Smart Cookie Newsletter - Issue #10

Smart Cookie Newsletter - Issue #10

My Takeaways from the 2025 Chicago Baking & Pastry Forum

A Sincere Thank You from Successful Bakery

As we mark the tenth issue of the Smart Cookie Newsletter, I want to extend heartfelt appreciation to all of you who have followed along—whether you’re a bakery owner, pastry manager, or anyone striving for operational excellence in our industry. It’s your engagement and feedback that keep these serious, business-focused topics relevant and impactful.

Every issue has tackled the real challenges and opportunities bakery business owners and operators face, and there are many more topics in the works. Thank you for investing your time, trust, and attention in this journey with me and everyone here at Successful Bakery.

Here’s to your continued success—and to many more insights and solutions ahead!

My Takeaways from the Chicago Baking & Pastry Forum: 7 Ways to Increase Your Bakery's Effectiveness

Watching these professionals work, I noticed none of them were frantically figuring out what to make each morning. They all use what I call "prep matrices"—detailed production maps that show exactly what gets made when and how components connect across multiple days.

In my consulting work, I've seen bakeries reduce daily production time by 35% just by implementing this system. Map out everything you make, identify what can be prepped 2-3 days ahead, and batch similar processes together. Your future self will thank you during the holiday rush.

My Takeaway #2: Document Everything That Matters

The difference between a bakery that depends on you and one that runs without you? Documentation. Every successful operation I observed had detailed SOPs for their signature items—complete with photos, timing, and quality standards.

The next important step is identifying who will follow up to ensure SOPs are followed. Successful Bakeries can’t have one without the other.

I tell my clients: if you can't leave for a week without worrying about quality, you don't have systems—you have dependencies. Start with your three bestselling items and document every critical step.

My Takeaway #3: Think in Components, Not Just Products

The smartest operators break complex items into reusable components. One pastry cream becomes the base for éclairs, fruit tarts, and cream-filled donuts. One cookie dough transforms into six different flavors.

This isn't about cutting corners—it's about intelligent efficiency. This helps bakeries increase their product variety while actually reducing their ingredient inventory through strategic component thinking.

My Takeaway #4: Schedule Your Brain Power Strategically

Here's what I've noticed about peak performance: the pros tackle their most demanding work between 5:00 and 9:00 AM, when focus is sharpest. They save routine tasks for later when energy naturally dips.

In my experience, this simple scheduling shift can improve both quality and speed. Match your most complex production to your team's strongest hours, and watch consistency improve.

My Takeaway #5: Design Recipes That Scale

Every recipe in a professional operation can scale cleanly—2x, 5x, 10x—without compromising quality. Most neighborhood bakeries I work with have recipes that fall apart at scale, limiting their growth potential.

Test your recipes at different volumes now, before you need them. Document any adjustments required for larger batches. This preparation is what separates bakeries that struggle during busy periods from those that thrive.

My Takeaway #6: Build Quality Into the Process, Not Hope For It at the End

Rather than crossing their fingers and hoping for consistency, successful operations build quality checkpoints throughout production. Specific dough texture after mixing. Exact proofing appearance. Precise baking color standards.

I've seen too many bakeries lose money on waste because they catch problems too late. Build quality checks into every stage, and train your team to recognize and correct issues before they become expensive mistakes.

My Takeaway #7: Cross-Train Like Your Business Depends On It

The most resilient bakeries ensure multiple people can handle each critical function. I watched operations where anyone could step into any role seamlessly—no panic, no bottlenecks, no "only Sarah knows how to make the macarons" situations.

Map your essential daily tasks and make sure at least two people can execute each one competently. This isn't just about coverage—it's about building a business that can grow beyond your personal capacity.

The Bottom Line

After working with established bakery operations for over two decades, I can tell you that the pattern is clear: businesses that systematize their operations thrive, while those that rely on individual heroics struggle to scale.

The Chicago Baking and Pastry Forum reinforced what I see in my most successful clients—they've moved beyond artisan craft into systematic excellence. They haven't lost their creativity or quality; they've just built reliable frameworks that free them to focus on growth rather than daily survival.

Pick one of these seven areas where your operation feels most chaotic. Implement the corresponding system this week. Measure the results. Then move to the next area. Small systematic changes create transformational business results.

Keep rising,

Jimmy MacMillan

Principal Chef, Consultant, Successful Bakery

P.S. If you found this helpful, forward it to another bakery owner who could benefit from it. Growing together makes us all stronger.