The sector of white biotechnology is gaining attention due to the vast potential microbial production hosts offer for a plethora of products like pharmaceuticals, cosmetics, biodegradable surfactants, et cetera. Many of these industrially developed processes are making use of yeasts. Saccharomyces cerevisiae, also known as baker’s yeast, is one such microbial production host. This yeast has been used for 1000s of years in the art of making bread and wine and thus it was one of the first hosts considered at the dawn of metabolic engineering. Saccharomyces cerevisiae has been well characterized over the last decades, moulding it into a plug-and-play workhorse for metabolic engineering with the aim on viable industrial fermentations. However, there still exists a gap between the optimization of this microbial producer engineered in the lab and the final application of this yeast in industry. Generally, a lack of robustness originating from host instability is perceived at a point where economic feasibility is in jeopardy. We believe this gap can be decreased by implementing host parameters alongside well-known process parameters as titer, yield and productivity. These host parameters are based on the behaviour of the modified microorganism and could lead to a standardization of fermentation processes. This research is focused on stability studies of engineered baker’s yeast strains over time, indicating potential pitfalls prior to fermentation set-ups. To the best of our knowledge, these host parameters and the stability effects have not been examined previously, though they are of vital importance to turn yeast into a modern production host for chemically complex molecules.