Bakery Numbers You Should Know + Get to Know the Bread Bakers Guild of America

January 20 / 5:00 - 6:00pm ET

You don’t need to be an accountant to run a profitable bakery—but you do need to know which numbers matter.  

In this 20-minute learning session led by Scott France, President of Macrina Bakery and Treasurer of the Guild’s Board of Directors, we’ll look at a small set of key metrics every bakery should be tracking, and how they connect to real operational decisions—from production and staffing to pricing and growth.  

Ideal for small– to medium–sized bakery owners and operators, this session is designed for those building systems or refining what’s already in place. You’ll leave with practical takeaways—and a glimpse into the kind of baker-led education the Guild offers.  

After the session, stick around for a brief introduction to the Bread Bakers Guild of America with Executive Director Karen Bornarth and Education & Events Manager Wai Chu. You’ll learn about member benefits and how our education, events, and community support bakers at every stage of their journey. We’ll close with time for questions and conversation.  

Speaker: Scott France

Scott is the President and Co-owner of Macrina Bakery in Seattle.  Macrina delivers fresh breads and pastries to hundreds of customers in the Puget Sound region 364 days a year. They also have five cafes (soon to be six!) all of which help to further their mission: To enrich our communities through the joy of artisan baking. Leslie Mackie, their founder, was a Guild board member from 2010 to 2016 and Scott is happy to continue this legacy of service.  Prior to Macrina, Scott was CFO at Pagliacci Pizza, their sister company. Outside of work, Scott spends most of his time with his wife Renée and their teenage children, Maddy and Ryan.  They love hiking, biking, playing soccer, traveling, watching movies and eating great bread!

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