Abstract: This study was carried out in a Bread production floor of Z Bakery factory in Bangladesh. The basic target of this study was to reduce the lead time of the observed Bread production floor. The lean tools like Value Stream Map (VSM), Process Cycle Efficiency (PCE) and Pareto Analysis were used to reduce the lead time. Lead time is the summation of value added (VD) time and non value added (NVD) time. It was observed a number of causes that were responsible for long lead time. Pareto principles were used to find out, quantified and also to reduce the causes prior to short lead time. Takt time and PCE of the Bread production floor were also evaluated which are considered as the process capability factors. At present state, lead time PCE and Takt time were observed consecutively 32605 sec, 12.86% and 19.94 sec/Bread. Eventually, after the proper implementation of lean tools, at future state, the lead time, PCE and Takt time would be 18742 sec, 29.98% and 10.69 sec/Bread.