Kaizen and the Art of Bakery Systems
October 17, 2023
7:00PM to 9:00PM EDT
Commercial bakery production is, at any scale, a type of manufacturing. Can we improve our systems by looking at the practices of other types of manufacturers? In this unique session, we will be joined by retired Toyota engineer Lance Lewis, and two bakery operators (from She Wolf Bakery and Brimfield Bread Oven) who have had the opportunity to work with Lance and apply the Japanese principles of kaizen to their own operations.
Lance has worked with bakeries before, including Hot Bread Kitchen, where he redesigned packing systems to better fill rates and create efficiencies, and improved kitchen layout. With She Wolf and Brimfield, Lance and the teams are working on:
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Making the best use of space
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Reducing waste
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Designing SOPs and production guides
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Involving workers in a problem-solving and designing solutions.
Join us to learn how their work is going, and how you can adopt these ideas in your own operation.
Lance Lewis retired as Senior Manager from Toyota Motor North- America after 27 years of service. Lance’s last assignment was in TSSC (Toyota Production Systems Support Center) a subsidiary of Toyota NA to promote and teach
Toyota Production System (TPS) in North America. Since joining TSSC in 2014, Lance has advised and promoted TPS at 7 Non-Profit and 4 General Industry organizations.
Some of Lance’s projects included:
- Food production companies such as bakeries,
- Manufacturing organizations: Paper Mills, metal forging and m/c companies,
- Chemical Industry Organizations
- Health Care organizations such as human blood processing, mothers’ milk bank for premature infants,
- Parks and Recreation organizations such as NYC Central Park, Cincinnati Symphony Orchestra
- Service organizations providing Legal help to people in poverty.
Previously, Lance was a Senior Manager in Toyota Motor Engineering & Manufacturing, North America (TEMA) - Purchasing, Supplier Support & Development, responsible for strengthening Production Systems of North American suppliers. Lance joined Toyota Purchasing in 1990 at the Georgetown, KY facility. Since that time, he has held various management positions in Technical Support, Supplier Production Preparation and Supplier Development.
Prior to joining Toyota, Lance held Engineering Management positions in Grede Foundries Inc. and Eaton Corporation. Lance holds master’s degrees in engineering and business.
Baguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style
- Understand the differences in preferments and what role they play
- Discuss various fermentation & fabrication methods and their advantages & disadvantages
- Common quality issues with baguettes and how to avoid them
Baguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style
- Understand the differences in preferments and what role they play
- Discuss various fermentation & fabrication methods and their advantages & disadvantages
- Common quality issues with baguettes and how to avoid them
aguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style
- Understand the differences in preferments and what role they play
- Discuss various fermentation & fabrication methods and their advantages & disadvantages
- Common quality issues with baguettes and how to avoid them
Baguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style
- Understand the differences in preferments and what role they play
- Discuss various fermentation & fabrication methods and their advantages & disadvantages
- Common quality issues with baguettes and how to avoid them
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