Many (I suspect most) brewers no longer use a secondary. There's more yeast in the primary, so fermentation can complete sooner if you don't transfer to a secondary.
Historically, beer was transferred for two reasons:
1. so the yeast would not rot (autolysis) and contaminate the beer. Supposedly, contemporary strains of yeast are less susceptible to autolysis so the beer can be safely left on the yeast (depending on who you ask) for 8 to 12 weeks.
2. to allow the beer to clear faster. Most brewers report their beer clears just as rapidly if left in primary. I let my beer sit in primary for a minimum of fourteen days AND until the specific gravity is unchanged over a three-day period plus seven days and is somewhere in the neighborhood of the expected final gravity.
I ferment at or a couple of dergrees (F) below the lower limit of the published temperature range for the yeast strain until the gravity stabilizes (fermentation is finished). Then I raise the temperature to the top of the published temperature range. Others recommend raising the temperature when the gravity is 75% of the way between the starting gravity and the predicted final gravity. Whenever you decide to raise the temperature, I suspect it's a good idea to give the beer a total of AT LEAST 14 days in the primary. Even if final gravity has been reached in four or five days, the yeast still metabolizes undesirable products produced early in fermentation.
After my 14-day minimum, I chill the beer (still in primary) to 35 - 40F to force the yeast to go dormant and settle out. At that point I keg, carbonate, and age - then immediately sample freely to observe the maturation process. Yeah, right. I start drinking it early. Since you're bottling, you would transfer to a bottling bucket, prime, and bottle. Then, you let it carbonate for another fourteen days, refrigerate and age. I don't see a way to get bottled beer ready to drink in less than 28 days. But, that's assuming you do it my way.
If you want your beer ready faster, I recommend you leave the beer in the primary and abandon the secondary; cold crash to clear the beer, and store your bottled beer at 75F or above to accelerate carbonation. I don't doubt there are brewers drinking their beer at two weeks, but I don't know how to do it.