The best software system to manage your bakery business

Cybake® is a bakery management software system used by retail and wholesale bakers to control their operations, cut admin, improve efficiency and increase sales.

With a large user base and unrivaled customer support, Cybake manages everything from orders to invoicing, recipes, production, shop management, waste control, deliveries and more.

Easy-to-use Cybake gives you and your colleagues a single, clear and consistent view of your data that is easily understood across your business as well as in-depth reporting and analysis.

ERP-class Cybake comes as a core package with additional modules, so you only ever pay for what you need. The system is cloud-based, so there’s no extra computer hardware costs, and comes via monthly subscription.

Cybake is a mobile solution, so you can use it wherever you are and whenever you need and integrates easily with your accounts, e-commerce, EDI, POS, labeling and weighing software and hardware.

Cybake was founded by managing director Jane Tyler in 1998. We have served bakeries (and other makers of short shelf-life food products) with our specialist ERP solutions for over 25 years. All of our software is developed in-house.

Whatever the size or scope of your bakery, you can be confident that we will understand your business and will be able to meet its needs. We offer a hassle-free set-up, smooth migration from your old system, and reliable and friendly support.

Cybake ISB

Cybake ISB is a unique retail production planning and management system used by bakery retailers, supermarkets and convenience stores to improve availability, increase sales and cut waste for in-store bakeries and fresh food counters.

Freshness and availability are key market differentiators. Enterprise retailers that get their production planning right sell fresher, better quality products at the times their customers want them.

Food production sections that use Cybake ISB’s multi-wave production plans generally increase like-for-like sales by around 3-4% and cut in-store food production waste by at least 10%.