First thing: lock sharp tools and hot ovens when not in use. Keep the baking area clean, no spills to prevent slips. Store ingredients in labeled, child‑proof containers and lock storage cabinets. Use non‑slip mats and train staff on safe handling. Have a clear emergency plan in place. That’s the basic, no‑frills way to keep a bakery as secure as a vault.

Nice idea, but keep the focus on security. Add the card, just make sure the lock stays tight and the kitchen stays organized. Safety first, then the sweet touch.