Baking & Snack - May 2021 - 34

ANA & LA BREA BAKERY

La Brea Bakery has
invested in equipment
that handles the dough
gently to preserve
the artisan structure
developed in long
fermentation times.

Monitors keep
operators informed in
real time of product
quality. This data
provides tight control
over the process.

and take the bakery's production to the next level.
The bakery's Lean Operations Blueprint manages production flow and operations. This checklist of 132 items
rests on four pillars that drive process improvement: daily tracking for daily improvements, eliminate root cause
permanently, process standardization/mistake proofing and never-ending continuous improvement. With
the investment in the Sightline vision system, La Brea
Bakery has more data than ever to support its culture of
daily, small improvements.
Mr. Garcia said eliminating the root cause of errors
keeps the bakery staff from " putting out fires " (metaphorically, of course). In pursuit of that goal, the Van
Nuys team converted a storage area into a First-AttemptIn-Learning (FAIL) brainstorming room where line operators involved in reoccurring errors use lean manufacturing methodology to strategize how to improve.
" It's about learning from our failures, " Mr. Garcia explained. " In manufacturing there are so many opportunities to fail, and we don't learn and then it reoccurs. So
we really work on learning from our failures, and we do
a lot of analysis and breathing and taking a step back and
spend the time to make sure we do countermeasures or
one-point lessons and share our training. "

After every audit and project, the Van Nuys team debriefs to determine what was done well and what could
have been done better, and then shares that with the other
15 bakeries ANA runs in North America in the hopes
that the same mistakes aren't being repeated. With Kaizen
events, data collection and the FAIL room, the Van Nuys
team is always looking to standardize and improve.

Seeing a bright future
With La Brea Bakery's Van Nuys facility equipped to
handle more capacity and the end of the pandemic in
sight, ANA is nothing but optimistic. Channels that
experienced a slump are starting to bounce back.
Consumers have rediscovered not just a love of bread
but a passion for artisan bread. And the ANA customer
development and marketing teams have not been idle.
Innovation is leading the way at ANA as it focuses on
being customer-centric, building strategic long-term
partnerships, focusing on growth customers and its core
categories.
" Our teams have an opportunity because we've learned
from the past and adapted, and now we can provide solutions that will continue to meet consumers' needs, " Ms.
Prociv said. " We need to really work closely with our retail customers and our consumers. We listen to what their
needs are and provide them with the solutions that they're
looking for. "
With the support of its new owner, Lindsay Goldberg,
ANA will be even more empowered to meet its customers' needs.
" They have the same strategic thoughts we do to
grow our business and invest in it, which you see in Van
Nuys, " Ms. Prociv said. " Our future is exciting. We're going to be able to put resources against growth and maybe
even some new categories after we maximize our opportunities in the short term. "
With a focus on customers and innovating within its
core categories, ANA is building on La Brea Bakery's
successful pivot and efficiencies to leave 2020 behind but
not forgotten.

*

34 Baking & Snack May 2021 / www.bakingbusiness.com


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Baking & Snack - May 2021

Table of Contents for the Digital Edition of Baking & Snack - May 2021

Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
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