Practical help for operators who need the bread programme, equipment, production rhythm and team handover to work in the real world.

Quick Answer

MyBaking helps cafes, venues and food operators turn bakery ideas into workable production systems.
The work focuses on workflow, equipment fit, product range, labour reality, costing pressure and handover discipline.
This is operator-led consulting from Anthony Parisi, Bap, built from 25 plus years inside commercial and artisan baking.

Where this work helps

Cafes adding a bread, focaccia, sandwich or baked goods programme.
Venues that need bakery production to support breakfast, catering, banquets or events.
Food operators moving from small batch production into more consistent volume.
Hospitality teams choosing mixers, ovens, proofing, refrigeration or dispatch pathways.
Owners who need straight advice before spending heavily on equipment or labour.

What gets checked before money gets wasted

Product range: Clarifies what should be made in-house, what should be bought in and what product range can be supported by the actual team.
Production workflow: Maps mixing, fermentation, proofing, baking, cooling, packing and service timing so the floor is not run by guesswork.
Equipment fit: Checks whether the oven, mixer, refrigeration, bench space and dispatch setup match the product and volume target.
Cost and labour pressure: Looks at the practical cost drivers that make good products fail commercially, including labour minutes, yield loss, waste and service complexity.
Team handover: Turns the plan into usable operating notes, checks and routines so the system can hold after the consultant leaves.

Start at the right depth

Strategy Session: $500 + GST. A focused one hour call for a specific issue, equipment decision, workflow question or bakery programme direction.
Production Support: $1,497 + GST. A hands-on support block for operators who need practical help on the floor, not theory from a slide deck.
Wholesale Transformation: $14,997 + GST. A deeper overhaul for teams that need production rhythm, consistency, equipment calibration and support through change.

Useful next reads

Bakery equipment guidance: Use this when the decision depends on ovens, mixers, proofing, refrigeration or supplier pathways.
Wholesale transition guide: Use this when the business is moving from retail rhythm into account-driven production.
Recipe costing guide: Use this when margin pressure, waste, yield and account servicing need a clearer commercial model.
Contact MyBaking: Use this to talk through the floor, the programme and the next practical move.

Frequently Asked

Who is this bakery consulting service for?: It is for cafes, venues, hospitality groups and food operators that need practical bakery production advice before or during implementation.
Can MyBaking help before equipment is purchased?: Yes. That is often the best time to get help because poor equipment fit can lock a venue into workflow, labour and quality problems.
Does this replace a head baker?: No. The role is to help the owner, chef, head baker or operations team make better production decisions and build a system the team can operate.
Can this support wholesale or catering work?: Yes. MyBaking can review production rhythm, product range, packaging, dispatch pressure, account expectations and margin controls.
What is the first step?: Start with a Strategy Session if the question is narrow. Use Production Support or Wholesale Transformation when the floor needs hands-on implementation.

Talk through the floor

Contact MyBaking to discuss the product range, equipment, workflow and next practical move.