The day's bread, baked to the right count and delivered on time.
Batches planned shop by shop, delivery rounds resequenced every morning, ingredients and unsold stock tracked to the gram. Linked to the tills in your shops.
PRE-GENERATED DEMO FOR THIS INDUSTRY
Maison MalestreExample
Maison MalestreBakehouse liveML
Batches3OvensDepartures3Traceability
Bakehouse stationMorning batchesFriday 4 September · morning shift · 4 am → 12 pmMark step done
Example mockup: the bakehouse station of Maison Malestre, a fictional bakery chain. Workshop tablet for the Bègles bakehouse at 6:52 am. The timeline of the day lays out the three morning batches — 300 Malestre baguettes in oven 1, 240 Tradition 400 g in oven 3, 90 one-kilo country loaves in oven 1, that is 630 pieces and 301 kg of dough — each broken into mixing, bulk proof, bake and cooling, with the quantity and the oven alongside. Below, the three round departures: 7:10 am van 1 to four shops, 9:40 am van 2 to three shops, 12:20 pm van 3 to two shops, for nine shops and 42 crates; van 1 is 73% loaded, eleven crates of fifteen.
BakehouseBègles · station 26:52 amBakehouse clock
Timeline of the dayWhole day: 3 batches · 630 pieces · 301 kg of dough
04:00MixingMixer 1 · 87 kg of dough · 20 min
04:20Bulk proofProving room 1 · 25 °C · 1 h 10
05:30BakeOven 1 · deck 250 °C · 20 min
05:50CoolingRack A · 30 min · on the dock
06:20MixingMixer 2 · 110 kg of dough · 22 min
06:42Bulk proofProving room 2 · 24 °C · 1 h 38
08:20BakeOven 3 · deck 250 °C · 24 min
08:44CoolingRack B · 31 min · dock 2
09:15MixingMixer 1 · 104 kg of dough · 18 min
09:33Bulk proofProving room 1 · 22 °C · 1 h 27
11:00BakeOven 1 · deck 230 °C · 40 min
11:40CoolingRack A · 20 min · dock 3
Malestre baguette300piecesOven 1 · deck 250 °COut at 5:50 am
Tradition 400 g240piecesOven 3 · deck 250 °CBulk proof · 1 h 28 left
Country loaf 1 kg90piecesOven 1 · deck 230 °CScheduled for 9:15 am
Round departures9 shops · 42 crates
Van 17:10 am4 shopsRight bank · 15 cratesLoading
Van 29:40 am3 shopsCity centre · 16 cratesDock 2 · to load
Van 312:20 pm2 shopsLeft bank · 11 cratesAfter batch 3
Loading van 173%
11 crates of 15 · leaves in 18 min
AgentBatch 2's bulk proof extended by 12 minutes: proving room 2 dropped to 24 °C overnight. Loading into the oven pushed to 8:20 am; van 2 still leaves at 9:40 am.
Every shop reports its sales; tomorrow's baking plan is proposed slot by slot, instead of relying on the manager's instinct.
2
Rounds resequenced every morning
The AI agent reorders the stops from the day's volumes and yesterday's delays, and warns the shop when the van will be late.
3
Ingredients and waste under control
Flour, butter and yeast are tracked in days of cover; short-dated batches surface before they are thrown away.
We do not turn up with a ready-made template. An architect first comes to watch how you actually work, picks up your vocabulary and maps your real process: the screens above are a starting point, not an answer.
