The baker asks for the flour’s protein, the pizzaiolo wants to try a mix for long fermentation, the patisserie is waiting to hear about mince pie fillings for Christmas. Ugo finds spec sheets, dates and orders for you in WhatsApp.
Being a bakery sales rep means speaking the language of the bakehouse: protein, water absorption, W value, proving times. Ugo is an AI assistant on WhatsApp that helps you keep hold of everything else. Ask him for a flour spec sheet, a free slot for a trial with the principal’s technical baker or the Christmas bookings for bakery mixes, and he answers using your files, your diary and your email.
Your customers keep hours like nobody else. The baker has worked through the night and is free late morning, the pizzeria opens in the afternoon and has no time for you in the evening, the café only wants to talk about frozen croissants once the breakfast rush is over. Then there’s the season: hot cross bun mixes to sell in winter, Christmas lines to book while it’s still warm, bakery ingredient orders that close weeks in advance.
Ugo doesn’t know your recipes and won’t play technical baker in your place. He finds in seconds what’s already in your principals’ documents, keeps track of seasonal bookings and messages customers for you, always after your “Confirm”. You stay in the bakehouse with the customer, hands in the dough, and in the evening you don’t have to piece together from memory what bakers and pizzaioli asked you during the day.
Flour, yeast and bakery mixes are technical products. And every customer wants precise answers, on their own schedule.
The pizzaiolo wants the flour’s strength, the pastry chef the moisture and protein, the baker the allergens in the improver. The spec sheets are PDFs scattered across emails and folders, and you need them right when you’re at the counter.
A new flour sells when people try it. You need the technical baker, a day when the customer can pause production and the materials for the trial. Coordinating three diaries takes hours.
Bookings for mince pie fillings, Christmas cake mixes, cases and hot cross bun mixes close well in advance. If a customer slips off the list, you find out when it’s too late to deliver.
You catch the baker between 10 and noon, the pizzeria from 3 to 5, the café after 10. A badly planned day means closed doors or owners too busy to listen.
From the spec sheet to the Christmas bookings, here’s how he helps.
The pizzaiolo asks for the figures on the long-fermentation flour. Ugo finds the PDF in the principal’s Drive folder, sums up the numbers that matter and, if you like, sends them to the customer from your WhatsApp Business.
Skills used
Specs for the Tipo 00 Long Ferment flour from Pennine Mills?
From the spec sheet “Tipo 00 Long Ferment” (Pennine Mills folder): • W: 330-350 • P/L: 0.55 • Protein: 13.5% • Suited to direct doughs over 24 hours and biga Shall I send it to anyone?
Send it to Tony at Tony’s Pizza
Here’s what I’ll do: Message Tony (Tony’s Pizza) from your WhatsApp Business: “Hi Tony, here are the figures for the Tipo 00 Long Ferment: W 330-350, P/L 0.55, protein 13.5%. Great for doughs over 24 hours. Shall we talk it through on Thursday?” Confirm?
Ugo checks your diary, finds a free morning and creates the appointment for the trial. Then he drafts the email to the principal’s technical baker with the address, the product to try and what to bring.
Skills used
I need to run a trial of the multigrain mix at Hartley’s Bakery next week with Mark, the technical baker. Which mornings am I free?
Next week you’re free on Tuesday and Thursday mornings, from 8:00am to 12:30pm.
Thursday at 9, let Mark know
Here’s what I’ll do: • Create the appointment “Multigrain mix trial, Hartley’s Bakery” on Thursday 22 October from 9:00am to 11:30am • Email mark.tech@penninemills.co.uk: “Hi Mark, multigrain mix trial on Thursday at 9 at Hartley’s Bakery, 12 Market Street, Bolton. Please bring 25 kg of mix and the yeast for the trial. Thanks” Confirm?
Keep your Christmas bookings for bakery ingredients in an Excel file on OneDrive. Ugo adds a row after every call and tells you who’s missing, so you close the list before the principal’s deadline.
Skills used
🎤 Voice message (0:15)
Here’s what I’ll do: Add a row to the sheet “Christmas Bookings 2026”: White’s Patisserie, Stockport | Mince pie filling 12 kg | 8 tubs | delivery 10 November Confirm?
Yes. Who from last year hasn’t booked yet?
Compared with the 2025 sheet, still missing: • Gallagher’s Bakehouse, Wigan • Rowe’s Patisserie, Altrincham • The Central Café & Bakery, Bury
You only catch pizzerias before service. Ask Ugo for the ones in an area you haven’t covered yet: he gives you names, addresses, phone numbers and ratings, and works out a route to visit them in the afternoon.
Skills used
Pizzerias in Chorlton and Didsbury, I want to drop in tomorrow from 3pm
Here are the pizzerias I found: • Forno Rosso, Chorlton: 4.5 ★ • Slice & Crust, Barlow Moor Road: 4.3 ★ • Napoli Corner, Didsbury: 4.6 ★, contemporary Neapolitan • Pizzeria Valentina, Wilmslow Road: 4.2 ★ Starting with the first at 3pm, you can visit them all with about 25 minutes’ driving in total.
The ovens set the hours. Ugo adapts.
Scheduled task: Ugo sends you today’s calls and reminds you the principal closes hot cross bun bookings in ten days.
At the bakery, once the bake is out, the owner asks for the allergens in an improver: Ugo finds them in the spec sheet on Drive.
Before you drive off, a voice note: Ugo adds the patisserie’s mince pie filling booking to the Excel sheet.
The pizzeria round begins: Ugo gives you the quickest route between the four venues with current traffic.
A café wants a quote for frozen croissants: Ugo reads the principal’s price list and drafts the reply email.
Ugo creates the appointment for Thursday’s bakehouse trial and lets the technical baker know, after your “Confirm”.
In bakery, technical information is everything. Put it where Ugo can find it.
Gather the spec sheets for flour, yeast and bakery mixes in one folder per principal. Ugo reads the PDFs and Word files, sums up figures and allergens and works only in that folder.
One Excel file on OneDrive for Christmas and one for Easter, with customer, product, quantity and delivery date. Ugo adds rows, updates cells and compares with the previous year.
Many mills and bakery ingredient companies publish recipes and product ranges online. With Company websites Ugo learns them and answers quoting the page.
Bakers and pizzaioli reply on WhatsApp, not email. Connect your Business number: Ugo drafts the messages and sends them after you confirm.
The most useful Ugo features for this job, starting with the first one to turn on. You switch them on from the portal in a few minutes.
Follow their hours, not yours. Bakeries late morning, once production is done; pizzerias in the afternoon, before service; cafés after breakfast. Ugo helps you build the round: he finds free slots in your diary, searches for venues in an area with Maps and works out the route with traffic.
It depends on the principal, but usually well ahead: Christmas bookings are taken between late summer and autumn, Easter ones in the depths of winter. Ugo keeps the bookings sheet on OneDrive, adds a row after every call and tells you which of last year’s customers haven’t confirmed yet.
Ugo isn’t a cereal technologist and doesn’t give baking advice of his own. He can, however, find the spec sheet and usage guidance written by the principal, in documents on Drive or on the company website, and sum them up. Technical advice stays with you and the technical baker.
Yes, for the organisation. Sigep in Rimini, in January, is a major international show for gelato, pastry and bakery. Ugo helps you book meetings at the show in your diary, find the emails of the people you met on the stand and write the follow-ups in the days after.
Ugo’s servers and database are in Frankfurt, he only answers verified WhatsApp numbers and on Google Drive he works only in the folder you choose. Every action that sends or changes something, an email or a message to a customer, goes out only after your “Confirm”.
Associations, bodies and official sources for the sector: external websites, independent of Ugo.
Connect your spec sheets and bookings sheet: Ugo tells you who’s missing, you go and see them.
