Home baker turned pro baker and bakery owner here.

I started keeping a google drive doc with all recipes I used. I tried to use the spreadsheet with columns but it became overwhelming so I just have it typed in a word doc.

I have a small instruction section and then the recipe amounts in grams printed them all out and organized them into categories by product. -everyday sourdoughs -daily special sourdoughs -bagels -cinny rolls -muffins -cookies -scones -gluten-free items -glazes/butter creams

I have each recipe in a plastic sheet protector, and store those in labeled manila folders.

These folders are stored in a little rack in the kitchen close to the FOH, so cashiers can access them if a customer has a question about ingredients.

We only have one oven, and I verbally and hands on train employees on what containers to use for recipes etc, so I don’t find that type of information necessary on the instruction part. That’s got basic mixing instructions, detailed if it’s a complicated recipe like croissants or macarons, and time and baking temps (recommended, but a guideline based on how full the oven is). Give me a sec and I’ll put a pic up of our recipes.

recipe from our bakery