Niko Ambeliotis, head of production at Mediterra Bakehouse, explains how his family’s Pittsburgh, Pennsylvania bakery café chain and manufacturer grew 40% and reduced labor costs by using Cybake to take orders online and automate production scheduling, recipe management and costing.

Gail Lawler, director of Big River Bakery, explains how her social enterprise uses Cybake bakery software to reduce its workload, provide affordable bread for the local community and grow its wholesale and online sales.

Stephanie Blankenship, owner of Importico’s Bakery and Café, in Stuart, Florida, explains how her retail and wholesale bakery uses Cybake bakery management software to reduce its workload, increase its annual revenue and make life easier for its staff.

Paul Rawlinson, co-owner of Bakeri Baltzersen, talks about the benefits of using Cybake bakery management software and how it has helped him grow his business.

Matt Fountain, founder of Freedom Bakery in Glasgow, explains how his wholesale operation reduced errors, saved admin costs and grew its business by replacing spreadsheets with Cybake and by integrating with Xero for invoicing.

Richard Béres, managing director of Béres Pork Sandwich Shops, Sheffield, talks about his family’s 14-store business, how it uses Cybake to forecast demand, schedule production and control waste, and how its famous pork sandwiches are made.

Alison Wright, co-owner of Fitzbillies in Cambridge, England, talks about her artisan bakery and tearooms’ remarkable 103-year history, how it benefits from using Cybake software, and why its famous Chelsea buns are so popular.

Six commercial bakers explain why they rely on Cybake bakery management software, what they use it for, and why they recommend it to other bakeries.