Built for Artisan Bakeries
Tuesday morning at 4 AM you're mixing your first batch of sourdough. By 6 AM you've got three fermentation chambers running different timelines, your apprentice is shaping ciabatta, and your phone buzzes with three wholesale orders asking for quotes on custom loaf quantities. You know your ingredient costs — you buy direct from three suppliers and track prices obsessively — but pricing a 450g heritage grain loaf against a 600g focaccia with olive oil drizzle? That math lives in your head, and your head is full of hydration ratios and bulk fermentation times. By 8 PM you've sent quotes from memory, and you're not sure if you undercut yourself on the focaccia again. When your admin side stops being a guessing game, your pricing stops being a gamble. You'll know the exact cost of every loaf — down to the gram of flour and the price you paid for it last week — in the time it takes to pull up your phone. You'll stop losing wholesale inquiries because you forgot to reply to an email thread. Your staff will know what to prep without calling you at 5 AM. And tax season will be one export, not a weekend of spreadsheet panic.
Challenges Artisan Bakeries Face
I'm pricing bread based on what I think it costs, not what it actually costs
You buy flour from three different suppliers. One week it's $52/25kg, the next it's $48.50. You've got a sourdough recipe that uses 2,400g of flour per batch, but you're not tracking whether the heritage grain batch costs more than the all-purpose batch. You quote $8 for a loaf and feel like you're guessing. At the end of the month, you realize you've been selling your 600g focaccia for $6.50 when the butter and olive oil alone cost $2.10.
I can't scale a recipe without doing the math three times
A restaurant calls asking for 50 loaves of your multigrain for next Thursday. Your recipe is built for 12 loaves. You grab a calculator, scale the flour, then realize you need to adjust the water because hydration matters, then you're not sure if your mixer can handle a 30kg batch. You end up calling them back with a price that might be wrong, or you don't call them back at all.
I'm running out of ingredients mid-week because I don't know what I've actually got
Wednesday afternoon you realize you're down to 15kg of rye flour and Thursday's orders need 25kg. You're calling suppliers begging for emergency delivery, paying premium prices, or you're pulling loaves from the oven and telling customers you're sold out. You know you should have reordered Monday, but you didn't check your inventory because you've got no system for it.
Wholesale inquiries disappear because I'm managing them in email and my phone notes
A café owner emails asking about pricing for 30 loaves a week. You reply with a quote. They go silent. Two weeks later they email again asking if you're still interested. You've lost the thread. You've got five other inquiries scattered across email, text, and a note on your apron pocket. You don't know which ones are actually going to convert to orders.
My staff doesn't know what to prep without asking me
Your baker arrives at 3 AM and calls you: 'Do we have the ciabatta order for the farmer's market today?' You're half asleep, you fumble through your phone, and you're not even sure if the order was confirmed or just an inquiry. Your apprentice starts prepping the wrong batch. Time gets wasted. The day gets chaotic before the ovens are even hot.
Tax season means a weekend of reconstructing what I sold and what I spent
It's January and your accountant needs to know your revenue and ingredient costs by category. You've got receipts scattered across three suppliers, invoices from customers in email, and notes about cash sales from the farmer's market. You spend Saturday night rebuilding your year in a spreadsheet. You're pretty sure you've missed some expenses.
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How BakeOnyx Helps
Batch Portion Costing
I'm pricing bread based on what I think it costs, not what it actually costs
You enter your sourdough recipe once — 2,400g bread flour, 600g water, 100g starter, 12g salt. You tell BakeOnyx what you paid for flour this week ($52 per 25kg). The system calculates your cost per gram: $0.00208 for flour, $0.0015 for water, $0.008 for salt and starter. A 500g loaf costs $1.24 in ingredients. You price it at $7. You know you're making $5.76 per loaf. When flour prices drop to $48.50, you update one number and every bread recipe recalculates automatically. No guessing. No math on the back of an envelope.
Recipe Scaling
I can't scale a recipe without doing the math three times
A restaurant emails asking for 50 loaves of multigrain for Thursday. You open BakeOnyx, find your 12-loaf recipe, type '50' into the scale field. Every ingredient adjusts proportionally — flour, water, salt, seeds. The system shows you the batch weight and asks if your mixer can handle it. You generate a PDF job sheet with scaled quantities and print it. Your baker has exact numbers, not your mental math. You reply to the restaurant with a price in 90 seconds.
Inventory Alerts
I'm running out of ingredients mid-week because I don't know what I've actually got
You log your flour inventory when you receive it: 25kg of rye arrives Monday, you enter '25kg rye' into the system. Wednesday you use 18kg for your scheduled bakes. BakeOnyx shows you've got 7kg left. Your Thursday orders need 12kg. The system sends you an alert: 'Reorder rye flour now. You need 12kg Thursday and have 7kg.' You place the order Wednesday morning instead of panicking Thursday afternoon. No more emergency supplier calls.
Order Pipeline
Wholesale inquiries disappear because I'm managing them in email and my phone notes
The café owner emails asking about 30 loaves a week. You log it in BakeOnyx as an inquiry. The system sends her an automated email acknowledging receipt. You calculate the cost, send a quote, and mark it 'Quoted.' When she replies confirming the order, you move it to 'Confirmed Order.' She gets automatic updates: 'Your order is confirmed for Thursday pickup.' You've got every inquiry, quote, and order in one place. Nothing falls through email cracks.
Staff Dashboard & Bake List
My staff doesn't know what to prep without asking me
Your baker arrives at 3 AM and opens the BakeOnyx app on the iPad in the prep station. She sees today's bake list: 24 loaves sourdough, 18 ciabatta, 12 multigrain, 6 heritage grain. The system shows which orders are for wholesale, which are for retail, which are for pickup today versus Friday. She knows exactly what to mix, what to shape, what timing to follow. She doesn't call you. You sleep until 5 AM.
Financial Reports
Tax season means a weekend of reconstructing what I sold and what I spent
It's January and your accountant needs your numbers. You open BakeOnyx and click 'Annual Sales Report.' It shows revenue by product category, ingredient costs by supplier, profit margins on every bread type. You click 'Export to CSV' and email it to your accountant. It takes five minutes. You've got every transaction from every channel — wholesale orders, retail, farmer's market cash sales, everything — in one place.
Key Features
Batch Portion Costing
You mix a batch of 2,400g sourdough. BakeOnyx divides that into 500g loaves and tells you the cost per loaf, down to the cent. When you're managing five different bread types with different hydration ratios and ingredient costs, you need to know which loaves are profitable and which ones you're undercutting. This feature does that math so you don't have to. Change the price of flour on Monday and every loaf costs recalculate by Wednesday.
Recipe Scaling
Your 12-loaf recipe becomes a 50-loaf recipe in one step. Hydration stays correct. Ingredient ratios stay correct. Your baker gets a PDF job sheet with exact weights, not percentages they have to convert in their head at 4 AM. This matters for artisan bakeries because a scaled recipe is the difference between a clean production day and a chaotic one.
Inventory Tracking & Alerts
You log flour, butter, salt, and seeds as they arrive. BakeOnyx tracks what you use per batch. When you're down to your last 7kg of rye and Thursday needs 12kg, the system alerts you Wednesday morning. For artisan bakeries managing 200+ kg of flour across multiple suppliers and fermentation schedules, this prevents the panic order and the premium shipping cost.
Order Pipeline Management
Every inquiry, quote, confirmed order, and invoice lives in one place. A wholesale customer's email doesn't disappear into your inbox. A farmer's market customer's cash sale gets logged. Your apprentice can see which orders are ready to pick up and which ones are still proofing. For bakeries juggling retail, wholesale, and farmers market channels, this is the difference between organized and chaotic.
Staff Dashboard & Bake List
Your baker arrives and sees today's production schedule on the iPad: what to mix, what to shape, what timing. No phone calls to you. No guessing. For artisan bakeries where fermentation timing is critical and your baker needs to know exactly what's on the schedule, this keeps the day running without your constant input.
AI Bake Buddy
Ask 'What do I need to prep for Thursday?' and the system tells you based on your actual confirmed orders, not a generic checklist. For artisan bakeries where every day's production depends on what's actually been ordered, this beats a generic to-do list.
“Monday morning I check the dashboard and see the week's orders: 50 loaves wholesale, 30 retail, 12 custom heritage grain. Tuesday I get an alert that rye flour is running low and reorder before it becomes a problem. Wednesday a café owner emails asking about pricing for 25 loaves a week — I log it as an inquiry, calculate the cost in 60 seconds, and send a quote. Friday I export the week's sales report, send invoices to wholesale customers, and know exactly how much profit I made on sourdough versus focaccia. Tax season won't be a surprise.”
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