The manufacturing of bakery items is truly one of the most sensitive production sectors primarily due to the nature of the product. Everyone wants their bread fresh. There are many trials and errors that go behind establishing a perfect system to address that demand and supply your product with aplomb; with the core purpose of providing your customers with high quality and fresh bread products, day in and day out.

Bake Parlor were the pioneers to crack the code of freshest bread deliveries in Pakistan. Formed in 1996, with the guiding philosophy of delivering fresh and finest breads to the customers of Karachi, along with the belief in customer centricity, from the very beginning, Bake Parlor committed to and delivered on supplying bread on the very day it was baked. That is when the 24-hour shelf placement policy of replacing and restocking the market with new batches in the 25th hour was adopted. Bake Parlor ensured that the customers only get the best and freshest of breads.

Through the 24-hour shelf placement policy and the meticulously planned logistics network of Bake Parlor's vast delivery teams, it is made sure to restock their loaves of bread in the 25th hour and replace any existing loaves from the previous day with the newer batch of bread. This is besides the fact that Bake Parlor breads and other baked products mention expiry dates no longer than 3 days. Naturally, the question arises as to what happens with the old stock and whether it is recycled or mixed and redistributed to other areas? The answer is a very clear no. The old reclaimed stock which has been replaced by the fresh bread is brought back to the factory where it is then processed further into animal feed. This is a more humane and environment friendly approach to ensure that stale bread has no chance of reappearing on bread shelves once they have been reclaimed by Bake Parlor. This policy also became a differentiator and a strong reason for the success of Bake Parlor, eventually leading to a gold standard followed by many other bread manufacturers in Pakistan.

Today, Bake Parlor is offering a product line of over 80 items and is a household name. Building on customer focused values all these years, Bake Parlor also believes in making continuous improvements to their products and processes through green initiatives. And being a responsible brand, Bake Parlor is involved in donation drives all year around, foreseeing the future, and adapting to the use of compostable and biodegradable material for the packaging of all its items; hence, reducing the carbon footprint as its contribution to safeguard the environment.

Along with the vision it has, Bake Parlor plans to expand its customer base to deliver the highest quality bread to customers around the globe. To do so, Bake Parlor has incorporated many world-standard best practices in its factories and enhanced its storage capacities to meet the exact needs and specifications of demand in real time.

Some of the ways that Bake Parlor delivers on their promise to supply the freshest bread are:

• Practicing Temperature Control:

Many bread makers and bread consumers believe the right thing to do for their bread is to store it in the refrigerators. The truth is, room temperature is the best way to store bread in the first 24 to 48 hours, which is backed by many studies. The best thing you can do for your bread is to keep it far away from the refrigerators and maintain the right temperature while keeping it away from direct sunlight. Bake Parlor knows this and ensures optimal temperature conditions at its bread manufacturing facilities.

• Air Circulation Balance:

Even though the reaction with the air and moisture can make the bread’s crumb catch mold, a freshly baked loaf needs enough air circulation to cool down uniformly with an even crust. When Bake Parlor’s bread comes out of the oven, it is provided with air circulation to facilitate the cooling process. This allows the steaming loaf that has just been pulled out of the oven to maintain a regular cuboid shape. And in turn this leads to consistency and uniform slices when the loaf goes over to the slicing machine. Bake Parlor’s general rule of thumb is to configure its air handling system in providing 20-25 air changes per hour.

• Beating Mold with Air Filter and Dehumidifier:

Besides the worry of staleness, bread storage comes with the danger of mold. The microscopic mold spores can make their way and float into the storage from anywhere they can and plant themselves on the bread. To overcome the said issue, Bake Parlor has invested in the installation of air filters to screen out the dust, mold, pollen, and bacteria and keep the bread fresh and healthy.

• Packaging The Bread Properly:

Bake Parlor makes a point of delivering the bread in the freshest state from the retailer to the end consumer. To do so, Bake Parlor emphasizes on its packaging. Each kind of bread and each of the bread products are packaged according to their specific needs and in a way that the freshness remains intact. Additionally, the packaging of Bake Parlor ensures protection from contaminants and ensures preservation of shelf life.

• Organizing According to The Shelf Life:

This measure has been specifically devised and is monitored for bread retailers keeping a variety of bread brands. One should always place the product that promotes and encourages the customer to buy close to its expiry in order to minimize inventory shrinkage. During the stocking of bread, retailers are expected to pay attention to the dates on the label as they may vary with the different products.

Bake Parlor prides itself on the freshness of its bread and promises to deliver on it. Generally, when it comes to bread distribution, it is known for being more of a supply than demand function. But with Bake Parlor, the key is to match the volume of demand and supply in real time. There is no compulsion on retailers to hold stock that has a high risk of remaining unsold. Order quantities are managed by the distribution department on a daily basis to ensure minimum wastage. There are optimized delivery routes that connect an order to its intended retailer, making the dispatch process efficient and streamlined.

Bake Parlor dispatches hundreds of thousands of bread loaves every single day to several thousand outlets all over the country. Given the short shelf life of fresh bread, they have mastered the art of thinking in terms of hours and minutes, instead of days and weeks. The combination of bulk quantities of same day baked goods, being transported over long distances while keeping in mind the multiple drop-off points on a given route is the recipe for Bake Parlor's success. It is an intense and gruelling process, but in the end, nothing else compares to serving the customer with the freshest and ever so comforting Bake Parlor bread!