Digitise the kitchen opening, whipped cream and crème pâtissière rotation, display case temperatures and closing; each task is signed with a PIN, recording the date and time in an unalterable history.
No app to install Free plan forever Signed and dated records
€12.7B
Annual turnover of the bakery, pastry and confectionery sector in Spain
Bakery and pastry market analysis 2026
1-4 °C
Mandatory storage temperature for cream-filled products
Spanish technical-sanitary regulations (RD 2419/1978)
14
Allergens requiring mandatory declaration in the EU
Regulation (EU) 1169/2011
2 a day
Minimum daily temperature readings for cold rooms
RD 168/1985 · refrigerated storage
This is what a typical day looks like with Timlup. Tasks are recurring and adapt to each shift; times and durations are indicative.
Abandon the sheets stained with cream and sugar. Timlup turns every task into a PIN-signed record, with full traceability for you and your team.
Papers stained with cream and sugar
The sheets on the kitchen worktop get dirty and the records become illegible or get lost.
Whipped cream without time or expiry
The cream is whipped, but it's not noted when or when it expires; the team works blindly with the risk of serving out-of-date product.
Owner unaware if the display case is cleaned
No confirmation of critical tasks such as cleaning the display case or recording the cold room temperature.
Everything signed with PIN
Every step is recorded with the employee's identity, exact date and time: cleaning, rotation, temperatures.
Display case, cold room and freezer temperatures on time
The system requires cold readings to be recorded at the indicated time, with an alert traffic light if not met.
Remote supervision
From wherever you are, you see the green traffic light for your pastry shop or receive alerts if anything is pending.
Your team completes the tasks from the kitchen tablet, without downloading anything. Just check, verify and sign with your personal PIN.
Pastry shop · Kitchen and shop
Timlup is not a POS nor does it manage cake orders. It takes care of one single thing: ensuring your team completes and signs the operational task lists with all the traceability the trade demands.
Step-by-step sequences with mandatory parameters: temperatures, cream labelling, display case cleaning. Nothing is forgotten.
Every cold reading is signed with a PIN and becomes solid documentary backup. You choose what to record.
Each employee signs their tasks with a 4-digit code. It records who did what and at what time.
You schedule the cream rotation, expiry date check or the monthly deep clean of the oven and it repeats automatically.
You assign different lists to the kitchen, the shop or the display case. If you have several pastry shops, you manage them all from the same account.
It's used from the browser. You put a shortcut on the kitchen tablet or the shop mobile and that's it.
It doesn't get in the way: it's a task list that your team has open on the tablet while working the cream, filling cakes or replenishing the display case.
From day one, your team checks the tasks and you see the traffic light remotely. Without training anyone, without installing anything.
In 10 minutes you set up your checklist for opening, cream rotation, temperatures and closing. If you have several shops, just duplicate the template.
Each employee uses their personal PIN to mark tasks as completed. The system records who, what and when.
Green if everything is done, amber if there are tasks about to expire, red if something fails. You receive alerts without having to call.
These are not lab opinions. They are pastry shop owners who used to live with notebooks stained with sugar and now have the peace of mind of digital records.
Eleanor W.
Pastry shop owner in London
“Since we started using Timlup, the rotation of whipped cream and crème pâtissière is under control. Before, it was chaos with stained papers. Now I sign each task and know everything is recorded. At the last health inspection, being able to show the history was a relief.”
Alistair K.
Head pastry chef in Edinburgh
“What I value most is that the team doesn't skip taking the display case temperature. The list forces them to mark it and the traffic light alerts me if they don't. Plus, without installing anything on the mobile, which is a bonus for people who don't want apps.”
Imogen P.
Owner of three pastry shops in Leeds
“With three sites, remote control has saved my sanity. In the morning I look at the green traffic light for each shop and I know the display case is fine, the allergens are displayed and the day's cream is labelled. The Free Plan allowed me to try it without risk and I'm never going back to paper.”
Eleanor W.
Pastry shop owner in London
“Since we started using Timlup, the rotation of whipped cream and crème pâtissière is under control. Before, it was chaos with stained papers. Now I sign each task and know everything is recorded. At the last health inspection, being able to show the history was a relief.”
Alistair K.
Head pastry chef in Edinburgh
“What I value most is that the team doesn't skip taking the display case temperature. The list forces them to mark it and the traffic light alerts me if they don't. Plus, without installing anything on the mobile, which is a bonus for people who don't want apps.”
Imogen P.
Owner of three pastry shops in Leeds
“With three sites, remote control has saved my sanity. In the morning I look at the green traffic light for each shop and I know the display case is fine, the allergens are displayed and the day's cream is labelled. The Free Plan allowed me to try it without risk and I'm never going back to paper.”
Eleanor W.
Pastry shop owner in London
“Since we started using Timlup, the rotation of whipped cream and crème pâtissière is under control. Before, it was chaos with stained papers. Now I sign each task and know everything is recorded. At the last health inspection, being able to show the history was a relief.”
Alistair K.
Head pastry chef in Edinburgh
“What I value most is that the team doesn't skip taking the display case temperature. The list forces them to mark it and the traffic light alerts me if they don't. Plus, without installing anything on the mobile, which is a bonus for people who don't want apps.”
Imogen P.
Owner of three pastry shops in Leeds
“With three sites, remote control has saved my sanity. In the morning I look at the green traffic light for each shop and I know the display case is fine, the allergens are displayed and the day's cream is labelled. The Free Plan allowed me to try it without risk and I'm never going back to paper.”
If you don't see your question here, write to us. There is no small print: Timlup has a Free plan forever and you can start today.
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.
These guides will soon be available as pre-loaded templates in Timlup. In the meantime, you can get inspired and customise them to your style.
Switching on the deck oven, setting up the display case, checking allergens, closing the till and alarm.
Preparation and FIFO rotation of crème pâtissière, whipped cream, sweet doughs, expiry date labelling.
Daily readings of display case (1-4 °C), positive cold room and freezer (-18 °C), plus the blast chiller.
Recurring verification of the 14-allergen signage and product labels in the shop and display case.
Replenishment, glass cleaning, removal of out-of-date product and presentation control.
Same approach, copy adapted to each business.