Built for Home Bakers
Your Tuesday looks like this: three Instagram DMs asking for pricing on custom cakes. A text from someone wanting a rush order for Saturday. Your notebook from last month sitting on the kitchen counter with three different prices for the same chocolate cake recipe. You're baking 25 hours a week. You're spending another 5 trying to figure out what you actually made. Home bakers don't need enterprise software. You need something that lives on your phone, speaks your language, and gets out of your way. BakeOnyx does that. You enter your recipes once. You price orders in 30 seconds. You know which flavors actually make money. You stop losing track of who paid and who didn't. That's it.
Challenges Home Bakers Face
I'm pricing the same recipe three different ways depending on what I remember
You baked that lemon lavender cake last month for $65. This month someone asked the same thing and you quoted $55 because you couldn't remember the original cost. Your notebook has prices written in pencil. You've crossed things out. You're guessing on ingredient costs because you don't track what you actually spend on butter and eggs. Every quote takes 10 minutes of mental math and second-guessing.
I'm losing money on orders I thought were profitable
Your red velvet cake sells for $45. You thought it was your best margin. Then you actually sat down and added up the cream cheese, buttermilk, food coloring, and labor. You're making $8 on a cake that takes 4 hours. You've been undercharging for months without knowing it. You can't change the price now because people expect $45.
I'm juggling orders across Instagram DMs, text messages, and a Google Doc
Someone messaged you on Instagram three days ago. You quoted them $120. You don't know if they said yes or no because you haven't checked that DM since. A customer texted asking about a delivery date but you don't have her order details anywhere except in your head. You've accidentally double-booked a delivery time twice. You're spending 30 minutes every morning just trying to figure out what you're supposed to bake today.
Tax season is a nightmare because I have no records
Your accountant asks how much you made last year. You have a pile of bank statements and some notes in your phone. You're missing invoices. You don't know how much you spent on ingredients because you paid cash at the grocery store. You end up estimating everything and probably leaving money on the table when you file.
I'm spending Sunday nights repricing next week's orders
Someone booked a 6-inch cake for $35 two months ago. Ingredient prices have gone up. You're not sure if you should honor the old price or ask for more. You're manually recalculating every order because you don't have a system that does it for you. This takes an hour every week.
I don't know if I should raise prices because I don't know my actual margins
You're making cakes but you're not sure if you're making money. You know you're busy, but busy doesn't mean profitable. You can't show yourself the numbers. You're afraid to raise prices because you might lose customers, but you're also afraid you're working for less than minimum wage. You need to see the actual profit per cake, per flavor, per size.
Ready to Transform Your Bakery?
Join hundreds of baking businesses using BakeOnyx to manage orders, recipes, inventory, and more. Start your free trial today — no credit card required.
How BakeOnyx Helps
Recipe Costing
I'm pricing the same recipe three different ways depending on what I remember
You enter your lemon lavender recipe once: 240g flour at $0.12/100g, 180g butter at $0.18/25g, 3 eggs at $0.45 each, lemon juice, lavender extract. BakeOnyx calculates the total cost: $12.84. Next time someone asks for that cake, you pull it up on your phone. You see the ingredient cost. You add your labor and profit margin. You give them a price in 20 seconds. Change the price of butter next month and every linked recipe updates automatically.
Profit Margin Reports
I'm losing money on orders I thought were profitable
You run a report showing profit by recipe. You see that your red velvet cake costs $8.40 in ingredients. You're selling it for $45. After labor (you set an hourly rate), you're making $18 per cake. Your chocolate layer cake costs $6.20 and you're selling it for $40, netting you $22. Now you know. You can raise the red velvet price to $55 or stop making it. You see your actual margins instead of guessing.
Order Pipeline & Customer Portal
I'm juggling orders across Instagram DMs, text messages, and a Google Doc
Someone messages you on Instagram asking about a custom cake. You create an order in BakeOnyx with their name, order details, and deadline. The system sends them an email confirmation with the price and delivery date. When they confirm, the order moves to your production list. You see Monday's bakes: 2 six-inch vanilla, 1 ten-inch chocolate, 1 custom design. No more checking three different apps. No more wondering if someone said yes.
Sales & Expense Reports
Tax season is a nightmare because I have no records
You export a report showing every order, every payment, every date. You have a record of what you made and when. You export your supplier spend by month. You have receipts attached to each ingredient cost. Your accountant gets a clean spreadsheet instead of a pile of bank statements. Tax filing takes two hours instead of a weekend.
Ingredient Cost Tracking
I'm spending Sunday nights repricing next week's orders
You stop repricing manually. BakeOnyx tracks ingredient costs. When butter prices change, you update the cost in the system once. Every recipe using butter recalculates automatically. Orders already booked keep their quoted price. New orders use the updated cost. You save the Sunday night repricing session.
Margin Analysis by Recipe
I don't know if I should raise prices because I don't know my actual margins
You pull up the dashboard and see: chocolate cakes are your 35% margin item. Lemon cakes are 28%. Specialty flavors with imported extracts are 22%. You see which cakes are worth your time and which ones barely cover ingredients. You decide to discontinue the low-margin flavors and raise prices on the rest. You're now working smarter, not just harder.
Key Features
Recipe Costing
Enter a recipe once with ingredient amounts and costs. BakeOnyx calculates the cost per gram. Scale a 24-cupcake recipe to 150 cupcakes and the cost recalculates automatically. Price a 5-inch cake, an 8-inch, a 10-inch—the system shows you the ingredient cost for each size in seconds. No more mental math. No more notebook.
Order Management
Track every order from inquiry to paid. Someone asks about a custom cake on Instagram—you create the order, set the price, send a quote. They confirm, the order moves to your production list. You see today's bakes, this week's deadlines, next month's bookings. Customers get email updates so they're not texting you asking if you got their order.
Inventory Alerts
You have 800g of cream cheese in your fridge. Thursday's orders need 1,200g. BakeOnyx tells you to reorder now. You stop running out of vanilla extract on Saturday morning. You stop overbuyingIngredients that expire. You order exactly what you need, when you need it.
Invoicing & Payments
Create an invoice in 30 seconds. Send it to the customer. Track who paid and who hasn't. Stop chasing customers asking if they're going to pay for last month's cake. Send a reminder automatically. Export a list of unpaid invoices every Friday.
Production Scheduling
See your bake list for the week. Monday: 3 custom cakes. Wednesday: 2 dozen cupcakes. Friday: 1 wedding cake (6-tier). You know what's coming. You can prep ingredients on Sunday instead of panicking Wednesday morning. You can batch similar items together to save time.
Financial Reports
Run a report showing revenue by month, profit by recipe, customer lifetime value, supplier spend. See which flavors make the most money. See which customers order most often. See where your ingredient budget goes. Export everything for your accountant. No more guessing at tax time.
“Monday morning you check the dashboard and see the week's orders: 4 custom cakes, 2 dozen cupcakes, 1 rush order confirmed yesterday. Wednesday you get an alert that you're running low on cream cheese—you reorder before you forget. Friday you send three invoices in two clicks and mark two as paid when the customer transfers money. You spend 20 minutes on admin instead of three hours. You actually know you made $480 this week and spent $140 on ingredients.”
Frequently Asked Questions
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Ready to Transform Your Bakery?
Join hundreds of baking businesses using BakeOnyx to manage orders, recipes, inventory, and more. Start your free trial today — no credit card required.
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