Alice Greenwood
Master baker · Greenwood's Artisan Bakery, York
“I used to stick a paper list to the prover door. By 7 a.m. it was covered in dough. Now my night baker just taps his PIN and I can see the prove log from bed. Sorted.”
Checklist · Bakeries
Daily checklist for bakeries — bakehouse and shop signed with a PIN
From the first bake to shop close, organise your bakery's recurring tasks paperless: bakehouse opening, baking batches, sourdough, temperature control, display set-up and cleaning. Every record is dated and signed with a PIN from any tablet or phone.
No app to install Free plan, forever Signed, dated records
2,937
Bread & bakery production businesses in the UK
IBISWorld · UK, 2024
£5.74bn
Value of the UK bakery market
Federation of Bakers · UK bread market
~3%
Of UK bread baked by high-street craft bakers
Federation of Bakers · industry facts
+16 tasks
Recurring per day across bakehouse and shop
Average across neighbourhood bakeries
Sample list
The tasks a bakehouse and its shop repeat every day
From firing up the oven to wiping down the counter, here's how a typical day flows.
Bakehouse opening
04:00–06:00- 1 Fire up the deck / rack oven and check gas pressure 15 min
- 2 Take bulk-fermented dough out of the proving / retarder chamber 10 min
- 3 Log proving chamber temperature and humidity 2 min
- 4 Log dough freezer temperature (≤ -18°C) 2 min
- 5 Shape and load first sourdough and bloomer batches 20 min
Baking and restock
06:00–08:00- 1 Load first bread batch and set timers 5 min
- 2 Check and refresh sourdough starter 5 min
- 3 Bake croissants and morning pastries 5 min
- 4 Restock bakehouse ingredients for next mix (flour, water, yeast) 10 min
Shop and counter
07:00–09:00- 1 Set up bread display with allergen signs (gluten, nuts) 15 min
- 2 Fill pastry cabinet and label items clearly 10 min
- 3 Count till float and log opening cash 5 min
- 4 First restock from bakehouse – bread, rolls, pastries 10 min
- 5 Check refrigerated display case temperature 2 min
Bakehouse cleaning
11:00–13:00- 1 Strip and deep clean spiral mixer 20 min
- 2 Scrape and wipe down oven decks, stones and doors 15 min
- 3 Sanitise work benches, proving baskets and utensils 10 min
- 4 Sweep and mop bakehouse floor 15 min
Closing
16:00–18:00- 1 Turn off ovens and confirm gas/electric isolation 5 min
- 2 Clear counter display and wrap surplus bread correctly 15 min
- 3 Log waste – pastries, unsold bread – with reason 5 min
- 4 Record closing temperatures (display case, retarder, dough freezer) 5 min
- 5 Reconcile till and prepare cash drop 10 min
- 6 Sign off the whole day with PIN 2 min
The change
From flour-dusted notebooks to a clear digital checklist
Keep your bakehouse and counter routines in one place, signed off with a PIN — no more lost paper.
Without Timlup
-
Greasy paper lists
Checklists stuck to the flour-dusted wall, illegible by midday and often lost behind a sack of flour.
-
Guesswork at handover
The counter team never knows what's been restocked, cleaned or taken out of the oven — it's all shouted across the bakehouse.
-
No proof of tasks
When something goes wrong — a missed clean or a dough temperature slip — there's no signed record, just a shrug.
With Timlup
-
Digital checklists, PIN-signed
Every task completed and signed off by a named team member, stored safely in the cloud — nothing wiped or lost.
-
Live bakehouse-to-counter link
The shop team sees completed restock and cleaning tasks the moment they're signed, so handover is calm and informed.
-
A clear daily log
A full, tamper-proof record of everything that happened — from the first batch at 4 a.m. to the final cash reconciliation at closing.
For the bakehouse
This simple on their phone or bakehouse tablet
No training, no installs. The baker enters with a PIN, sees only their shift tasks and signs at close. You control everything from your panel.
La Espiga Bakery · Bakehouse
Bakehouse opening
due 06:30- Fire up and preheat the oven
- Take the dough out of the proving chamber
- Log proving chamber and dough freezer temperatures
- Shape and bake the first batches
- Set up the bread and pastry display
Tick all 5 tasks to sign and close
Features
Checklists that work as hard as your bakery
Everything you need to run a tight bakehouse and counter, without extra complexity.
Guided opening & closing
Step-by-step checklists that walk your team through the first fire-up and the final sign-off — nothing missed before the 4 a.m. rush.
Temperature & food safety logs
Log proving chamber, dough freezer (≤ -18°C) and display case temps as you go. Helps you document, in an orderly way, what you choose to record for food safety.
PIN-signed tasks
Every team member signs off tasks with a personal PIN — no shared passwords, no scrawled initials on a wet sheet. A clear audit trail stays with each shift.
Recurring by design
Set daily, weekly or custom intervals for dough mixing, deep cleaning, starter refresh. The list populates itself, so nothing slips through the cracks.
Area templates
Separate templates for the bakehouse and the shop floor. The mixer job doesn't land on the till, and the display restock doesn't interrupt the oven.
Bakery-proof devices
Works on the flour-dusted tablet in the bakehouse, your phone out back, or the counter Chromebook. No fancy new kit needed — just a browser.
In the bakehouse
A day in the life of a bakery, in pictures
From bakehouse to counter: every task signed from the tablet.
How it works
Three simple steps to a tidier bakery
You set it up, the team ticks it off, you see the whole day.
1
1. Build your bakehouse and shop lists
Pick the tasks your bakery repeats every day — opening, baking, cleaning, closing. Duplicate a template or start from scratch. No training needed.
2
2. The team completes them with a PIN
As each job is done, a baker or counter assistant taps, ticks, and signs off with their own PIN. No login, no email, no distraction from the dough.
3
3. Review the day from home
Any time, pull up the day's signed-off checklist on your phone. See what was done, when, and by whom — without driving back to the bakehouse.
What they say
Straight from the bakers who use it
Real words from people who start their ovens before dawn.
Megan Price
Counter assistant · The Flour Station, Brighton
“Opening the shop is so much calmer. I tick off the display set-up, allergen labels, and till float — all on the tablet we already have. No shouting back to the bakehouse to ask if the croissants are up.”
James Okonkwo
Manager · Crust & Crumb Bakery, Bristol
“Before Timlup, tracing who cleaned the spiral mixer was impossible. Now every job is signed with a PIN. The FSA visit went smoothly because we could show our log, not a pile of crumpled paper.”
Alice Greenwood
Master baker · Greenwood's Artisan Bakery, York
“I used to stick a paper list to the prover door. By 7 a.m. it was covered in dough. Now my night baker just taps his PIN and I can see the prove log from bed. Sorted.”
Megan Price
Counter assistant · The Flour Station, Brighton
“Opening the shop is so much calmer. I tick off the display set-up, allergen labels, and till float — all on the tablet we already have. No shouting back to the bakehouse to ask if the croissants are up.”
James Okonkwo
Manager · Crust & Crumb Bakery, Bristol
“Before Timlup, tracing who cleaned the spiral mixer was impossible. Now every job is signed with a PIN. The FSA visit went smoothly because we could show our log, not a pile of crumpled paper.”
Alice Greenwood
Master baker · Greenwood's Artisan Bakery, York
“I used to stick a paper list to the prover door. By 7 a.m. it was covered in dough. Now my night baker just taps his PIN and I can see the prove log from bed. Sorted.”
Megan Price
Counter assistant · The Flour Station, Brighton
“Opening the shop is so much calmer. I tick off the display set-up, allergen labels, and till float — all on the tablet we already have. No shouting back to the bakehouse to ask if the croissants are up.”
James Okonkwo
Manager · Crust & Crumb Bakery, Bristol
“Before Timlup, tracing who cleaned the spiral mixer was impossible. Now every job is signed with a PIN. The FSA visit went smoothly because we could show our log, not a pile of crumpled paper.”
FAQ
Common questions from bakers and bakehouses
No jargon, just honest answers.
Which temperatures should a bakery log with Timlup?
Typically the proving/retarder chamber temperature (and humidity, if your probe captures it), the dough freezer (must stay ≤ -18°C) and any refrigerated display case on the counter. You set the thresholds, and the checklist prompts the reading.
Can it help with traceability and allergens — gluten, nuts, sesame?
Yes, you can add a task to confirm allergen labels are in place and that today's bake sheet matches the ingredients on display. It helps you document those checks, but it doesn't replace your own allergen management plan.
Our bakehouse still uses an old Android tablet covered in flour. Will it work?
Almost certainly. Timlup runs in a browser, so if the tablet opens a website, it works. Even a dusty screen is fine — the checklist is large and tappable, designed for hands that have been in dough.
Does Timlup make us HACCP-compliant or inspection-ready?
No software can do that. Timlup helps you document, in an orderly way, what you choose to record — temperatures, cleaning, opening checks. It's a practical record-keeping tool. Your HACCP plan, hazard analysis and critical limits are still your own responsibility. Some bakeries find it handy when an FSA officer asks to see their daily logs, but Timlup does not certify or replace your plan.
We refresh our sourdough starter twice a day. Can Timlup handle that?
Absolutely. Set a recurring task for 'Starter refresh' at 6 a.m. and 2 p.m., with a timed reminder if you like. The baker signs it with their PIN. It won't feed your starter for you, but it will make sure no one forgets.
We open at 4 a.m. and the first baker arrives alone. Will the checklist be ready?
Yes. The opening list is always there, no matter the hour. The baker taps through the warm-up tasks, logs the prove and freezer temps, and signs off with their PIN. The manager can see it was done even if they're still in bed.
What if someone signs off a cleaning task by mistake?
Accidents happen. The baker can tap the tick again to un-sign it, and a note appears in the change log. If they've already closed the list, a supervisor can edit the record, but the original entry and edit are both visible, so there's a full audit trail.
How long does it take to get up and running?
You can build your first opening and closing lists in about 20 minutes. Most bakeries have a full set of bakehouse and counter templates running within a day or two, just by ticking them off in real life and tweaking as they go.
Editor
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
Go deeper
Your bakery's checklists, area by area
Every area of the bakery has its own routine and controls. These are the specific guides we are publishing.
Opening
→
Ovens and first bake, set up counter and display, cold storage and till, step by step.
Bakehouse
→
Production: sourdough starter, fermentation, shaping, baking with steam and cooling.
Cleaning
→
Daily, weekly and monthly clean-and-disinfect: mixer, prover, ovens, displays and shop.
Temperature control
→
Cream, fillings and frozen: display, fridges, freezer and blast chill, HACCP log.
Checklists for other sectors
Same approach, copy adapted to each business.