Customer story · UK · Artisan bakery
Mor Bakery
How a multi-site artisan bakery replaced spreadsheet production planning with RocketOS — managing multi-day prep, standing orders from stores and central distribution, while cutting bakery waste by 31%.
“Our sourdough process spans two days. Before RocketOS, tracking what was in ferment, what was ready to bake and what needed starting today was all in the head of one person. Now the whole team can see it — and we’ve cut waste by a third.”
31%
Reduction in bakery waste
£19k
Annual saving on ingredients
5
Sites served from central production
2-day
Prep planning horizon
18 hrs
Admin hours saved per week
45 min
Daily order window (was 3 hrs)
The challenge
Artisan processes, industrial-scale complexity.
Mor Bakery started as a single shop in Cardiff selling sourdough and Welsh cakes. Within four years they had expanded to five sites across South Wales and Bristol, with a dedicated central production kitchen supplying all locations.
The problem was coordination. Every morning, the production manager spent two to three hours on WhatsApp and phone calls gathering orders from each site — “How many sourdough loaves do you need? Any change on pastries?” Orders were scribbled on paper, often changed at the last minute, and there was no visibility into what had actually been produced versus what had been ordered.
Waste was the silent killer. Mor suspected they were overproducing, but they had no data. End-of-day waste at retail sites was guessed rather than measured. In the production kitchen, failed batches and trimming waste weren’t recorded at all. The founders knew they needed a system — but most of the ERP tools they looked at were designed for restaurant kitchens, not artisan bakeries with multi-day prep cycles.
The solution
From sourdough starter to shop counter — one platform.
Mor went live across all 5 sites and the central kitchen in under 6 weeks. Here’s how each part of RocketOS transformed their operation.
Central production scheduling
Mor Bakery produces all bread, pastries and prepared items from a single production kitchen in South Wales. RocketOS manages the full production schedule — from sourdough starters that need 48 hours of lead time to same-day pastry runs. Each production batch is logged against forecast demand, with yields tracked automatically.
Multi-day prep and fermentation tracking
Artisan baking doesn’t follow a next-day cycle. Mor’s sourdough process spans two days, and some fermented doughs need three. RocketOS tracks each stage of multi-day prep — from mixing to bulk ferment to shaping to baking — so the production manager always knows what’s in progress, what’s ready and what needs starting today for Thursday’s orders.
Rocket Store — standing orders from sites
Each of Mor’s 5 retail sites places a daily standing order through Rocket Store, the internal ordering portal. Site managers can adjust quantities up until the 4pm cut-off, but the baseline order is pre-set based on historical sales patterns. This replaced a chaotic system of WhatsApp messages and phone calls that consumed 3 hours of the production manager’s morning.
Distribution planning and transfer tracking
Once production is complete, RocketOS generates the distribution manifest — what goes to which site, packed against each site’s order. Drivers confirm delivery on their phone; sites confirm receipt. Any short shipments are flagged immediately. Stock levels at each site update automatically on confirmed transfer.
Waste tracking — production to counter
Waste is recorded at two points: at production (over-runs, failed batches, trimming waste) and at retail (end-of-day unsold product). By tracking waste at both stages, Mor identified that 60% of their total waste was happening at retail — not in the kitchen. They adjusted standing order quantities downward for two sites and cut total bakery waste by 31% in six months.
Rocket Store spotlight
Standing orders that run themselves.
Each site has a baseline standing order pre-configured in Rocket Store based on sales history. Site managers can adjust up or down before the 4pm cut-off, but the default order means the production kitchen always has a starting point — no chasing, no missed messages.
On an average day, only one or two of Mor’s five sites adjust their order. The result: the production manager now starts her day reviewing a confirmed production sheet at 5am, not scrambling to build one.
Rocket Store · Tomorrow’s Orders
Cut-off: 4pm todayProduction total: 98 sourdough loaves, 148 pastries — confirmed for 5am start.
Implementation timeline
From onboarding to waste reduction in 12 months.
Month 1
Onboarding: recipe import (58 products), supplier setup, Rocket Store configured for all 5 sites.
Month 2
Central production scheduling live. Multi-day prep tracking for sourdough and fermented dough items.
Month 3
Rocket Store ordering active — all 5 sites placing daily standing orders digitally. WhatsApp ordering retired.
Month 4
Distribution manifest and transfer tracking live. Short shipment alerts activated.
Month 6
First waste analysis: retail waste identified as 60% of total. Standing orders adjusted at 2 sites.
Month 12
Bakery waste down 31%. £19k saved on ingredients. Production manager recovered 18 hours per week of admin.
“We went from running production off a whiteboard and WhatsApp to having a system that knows what every site needs, what’s in ferment, and what’s ready to go out the door. Our team trusts the numbers now — and we’ve saved nearly twenty thousand pounds on ingredients alone.”
Rhys Morgan, Head Baker & Co-founder · Mor Bakery