Currently, the bakery sector has been growing exponentially, which is why most customers are more demanding and seek higher quality products. A large percentage of bakery companies in Peru are small or medium, most of which are induced to informality. Due to this, the processes have inefficiencies in there that decrease directly to the final product, causing deficiencies of these. That is why this research is based on reducing defective products by applying the Lean Manufacturing philosophy. The tools that were applied are the 5s, improvement of order and cleanliness within the plant; followed by this, the MRP was applied to be able to manage the stock of materials and then the MPS, to be able to determine the quantity of products to be produced and at what time they should be produced. Finally, the TPM which is responsible for each operator to maintain the machines they use. This proposal was carried out through a pilot test to be able to develop each tool in a bakery MYPE. In this way, the result was obtained: The reduction of finished products from 10% to 5%, reduction of production costs.