Work With Me

Baker’s Hands Consulting offers hands on consulting for artisan bakeries focused on bread, viennoiserie, and production systems that support quality and consistency.

Ways to Work Together

  • Project based consulting

  • Ongoing monthly consulting (retainers)

Each engagement begins with a short intake process and a discovery call to define scope and next steps.

Contact Me
Close-up of two croissants on a wooden surface with a blurred background.

Build a Stronger Bakery From the Inside Out

  • Strategy Intensive

    Fermentation & Production Audit

    A deep dive into your systems, scheduling, formulas, and workflow.

    - Formula Review

    -Production flow mapping

    -Waste & Efficiency analysis

    -Written action plan

    Starting at $750

    Apply to Work Together
  • On Site Intensive

    On-Site Systems Reset

    Hands on production alignment and team calibration inside your bakery.

    - 1-3 day onsite visit

    -Live dough & fermentation troubleshooting

    -Team training

    -SOP implementation

    Starting at $2,500

    Book a Discovery Call
  • Ongoing Retainer

    Ongoing Bakery Advisory

    For bakeries ready for long term operational clarity and leadership support.

    -Weekly checkins

    -Formula refinement

    -Production forecasting

    -Growth planning

    Custom retainers starting at $1,500/month

    Apply for Advisory

FAQs

 

  • I work primarily with artisan bakeries producing viennoiserie and naturally leavened breads. Most clients are small to midsized operations looking to stabilize production, improve fermentation systems, or prepare for growth.

    If you’re scaling from one location to multiple storefronts, transitioning into wholesales, or struggling with consistency, that’s where I am most useful.

  • Both.

    Many fermentation and production systems can be diagnosed remotely through formula review, scheduling analysis, and structured video calls.

    For deeper resets or team calibration, on site intensives are available.

  • Most engagements begin with a structured audit of formulas, scheduling, and workflow. From there, we either:

    • Complete a focused intensive

    • Implement a systems reset on site

    • Move into ongoing advisory support

    Every bakery’s needs are different, so scope is customized.

  • Strategy intensives begin at $750

    Onsite work typically begins at $2,500

    Ongoing advisory retainers begin at $1,500/month

    After an initial discovery call, you’ll receive a clear proposal outlining scope and investment.

  • Yes. Single session consulting is available for specific challenges such as:

    • Hydration or fermentation issues

    • Production scheduling bottlenecks

    • Formula scaling

    • Waste reduction

    These are ideal for targeted problem solving.

  • Yes!

    Team calibration an education are often part of on site work. My focus is not only on improving systems, but ensuring your team understands the “why” behind the changes.

  • Yes, especially with:

    • Formula development

    • Production forecasting

    • Equipment workflow planning

    • Menu development

    • Fermentation systems and organization

    Bringing clarity before opening prevents expensive corrections later.

  • My background is in production; not theory.

    As an Executive Baker leading multi-location growth, I specialize in the operational realities of sourdough breads and viennoiseries.

    This work is grounded in experience with dough, fermentation, and daily production.

  • Begin with the intake form on the website. After reviewing your submission, we’ll schedule a discovery call to determine fit and scope.

Apply to Work Together