From Bakery to Production Line: My Journey of Business Upgrade​

Running a family-owned bakery in Seattle, I used to be plagued by insufficient production capacity and inconsistent quality. With three bakers working in shifts, our daily output was only 120 loaves. Large orders often caught us off guard, and hand-made breads frequently had varying textures due to various factors. Once, when delivering to a community café, I had to compensate half a month’s profit because of quality issues.

A turning point came at the Chicago Food Processing Exhibition, where the demonstration of youdo machine’s bread production line caught my attention. The dough was cut precisely, the humidity in the fermentation chamber was stable, the baked breads were of excellent quality, and it could handle 16 different recipes.

Back in Seattle, I googled “youdo machine bread production line”. On the official website’s customer cases, a New York bakery increased its daily output to 800 loaves within three months after introducing the equipment, which really tempted me. After contacting the customer service, the technical team brought a prototype to my store within a week. The bread made with my sourdough recipe even won high praise from my head baker.

Now, the production line has been running for half a year. It can finish a full day’s output from the past in just two hours, and the weight error of each loaf is no more than 5 grams. Last month, we easily handled a school order for 1,000 whole wheat toast. The raw material waste rate has dropped from 12% to 1.8%.

I’ve come to realize that true craftsmanship isn’t about clinging to manual work, but about using the right tools to stably deliver good flavors. This machine has given me the confidence to turn my small shop into a brand.​