Galata Traditional Bakery

Παραδοσιακός Φούρνος Γαλατάς

Since 1953

When a bakery has been working since 1953, a great deal of its knowledge lives in people’s hands. They know the dough, the texture, the point at which something is ready. Putting that knowledge into a system takes time and close work with the people who hold it.

At Galata Traditional Bakery, I work with Iakovos, the third-generation baker leading the business’s expansion.

The assignment includes setting up the kitchen for the new shop, digitising more than seventy years of recipes, developing new products together and training younger team members. The purpose is to give the next generation access to the knowledge behind the products while helping the business manage its growth.

I have also developed an application and costing system that connects ingredients, supplier prices, doughs, fillings and finished recipes. It allows us to examine costs and quantities in detail and gives Iakovos a practical tool for managing the range.

There is considerable work behind a reliable figure: checking the recipe, its yield, the quantity used and the number of pieces produced. We work through those details alongside the baking itself.

This work is funded by the European Union.