There are numerous approaches to in-store baking optimization, depending on the concept of each bakery, its product needs and the baseline of its operations. The big expectations come from oven innovation.
The very concept of in-store baking is to efficiently provide customers with oven-fresh baked goods, with the ability to flexibly react to changing demands and even using the oven as a sales assistant. To optimize sales and minimize product waste, baking can be done – as needed – in an area accessible to customers and passers-by, for the all-enticing ‘sight-and-scent’ baking, in the words of Prof. Edgar Wenz.
