The objective of this research is to use the "Lean Manufacturing" methodology to increase productivity in the production area of a company in the bakery sector. For the analysis, one shift (morning shift) of the two daily production shifts was considered. The problem in the bakery is the lack of follow-up in each process performed by the baker. This results in a greater use of resources, generating higher costs for the company. It also limits the response to higher production demands. The current productivity of the company is 63.56%. The VSM was used to analyze the current state of the bakery, the different variables and main factors involved in bread production. Of the different tools of the Lean Manufacturing methodology, the SMED tool was chosen because it is one of the best working tools that help reduce the changeover time and configuration of a product or batch. In this case, will be applied to reduce the time of any process by more than 30%. The time of each process was calculated with the use of a stopwatch. After applying the methodology, a    new VSM and a production design model were designed, resulting in a productivity increase of 80.23%.