In the context of a global energy transition, heating remains a highly energy consuming process. One very virtuous and low economic cost solution for cooking is direct solar concentration oven. In this article, in order to estimate the solar baking potential of a territory, a socio-technical solar bakery's workflow model and two socioeconomic indicators were developed. From real incoming solar energy as input, the model takes into account the solar oven properties and baker's time management in order to calculate bakery's bread productivity. Then, this model was applied and indicators computed for a small tropical island (Réunion, France). Results show that substantial solar bread production areas match the island population density, and that the level of solar bread production can be viable, though requiring an adaptation of the bakery sector's organization to the solar production variability.