Built for Confectioneries & Sweet Shops
Tuesday morning at your sweet shop starts with a walk-in asking for 50 hand-dipped truffles by Friday. You quote a price off the top of your head. You're not sure if you just made $40 or lost $15 on that order. Meanwhile, your chocolate supplier raised prices last week, but you're still costing recipes on the old numbers. Your assistant is prepping fondant centers, but nobody knows if you're actually out of cocoa butter until someone reaches for it at 2 PM. By 5 PM, you're hand-writing invoices for three corporate gift orders, and your accountant will spend two hours next month trying to figure out which orders paid and which didn't. With BakeOnyx, your Tuesday looks different. You pull up your truffle recipe on your phone while the customer is still in the shop. You see that a hand-dipped dark chocolate ganache truffle costs you $0.68 in ingredients. You quote $2.50 per piece. They order 50. You hit "Create Order," it calculates the total, and they get an email confirmation with the delivery date. Your inventory system already flagged that Friday's orders need 3 kg of chocolate — you ordered on Sunday. Your assistant clocks in, sees today's prep list on the tablet, and knows exactly which centers to make. By Friday morning, you've already invoiced the order. The customer pays online. You export the week's sales for your accountant in one click.
Challenges Confectioneries & Sweet Shops Face
I price truffles and bonbons by guessing, and I know I'm leaving money on the table
You're hand-dipping 200 truffles a week. You know the chocolate costs something, the ganache costs something, but you're not tracking it. A customer asks for 30 champagne truffles with edible gold leaf — you quote $65. Later you realize you only charged $2.17 per truffle when your actual cost is $1.94 in ingredients alone, plus your time. You should have charged $3.50 at minimum. You've been doing this for three months.
When my suppliers raise prices, my recipes suddenly become unprofitable and I don't notice until month-end
Your cocoa butter supplier increased prices 12% last month. You're still costing your ganache recipe at the old price. You're making 80 bonbons a week, each one now costing you $0.18 more than your costing sheet says. That's $14.40 a week you're not accounting for. You won't know until you reconcile your accounts in three weeks.
I run out of ingredients mid-shift because I don't track what I actually have versus what I've already committed to orders
Thursday afternoon you're mid-batch on 100 dark chocolate shells. You reach for the cocoa butter. Empty. You have four orders due tomorrow that need those shells. You call your supplier — they can deliver Friday morning, but you pay rush fees. You lose $30 in margin on the day. This happens twice a month.
Pricing custom orders for corporate clients takes 30 minutes because I'm hunting through emails and old invoices
A corporate client emails Monday asking for a quote on 200 assorted truffles with custom packaging for a holiday gift. You dig through your email to find the last time you quoted them. You open three different spreadsheets to calculate costs. You spend 45 minutes on a quote that might not convert. Meanwhile, you have 60 truffles to dip today.
My tax accountant spends hours trying to match orders to payments because my invoicing is scattered
You invoice some orders by hand, some through email, some through text. One customer paid half in cash, half by card. Another paid a week late. Your accountant has to chase down ten different payment records to reconcile the month. They bill you $400 for the work. You're leaving money on the table because you can't see which customers actually paid.
I can't tell which products are actually profitable — I just know I'm busy and barely breaking even
You make dark chocolate truffles, champagne bonbons, salted caramel squares, and hand-dipped fruit. You're producing all four every week, but you have no idea which one is making money. Maybe the salted caramels are killing you and you don't know it. You keep making them because you've always made them.
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How BakeOnyx Helps
Recipe Costing
I price truffles and bonbons by guessing, and I know I'm leaving money on the table
You enter your hand-dipped dark chocolate truffle recipe once: 60g dark chocolate, 40g ganache, cocoa powder, edible gold leaf. You type in the cost of each ingredient. BakeOnyx calculates the cost per truffle: $0.68. Now when a customer calls asking for 30 truffles, you pull it up on your phone, add your markup, and quote $2.50 per piece with confidence. You know you're making $0.82 per truffle. Next time you make them, if the chocolate price changed, you update it once. Every recipe linked to that chocolate automatically recalculates.
Ingredient Tracking & Supplier Management
When my suppliers raise prices, my recipes suddenly become unprofitable and I don't notice until month-end
You enter your suppliers into BakeOnyx and link them to ingredients. When your cocoa butter supplier's price increases, you update it in one place. Every recipe using cocoa butter recalculates instantly. Your ganache recipe jumps from $1.94 to $2.12 per unit. You see it happen. You adjust your customer pricing that day, not three weeks later. You don't lose margin on 80 bonbons because you caught it in real time.
Inventory Alerts & Demand Planning
I run out of ingredients mid-shift because I don't track what I actually have versus what I've already committed to orders
Monday morning you have 2 kg of cocoa butter in stock. You enter three orders that week: one needs 400g, another needs 600g, the third needs 800g. BakeOnyx flags you Wednesday: "You have 200g cocoa butter left. Thursday's orders need 600g. Reorder now." You place an order Wednesday morning. It arrives Thursday. You never run out mid-batch again. No more rush fees, no more panicked calls to suppliers.
Order Quoting & Recipe Scaling
Pricing custom orders for corporate clients takes 30 minutes because I'm hunting through emails and old invoices
A corporate client emails asking for 200 assorted truffles with custom packaging. You open BakeOnyx, type "200 truffles mixed assortment." It pulls up your standard mix recipe, calculates the cost ($1.32 per truffle), and you add your markup ($3.50 per truffle). You email them a quote in three minutes. You're back to dipping. The quote is accurate because it's pulling live costs, not guesses from an old spreadsheet.
Invoicing & Payment Tracking
My tax accountant spends hours trying to match orders to payments because my invoicing is scattered
Every order you create in BakeOnyx automatically generates an invoice. When a customer pays online, it marks the invoice as paid. When they pay cash, you click "Mark Paid." At month-end, you export a report showing every order, every payment, every outstanding balance. Your accountant gets one clean file. No more hunting through emails. Your accountant spends 30 minutes instead of four hours. You save $300 in accounting fees.
Profitability Reports
I can't tell which products are actually profitable — I just know I'm busy and barely breaking even
You run a "Profit by Product" report. It shows you that dark chocolate truffles are your best margin at 62%, but champagne bonbons are only 35% because the champagne flavoring is expensive. Salted caramel squares? 58%. You're making money on three of four products. You stop making champagne bonbons and use that time for salted caramels instead. Your weekly revenue stays the same, but your profit goes up 8%.
Key Features
Recipe Costing for Truffles, Bonbons & Hand-Dipped Confections
Enter a hand-dipped truffle recipe: 60g dark chocolate ($0.42), 40g ganache ($0.18), cocoa powder ($0.04), edible gold leaf ($0.04). BakeOnyx calculates $0.68 per truffle. Scale it to 200 truffles and the cost updates to $136. A customer asks for a rush order of 50 with custom packaging — you quote in 30 seconds. Change the chocolate supplier and every recipe using that chocolate recalculates automatically. No more spreadsheets, no more guessing.
Ingredient & Supplier Management
Track every ingredient: cocoa butter, ganache, fondant, edible gold, packaging. Link each ingredient to your suppliers and their prices. When your chocolate supplier raises prices, update it once. Every recipe using that chocolate recalculates. You see the impact on your margins immediately. Reorder points are automatic — BakeOnyx tells you when to buy based on your actual orders, not your gut feeling.
Inventory Alerts Before You Run Out
You have 800g of cocoa butter. Thursday's orders need 1,200g. BakeOnyx flags you Wednesday morning: "Reorder cocoa butter now." You place the order. It arrives Thursday. You never run out mid-batch, never pay rush fees, never have to turn down a customer because you're out of supplies. Your prep schedule knows what you have and what you need.
Order Pipeline from Inquiry to Paid Invoice
A customer calls asking about 100 assorted truffles. You create an Inquiry in BakeOnyx. You send them a quote. They confirm the order. BakeOnyx moves it to "Confirmed." Your team sees it on the production schedule. You make the truffles. You mark it "Delivered." BakeOnyx auto-generates an invoice. The customer pays online. It marks as "Paid." Every stage is tracked. Your accountant sees clean data. No lost emails, no forgotten follow-ups.
Staff Scheduling & Prep Lists
Your assistant clocks in on the tablet. BakeOnyx shows today's production schedule: 80 dark chocolate truffles, 50 champagne bonbons, 30 salted caramel squares. It lists exactly what needs to be prepped: 4.8 kg dark chocolate, 3.2 kg ganache, 1.5 kg fondant. Your assistant knows what to do without calling you. You're not managing people — you're managing the work.
Profitability Reports by Product
Run a report showing profit margin by product type. Dark chocolate truffles: 62% margin. Champagne bonbons: 35% margin. Salted caramel squares: 58% margin. You see instantly which products are worth your time and which ones are eating margin. You stop making the low-margin items and focus on the winners. Your revenue stays the same, your profit goes up.
“Monday morning I check the dashboard and see this week's orders: 200 assorted truffles, 100 dark chocolate shells, 50 champagne bonbons. I pull up the profitability report and see that champagne bonbons are my lowest-margin product, so I focus on the dark chocolate batch. Wednesday a corporate client calls asking for a custom quote on 300 truffles with gift packaging. I scale my recipe, add packaging costs, and email them a price in four minutes. Thursday morning BakeOnyx alerts me that I need to reorder cocoa butter — I place the order immediately. Friday I invoice all three orders and they pay online. By Friday afternoon, I've already exported the week's financials for my accountant. No scrambling, no guessing, no surprises.”
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