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), who will share how he implemented bakery management software into his day-to-day operations and what it has meant for his business.
Together, we’ll explore:
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.
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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
Wai Chu, Education and Events Manager Wai joined the Bread Bakers Guild of America as the Education and Events Manager in March 2025, bringing over 25 years of experience in the food industry. Most recently, he worked at Hot Bread Kitchen, where he oversaw the expansion of their Culinary Workforce Development Training programs.
In 2001, Wai launched El Eden Chocolates, a chocolate shop in Manhattan’s East Village specializing in artisanal truffles and confections. In 2009, he co-authored The Dumpling: A Seasonal Guide, featuring over 130 traditional dumpling recipes from around the world. His passion for education led him to teach cooking and baking at the Institute of Culinary Education and at New York University’s Department of Nutrition and Food Studies.
Craft • Culture • Careers • Community
