Bread production in Peru has increased by 11.63% since the national consumption per capita increased to 35 kg in 2020. However, it still faces challenges such as low production process productivity derived from an evident lack of standardized procedures. For these purposes, productivity rates at a small bakery were assessed and determined to be 52.60%, which is lower than the industry average. Hence, a production system was developed to reduce defective products and unproductive production times by integrating the 5S, Systematic Layout Planning (SLP), and Work Study tools through the Plan-Do-Check-Act (PDCA) cycle to increase productivity. Upon validating this model in the Production area, the number of defective products and total travel time were reduced by 24% and 53.43%, respectively. Overall, the implementation of this model increased productivity by 35%.