Built for Pastry Shops
Tuesday morning at your pastry shop: you've got three custom cake orders due Friday, a walk-in asking for a quote on 48 macarons for a corporate event, your sous chef needs to know what to prep, and you're trying to remember if you raised the price on your croissant laminate last month. By noon, you've answered emails, priced two orders (one of them wrong), and realized you're low on dark chocolate. Your spreadsheet from 2019 is open on three different computers. Nothing talks to anything else. That's the Tuesday you're trying to escape. The one where costing takes guesswork, scaling a recipe means doing math by hand, and you can't tell your staff what to bake without calling them individually. BakeOnyx removes the admin friction so you can spend your time on what matters: making pastry, not managing spreadsheets.
Challenges Pastry Shops Face
I price orders three different ways and I'm undercharging on half of them
You've got a 6-inch vanilla cake in your head at one price, a 7-inch at another, and when someone calls asking for a custom size with extra layers, you guess. You add 10% and hope. Last week you quoted a 4-person dessert sampler at $35 when your ingredients alone were $28. You know you're losing money on something, but you can't see the pattern.
Scaling a recipe from 12 to 48 portions takes me 20 minutes and I always forget an ingredient
Your choux pastry recipe works perfectly for 24 éclairs. A catering order comes in for 96. You multiply each ingredient by four, write it on a sticky note, and halfway through the batch you realize you didn't scale the vanilla. Now you're adjusting on the fly and the batch is inconsistent. You need a system that scales the whole recipe at once and prints a job sheet so your team knows exactly what to use.
I don't know which of my 30 recipes are actually profitable
Your croissants sell for $4.50. Your éclairs sell for $5. Your macarons sell for $1.25 each. You know flour, butter, and eggs are expensive, but you've never calculated whether a batch of 48 croissants makes you $30 profit or $5 profit. You're pricing by feel, not by math. Every recipe is a black box.
I'm managing orders in my email and losing quotes in my inbox
A customer emails asking for a price on a custom cake. You reply with a quote. They say yes three days later. You've lost the email thread under 40 other messages. You remake the quote from memory. Another customer never got a follow-up because their email got buried. You need one place where every inquiry, quote, and order lives in order, from first contact to final payment.
I run out of ingredients on Saturday because I didn't reorder on time
You're mid-service Saturday morning and realize you're out of cream cheese. You had enough for two more orders but you didn't check inventory. You know you used 800g on Wednesday and Thursday, but you didn't track it. Now you're calling suppliers on the weekend or turning away orders. You need the system to tell you when to reorder before you hit zero.
Tax season means I spend a weekend pulling numbers from five different places
November hits and you need to gather sales numbers, ingredient costs, supplier invoices, and customer payments. Some of it's in your register, some in email receipts, some in a notebook. You spend Saturday and Sunday rebuilding a spreadsheet that should already exist. You're missing data. You're guessing on quarterly taxes. You need one export button that gives your accountant everything they need.
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How BakeOnyx Helps
Recipe Costing
I price orders three different ways and I'm undercharging on half of them
You enter your vanilla cake recipe once — flour, butter, eggs, sugar, the exact amounts and the price you paid for each ingredient. BakeOnyx calculates the cost per gram. Now when someone calls asking for a 6-inch cake, you pull up the recipe on your phone, tell the system 'scale to 450 grams,' and it shows you the ingredient cost is $5.80. You add your labor and overhead, quote $18, and you know you're profitable. Every order is priced the same way. No guessing.
Recipe Scaling
Scaling a recipe from 12 to 48 portions takes me 20 minutes and I always forget an ingredient
Your 24-éclair choux pastry recipe is in the system. A catering order comes in for 96. You type '96' into the scale field and BakeOnyx adjusts every ingredient — water, flour, eggs, butter — and recalculates the cost. It prints a job sheet with the scaled quantities so your pastry chef grabs the right amounts. No math errors. No forgotten ingredients. Your team bakes consistent batches every time.
Profit Margin Reports
I don't know which of my 30 recipes are actually profitable
You look at your Profit Margin report and see that your croissants cost $1.80 to make and sell for $4.50 — 60% margin. Your éclairs cost $2.10 and sell for $5 — 58% margin. Your macarons cost $0.35 per unit and sell for $1.25 — 72% margin. Now you see which items carry your business and which ones you should raise the price on. You stop guessing and start selling with confidence.
Order Pipeline
I'm managing orders in my email and losing quotes in my inbox
A customer emails asking for a custom 3-tier cake. You log into BakeOnyx, create an Inquiry, and type their request. You generate a quote from a template, email it to them, and the system tracks it. When they reply 'yes,' you convert it to a Confirmed Order. Your team sees it on the Production list. When it's ready, you mark it Delivered and send an invoice. Everything is in one place, in order, and your team knows what's happening without you forwarding emails.
Inventory Alerts
I run out of ingredients on Saturday because I didn't reorder on time
You set a reorder point for cream cheese at 500g. Wednesday you use 300g. Thursday you use 400g. Friday morning, BakeOnyx sends you an alert: 'You have 200g left. Your orders for Saturday need 600g. Reorder now.' You call your supplier Friday afternoon instead of panicking Saturday morning. Your Saturday service runs smooth.
Financial Reports
Tax season means I spend a weekend pulling numbers from five different places
November 1st, you open BakeOnyx and click 'Export Year-to-Date Report.' It pulls every sale, every supplier invoice, every customer payment, every recipe cost. You send the file to your accountant in 30 seconds. No spreadsheet rebuilding. No missing data. No weekend lost to admin work.
Key Features
Batch-Portion Costing for Every Recipe
Enter your croissant laminate recipe — flour, butter, salt, water, yeast — with the exact price you paid for each ingredient. BakeOnyx calculates the cost per gram. A 75g croissant costs you $0.42 in ingredients. A 120g pain au chocolat costs $0.68. Scale a recipe to 48 portions and the cost updates instantly. You price every order the same way, and you always know your margin.
Recipe Scaling That Prints Job Sheets
Your éclairs recipe makes 24 units. A corporate order comes in for 96. Scale the recipe in the system, and BakeOnyx adjusts every ingredient and prints a job sheet with scaled quantities. Your pastry team bakes from the printed sheet, not from memory. Every batch is consistent. No wasted ingredients because someone misread a number.
Order Pipeline From Inquiry to Invoice
Track every order from the moment a customer emails asking for a price. Create an Inquiry, generate a Quote, convert it to a Confirmed Order, move it to Production, mark it Delivered, and send an Invoice — all in one place. Your team sees the production schedule without asking you. Customers get email updates. Nothing gets lost in your inbox.
Inventory Tracking That Alerts You Before You Run Out
Set reorder points for cream cheese, dark chocolate, butter, flour — every ingredient. BakeOnyx tracks what you use and alerts you when inventory drops below your threshold. You reorder on Wednesday instead of Saturday morning. You never turn away an order because you're out of stock.
AI Bake Buddy That Knows Your Schedule
Ask 'What do I need to prep for Friday?' and BakeOnyx tells you based on your actual orders, not a generic checklist. You see that Friday you have two 8-inch cakes, one macaron order for 200 units, and three éclairs orders. Your team knows exactly what to prep. No surprises. No overbaking.
Financial Reports That Show Which Recipes Make Money
Run a Profit Margin report and see that your croissants are 60% margin, your éclairs are 58%, and your macarons are 72%. You know which items carry your business. You know which ones to promote and which ones to raise the price on. You stop pricing by feel.
“Monday morning, I check the dashboard and see my weekend sales: 48 croissants, 24 éclairs, 200 macarons. I can see the profit on each. Wednesday, I get an alert that I'm low on dark chocolate — I reorder before Friday's orders come in. Friday afternoon, I have 12 new inquiries. I generate quotes for all of them in 20 minutes instead of two hours. By end of day, I've converted 8 of them to confirmed orders. My team sees the production schedule automatically. No phone calls. No emails forwarded back and forth. Saturday morning, everything is prepped and baked on time.”
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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