Their seasonal orders. Every one ready.

Tami Isaacs Pearce started Karma Bread in 2013, baking for friends, and opened in Hampstead in 2015. Her customers call her the Challah Queen.

For Karma Bread, Rosh Hashanah and Yom Kippur are two of the busiest occasions of the year. Customers order traditional challah and honey cakes, babka and celebration centrepieces.

Taking orders is one part. The important part is the workflow that saved hours and hassle.

Every morning, a list.

Each day, a production list showed every product and every quantity to prepare. Every customer’s order came together in one place, with its own packing slip.

Around that, the rest ran itself:

• Cut-off times closed orders in time for production.
• Collection times spread pickups through the day.
• Confirmations and payments went out automatically.

From the first order to the last collection, the bakery could see what had been ordered, what was needed and what had to be ready.