Putting Bakery Management Software to Work

October 6 / 5:00 - 6:00 pm ET 

What happens when you bring bakery management software into the kitchen? In this one-hour virtual panel, hear firsthand how bakeries are integrating technology to streamline production, simplify ordering, and improve business performance. 

Join Wai Chu, Education Manager of the Bread Bakers Guild of America, as he moderates a conversation with Luke Karl, U.S. Business Development Representative at Cybake. A former bakery operator himself, Luke brings a unique dual perspective on both the technical capabilities of bakery software and how it plays out in real-world bakery settings. 

He’ll be joined by Zach Martinucci of Rebel Bread (Denver, CO) and Sarah Williams of Seven Stars Bakery (Providence, RI), who will share how they implemented bakery management software into their day-to-day operations and what it has meant for their businesses. 

Together, we’ll explore: 

• Why a bakery might choose to adopt management software 

• What the implementation and onboarding process entails 

• How it can impact daily operations—from production planning to inventory and order management 

• The real-world benefits—and challenges—of adopting bakery software 

Whether you're actively exploring tools to streamline your bakery or simply curious about how software fits into the flow of a working bakehouse, this panel offers a practical, behind-the-scenes look at what it takes to bring bakery management software to life in a bakery. 

This session is presented in partnership with Cybake.

Luke Karl 

Head of USA Operations, Cybake 

Luke Karl left a career in data analytics to become a professional baker, starting off as an apprentice and working his way to the top, eventually becoming the general manager of Dinkel’s Bakery in Chicago. 

Luke lives in Denver, Colorado, and now uses his wide-ranging expertise to help other bakers get the most out of their businesses with Cybake bakery software. 

Zach Martinucci loves telling stories about food, over food, and even through food. 

He studied Culinary Anthropology at UCLA, where he spent months in Italy cooking, eating, learning, and talking about food, before completing a Professional Bread and Viennoiserie program at the San Francisco Baking Institute. 

Zach founded Rebel Bread in 2018 – a community bakery and bread school in Denver, CO that bakes artisan bread and pastries daily for local coffee shops, restaurants, farmers markets, and home delivery. 

Zach is passionate about entrepreneurship, education, and culinary traditions. He has presented at UCLA Undergraduate Research Week, TEDxMileHigh, The Small Business Institute Conference, Metropolitan State University Center for Entrepreneurship, and the Denver Metro Chamber of Commerce. 

Zach believes that food can (and should) tell the story of who we are. He is dedicated to inspiring our relationships with food—one community, conversation, and loaf of bread at a time. 

Social Media 

@rebelbreaddenver 

@zachmartinucci 

Sarah Williams 

President and Head Baker, Seven Stars Bakery 

Sarah has been a part of the RI baking community for over 20 years and joined the Seven Stars Team in 2006. Sarah is a graduate of Johnson & Wales University and started at Seven Stars Bakery bread mixing as an intern!   In her current role Sarah helps to guide, teach and oversee an outstanding team of talented Bakery Managers who carry on the traditions that she learned during her internship including; milling wholegrain flour in house, baking with intent, and creating some of the best artisan bread and pastry in the business.  Sarah helped spearhead implementation on the production side of Cybake at Seven Stars Bakery in 2022 and continues to expand the usage and functions of Cybake within the bakery.