Automation Built for the Craft Baker.
You built your bakery on quality. LeMatic's compact slicing and packaging systems protect that quality while freeing you to grow — without a factory-scale footprint.
200+ artisan bakeries trust LeMatic equipment
3 min
Average changeover between bread formats with our quick-release die system
The artisan baker's challenges. Solved.
Generic industrial equipment isn't built for craft bakeries. We are.
Protecting Your Craft
Automation shouldn't mean losing the character that defines your bread. Our systems are engineered to handle delicate, high-hydration doughs and irregular shapes that defeat one-size-fits-all industrial machines.
Right-Sized for Your Volume
You don't need a machine built for 50,000 loaves a day. Our compact systems start at 20 loaves per minute and integrate cleanly into bakeries under 5,000 sq ft — no structural renovation required.
Quick Changeovers
Artisan bakers work with many SKUs. Our die-change system lets you switch between sourdough, rye, baguette, and specialty formats in under three minutes without tools.
Consistent Results at Scale
Growing from 200 to 2,000 loaves a week is where manual slicing breaks down. We bridge that gap — preserving your quality standards while freeing your bakers to focus on what they do best.
The LeMatic Promise
“Automation that respects the baker's intention.”
Built for your scale.
LX-120 Compact
Our smallest slicer, purpose-built for craft bakeries. Handles high-hydration and irregular loaf profiles that industrial machines refuse.
Throughput
20–40 loaves/min
Formats
Sourdough, rye, specialty
BagLine Artisan
Compact bagger that pairs directly with the LX-120. Supports premium retail presentation with gentle product handling.
Throughput
Up to 40 bags/min
Formats
Twist-tie, clip, heat seal
ScoreMaster SM-100
Score your signature patterns at production speed. Brand every loaf before it hits the oven — consistently, every time.
Throughput
Up to 30 loaves/min
Formats
Custom die sets
What artisan bakers say.
“We went from hand-slicing 400 loaves a morning to running 1,800 through the LX-120 before 8am. My bakers haven't touched a bread knife in two years.”
Maria K.
Fieldstone Bread Co., Vermont
“I was worried automation would change the texture — it doesn't. The slices look hand-cut. Customers have no idea.”
James O.
Open Crumb Bakehouse, Portland OR
The only slicer designed from the ground up for craft bread.
Industrial slicers were built for Wonderbread — perfectly regular, low-hydration, identical loaves. The LX-120 was built for yours. Variable gate tension, adjustable lane guides, and tool-free die changes let you run sourdough in the morning and rye in the afternoon.
- Handles loaves up to 90% hydration
- 3-minute format changeover — no tools needed
- Footprint fits in any corner of your production space
- Stainless construction, NSF-certified, bakery-washdown rated
What artisan bakers ask us.
Will it handle my high-hydration sourdough?
Yes. The LX-120 uses a dual-pressure gate system specifically designed for soft, open-crumb loaves with up to 90% hydration.
How much space do I need?
Our most compact setup — slicer plus bagger — occupies less than 20 sq ft of floor space. We've installed in bakeries as small as 800 sq ft.
Can I try it before buying?
We offer a 30-day pilot program where we install the machine on-site, provide full training, and you pay nothing until you're satisfied.
What if my loaf shapes are non-standard?
Custom infeed guides and die sets are available for any loaf profile. We'll run sample loaves before delivery to confirm fit.