Built for Bread Bakeries
You're up at 3 AM mixing dough. By 6 AM, you've got three bulk fermentation bins going, a retail order for 40 loaves due at noon, a wholesale inquiry for 200 kg of sourdough weekly, and a phone call asking if you can do a custom spelt order for Saturday. Your flour supplier just texted that prices went up 8%. You're tracking everything in a notebook, a Google Sheet, and your head. By Tuesday, you've forgotten which customer paid and which one owes you $340. By Friday, you're pricing a last-minute order wrong because you can't remember if that batch of starter was 2% or 3% of the dough weight, and you're guessing at your ingredient costs. When your admin side stops being a problem, something shifts. You stop pricing orders by feel. You stop wondering if your sourdough is actually profitable or if you're just trading time for minimum wage. You stop losing track of who paid. You stop running out of rye flour on a Thursday because you didn't know you were low. Your staff knows exactly what to prep. Your tax return takes one export, not a weekend of panic.
Challenges Bread Bakeries Face
I'm pricing every loaf and batch differently because I don't actually know my costs
You know flour, water, salt, and starter go into the dough. But do you know the exact cost per loaf when you factor in a 24-hour cold proof, a 4-hour bulk fermentation, and your oven running at 450°F for 35 minutes? You're guessing. You price a retail sourdough at $8, a wholesale order at $5.50 per loaf, and a custom spelt at $9.50 — but you have no idea which one actually makes money. You might be working for $12 an hour on your wholesale account.
I'm managing 15 recipes and I can't remember which ingredients are in which formula
You've got a 78% hydration sourdough, an 85% hydration whole wheat, a rye blend, a ciabatta, and a focaccia. Each one has different fermentation times, different ingredient ratios, different yields. When a customer asks for a quote on 50 loaves of your spelt-rye blend, you're flipping through notebooks trying to remember the exact formula and how many loaves it yields. By the time you get back to them, they've ordered from someone else.
I'm running out of flour and butter on random days because I don't know what next week's orders actually need
You've got 12 kg of rye flour left. You've got three orders in your notebook for next week that probably use rye, but you're not sure — one might be just sourdough, one might be the rye-wheat blend. You don't want to overstock (you've got limited cold storage), but you also don't want to run out mid-bake on a Friday. So you order too much and waste money, or you order too little and disappoint a customer.
I'm spending Sunday nights repricing next week's orders because ingredient costs changed
Your flour supplier raised prices on Tuesday. Now every recipe that uses that flour is more expensive. You've got five orders quoted at the old price. Do you honor the old price? Raise it? You're sitting at your kitchen table with a calculator trying to remember which orders have been confirmed and which ones are still quotes. It takes two hours. You resent it. You want to bake, not do spreadsheet math.
I have no idea if I'm actually making money or just staying busy
You sold 240 loaves last month. You worked 120 hours. You paid yourself $400. You think you made money, but you're not sure how much went to flour, how much to starter maintenance, how much to gas. Tax season is coming and you've got a shoebox of receipts. You don't know your profit margin by product. You don't know which customers are worth keeping and which ones are eating your time for 3% margins.
I'm losing emails from wholesale customers and forgetting who said yes to what
You've got 8 wholesale customers. They email orders, text orders, call orders. One customer emailed a quote request three weeks ago. Did you send them a quote? Did they say yes? You're not sure. You've got a new staff member and they don't know which orders are confirmed for tomorrow. You're calling people on Thursday asking 'Did we agree on 30 loaves or 40?' It's embarrassing and it wastes time.
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How BakeOnyx Helps
Batch-Portion Costing
I'm pricing every loaf and batch differently because I don't actually know my costs
You enter your sourdough recipe once — 800g flour at $0.42/kg, 200g water, 80g starter, 16g salt. BakeOnyx calculates the exact cost per gram: $0.31/g. A 450g retail loaf costs $1.40 in ingredients. A wholesale order of 50 loaves at 480g each costs $74.40 total. When your flour supplier raises prices, you update the price once and every loaf automatically recalculates. You price confidently. You know your margin.
Recipe Management & Scaling
I'm managing 15 recipes and I can't remember which ingredients are in which formula
You save your 78% hydration sourdough, your rye blend, your ciabatta, your focaccia — each one with exact ingredient ratios, hydration percentages, fermentation times, and yield per batch. When someone calls asking for a quote on 50 loaves of spelt-rye, you pull up the recipe, scale it to 50 loaves, and see that you need 18.5 kg of flour and 2.5 hours of bulk fermentation. You give them a price and a delivery date in 60 seconds. You don't forget formulas. You don't lose recipes.
Inventory Alerts & Demand Forecasting
I'm running out of flour and butter on random days because I don't know what next week's orders actually need
You enter your confirmed orders for next week. BakeOnyx looks at each order, checks which recipes are attached, and tells you exactly what you need: '12 kg rye flour, 8 kg bread flour, 2 kg whole wheat, 1.2 kg starter.' It also tells you when you're running low: 'You have 3 kg rye left. Next week's orders need 12 kg. Reorder by Wednesday.' You order the right amount. You never run out. You never overstock.
Ingredient Price Management
I'm spending Sunday nights repricing next week's orders because ingredient costs changed
Your flour supplier raises prices on Tuesday. You update the flour price in BakeOnyx. Every recipe that uses that flour automatically recalculates. Every quote that's still pending shows the new price. Every confirmed order shows the old price (so you honor it). You spend 90 seconds updating, not two hours repricing. You get your Sunday night back.
Profit Reports by Product & Customer
I have no idea if I'm actually making money or just staying busy
You run a simple report: profit by product. You see that your sourdough makes $3.20 per loaf, your rye blend makes $2.80, your ciabatta makes $2.15. You see that wholesale orders average 8% margin, retail orders average 35%. You see that one customer has ordered 200 loaves at a 4% margin — you're losing money on them. You see that another customer orders 40 loaves monthly at 40% margin — they're worth keeping. You make decisions based on data, not guessing. Tax season is one export.
Order Pipeline & Customer Communication
I'm losing emails from wholesale customers and forgetting who said yes to what
Every wholesale inquiry goes into BakeOnyx. You send a quote. The customer sees it, confirms, or counters. You see the status in your dashboard: Inquiry → Quote Sent → Confirmed → Production → Delivered → Invoiced → Paid. Your staff sees today's bake list and knows exactly which orders are locked in. You don't lose emails. You don't call customers asking 'Did we agree on this?' Everyone knows what's happening.
Key Features
Recipe Costing Down to the Gram
You enter your sourdough formula once — flour, water, starter, salt, exact amounts. BakeOnyx calculates the cost per gram. You scale it to any size — 450g loaf, 600g loaf, 50-loaf batch — and instantly see the ingredient cost. Change the price of flour, and every linked recipe updates. You never guess at costs again. You price with confidence.
Fermentation-Aware Scaling
Scaling a bread recipe isn't just math — it's hydration percentages, fermentation times, and oven capacity. You scale your 24-loaf overnight cold-proof recipe to 60 loaves and BakeOnyx shows you the adjusted ingredient amounts, the total dough weight, and reminds you that you'll need two proofing boxes. Your staff gets a job sheet with scaled quantities so they don't have to do math at 4 AM.
Inventory Alerts Before You Run Out
You have 8 kg of rye flour. Thursday's orders need 14 kg. BakeOnyx tells you to reorder by Wednesday. You get alerts for every ingredient that's below your threshold. You stop running out of things mid-bake. You stop emergency calls to your supplier at 6 AM.
Wholesale Order Pipeline
Your wholesale customers email inquiries. You send a quote from your phone while you're shaping loaves. They confirm. The order appears on your production schedule. Your staff sees it. It's invoiced automatically when delivered. No lost emails. No 'Did we agree on this?' calls. No confusion about what's confirmed.
Staff Visibility Without Calling You
Your staff clocks in and sees today's bake list: '60 sourdough loaves, 40 rye loaves, 20 ciabatta.' They know what to prep, how much dough to mix, what fermentation schedule to follow. They don't call you asking what to do. You're not managing people by text message.
Profit by Product & Customer
You see which products actually make money. Your sourdough yields 38% margin. Your rye blend yields 22%. Your wholesale account yields 6%. You see which customers are worth keeping and which ones are eating your time for pennies. You make pricing decisions based on data.
“Monday morning you check the dashboard and see the week's confirmed orders: 240 loaves across six wholesale customers, 80 loaves for retail. You see exactly what you need to buy: 35 kg bread flour, 8 kg rye, 2 kg starter. Wednesday you get an alert that you're low on rye — you reorder. Thursday a new customer emails asking for a quote on 50 loaves of spelt-rye weekly. You pull up the recipe, scale it, and reply with a price and delivery schedule in 90 seconds. Friday you run a quick report and see that this month's sourdough yielded 40% margin and your biggest wholesale account yielded 7% — you decide to raise prices on the wholesale account next month. You invoice five customers in two clicks. By Saturday morning, you've collected three payments. You're not doing spreadsheet math. You're baking.”
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