ServSafe is for foodservice/restaurant operations.
Is your bakery a production bakery for outside wholesale customers, private label, etc.
Most times is is the customer that will request a specific GFSI scheme, we are seeing however a number of smaller to mid-size food companies going it alone, as in picking a certification to get because let's face it, it's after-time to get certified.
Our inquires for consulting range from SQF to IFS to BRC and then FSSC 22000.
We spin off the BRC and FSSC 22000 to other consultants as we have found a niche with SQF.
But, ultimatety it is up to your operation type and products.