Cybake Helps Bakery Slash Admin Time and Move to Paperless Production

DENVER – Seattle-based Macrina Bakery is saving an estimated 40 hours of staff time a week after migrating to Cybake bakery management software and introducing paperless production.

Cybake has just released a video about the project on its YouTube channel, which is the latest of an ongoing series about its customer success stories in the United States.

Founded by Leslie Mackie in 1993, Macrina Bakery has grown from its first cafe in Seattle’s Belltown neighborhood to seven cafes, around 320 employees and more than 1,000 wholesale customers, supplying grocery stores, cafes, restaurants, hotels, hospitals and catering companies.

As the bakery grew, its existing bakery software struggled with the volume of transactions the business was handling. Macrina was also using a huge amount of paper across production and deliveries and had been trying for years to move its production sheets out of Excel.

After researching a wide range of bakery ERP software programs, Macrina began its transition to Cybake in 2025.

The bakery has now moved its production information onto tablets. Instead of printing production sheets several times a day and manually changing them on the production floor, staff can access the information they need digitally.

Production staff no longer need to page through recipe books to find the correct recipe and work out the required batch for a product. The appropriate batch information is displayed on their tablets according to the production required that day.

Macrina Bakery has also introduced Cybake’s driver delivery app. Its drivers previously started their rounds with multi-page printed route sheets containing stops, delivery instructions and time requirements. They can now access this information on cell phones, mark when they arrive, and take photographs of the completed delivery as proof of delivery.

Accessing data for reporting is also faster, publishing production information to the bakery floor is quicker, and setting up new customers involves less manual work. Macrina Bakery has also seen more of its wholesale customers sign up for Cybake’s online ordering portal.

Macrina Bakery president and co-owner Scott France says: “I don’t have a great estimate of how many hours per day we’re saving, but I think over all of the production and office departments, we’re probably saving 40 hours a week at this point, with the expectation that that will increase over time.”

Macrina is introducing Cybake in stages, with around 75% of the system being used as part of phases one and two and further options being considered for phase three.

Scott adds: “Cybake has been the one that has delivered on the promises made, and the implementation team and support since implementation have truly been second to none.

“I would absolutely recommend Cybake to all other bakers.”

Commenting on the project, Cybake CEO Ali Lyons says: “I am grateful to Scott France for his kind words about this successful migration and to all at Macrina Bakery for letting in our camera crew.

“We gave bakeries the choice to move to paperless production when we released Cybake’s lot tracking and traceability module last year. Originally developed for fast, FSMA-friendly audits, the new module also relays information around the shop floor on tablets. It’s brilliant to see this in action in our new video.”

Cybake has also published the full case study about Macrina Bakery’s migration.