Since 1996, we had made Medovník originál with as much handwork as possible, using machines only to prepare the dough and make the creams. In the last 10 years alone, however, sales more than quadrupled – from 500,000 cakes in 2013 to more than 2 million in 2023. That's why we had to start thinking about automating the entire process.

The COVID-19 pandemic also sped up our decision and confirmed that we were on the right track. It showed us clearly how vulnerable our reliance on handwork made us. At the height of the pandemic, we employed 110 people – including 36 bakers and 54 pastry chefs – who could make 170,000 cakes a month. But this capacity was no longer enough to meet the demand for Medovník.

In April 2020, we therefore launched a project to automate production. The aim was to increase capacity and cut costs while preserving the quality of the honey layers, which is key for us. It soon became clear that this would be a marathon, not a sprint. Medovník dough is very particular and firm, and standard bakery lines can't handle it.

What followed was a period of trials, dead ends, enthusiasm alternating with disappointment, and countless trips abroad. But our eureka moment finally came, and we found exactly what we had been looking for. The line for the cake layers came all the way from Italy, and the powerful electric tunnel oven from Poland. All that remained was the necessary building work, and on 12 March 2023 we officially launched the new production.

After the first year of operation, we were pleased to see that the new technology had not only increased our capacity but, above all, raised the quality of Medovník another notch. The honey layers are now more delicate, making the cake moister. As early as February 2024, we passed the magic mark of 240,000 cakes a month – and we still have another 20% in reserve.

Of course, we didn't forget our bakers. The line now runs smoothly in three shifts, operated by 15 operators – all former bakers. Others found roles in different positions. Although we ultimately had to say goodbye to 10 bakers, the transformation of our production was a success – and, looking back, the right and inevitable step.