Wholesale bakery management software built for your production schedule
Your wholesale bakery software needs to handle what your spreadsheet can't: 40 SKUs across 12 retail partners, each with different pricing tiers, minimum orders, and delivery schedules. Monday morning you're pricing a new distributor's request for 500 croissants weekly. Tuesday you're checking if last month's orders to your three biggest accounts actually made money. Wednesday you're reordering flour because you almost ran out on a Friday delivery. By Thursday you've lost track of which invoices got paid and which ones are sitting in someone's inbox. Your notebook says you're busy. Your bank account says you're not sure if you're making money. Wholesale bakery software should let you see your actual profit on every order in under a minute, manage recurring shipments without calling your suppliers, and know whether you're pricing volume deals at $2.14 per unit or $1.87. BakeOnyx does that. Your production schedule stays the same. Your admin side stops eating your margins.
Challenges Wholesale Bakeries Face
I'm pricing the same order three times because I can't find my last quote
A retail buyer calls asking about pricing on your artisan bread line. You search your email, find a quote from six months ago, but you're not sure if your butter cost has changed since then. You recalculate by hand, quote $3.40 per unit, then find the old quote at $3.20. You've just undercut yourself and lost $0.20 per unit on a 500-unit order. This happens twice a month. That's $200 in margin gone because you can't find your own numbers.
I don't know which accounts are actually profitable
Your biggest account orders 200 units per week at your 'volume discount' price. You've been giving them 15% off for two years because that's what you quoted when you started. You've never checked whether you're actually making money on those orders. Last week you ran the math and realized you're making $0.47 per unit instead of $0.89. You've been leaving $84 per week on the table.
I'm managing recurring orders in my head and in three different places
Your top five accounts have standing orders: 150 croissants every Monday, 300 sourdough loaves every Wednesday and Friday, 100 chocolate chip cookies every Thursday. You write these down in a notebook, text your staff, email yourself reminders, and still occasionally forget to prep enough dough. Last month you were short 50 loaves on a Wednesday delivery and had to call your account manager to apologize. You're managing recurring orders like they're one-time surprises.
I'm spending three hours every Sunday pricing next week's custom orders
Your wholesale partners send custom requests: smaller portions, different packaging, rush orders. You get five emails by Friday. You manually calculate each one—ingredient costs, labor, packaging, rush surcharge. You're doing this on Sunday night because you need the quotes ready Monday morning. This is unpaid work that's eating into your weekend and your margins.
Tax season is a nightmare because I have no idea what I actually spent
April rolls around and your accountant asks for a breakdown of supplier spend, COGS, and monthly revenue. You have invoices scattered across email, a notebook with handwritten orders, and a spreadsheet that hasn't been updated since February. You spend a weekend reconstructing your year. You're pretty sure you're missing some expenses. You're definitely paying more tax than you should because you can't prove what you spent.
I'm underselling volume because I don't know my true batch cost
You make sourdough in batches of 40 loaves. Your ingredient cost per batch is $18.50, but you're not sure if that includes water, salt, and the tiny bit of starter that goes into each loaf. When a new distributor asks for 1,200 loaves per month, you guess at a price and quote $1.80 per loaf. Later you realize your actual cost is $1.92 per loaf when you factor in everything. You're losing money on your biggest potential account.
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How BakeOnyx Helps
Recipe Costing
I'm pricing the same order three times because I can't find my last quote
You type a recipe into BakeOnyx once. Next time a buyer calls asking for croissant pricing, you pull up the recipe on your phone, see that your butter cost is current (it updated automatically when you logged your last supplier invoice), and quote $3.40 in 20 seconds. You know it's the right number because BakeOnyx calculated it from your actual ingredient costs, not a guess from six months ago. Every quote is based on today's prices.
Profit Margin Reports
I don't know which accounts are actually profitable
You log into your dashboard on Monday morning and see a report showing profit per account. Your biggest account shows $0.47 per unit profit instead of the $0.89 you thought you were making. You call your account manager that day and renegotiate the pricing. That account moves from $84 per week loss to $89 per week profit. You do this for three more accounts and recover $400 per month in margin you didn't know you were leaving on the table.
Order Pipeline & Recurring Orders
I'm managing recurring orders in my head and in three different places
You set up your five standing orders in BakeOnyx once: 150 croissants every Monday, 300 loaves Wednesday and Friday, 100 cookies Thursday. Every Sunday night, BakeOnyx sends your staff a production list showing exactly what to prep and when. Your team clocks in Monday morning, opens the app, and sees the week's bake schedule. No phone calls. No forgotten orders. No Tuesday morning scramble to find extra dough.
Recipe Scaling & Order Pricing
I'm spending three hours every Sunday pricing next week's custom orders
Custom order comes in Friday afternoon: smaller portion size, different packaging, rush delivery. You open BakeOnyx, scale your base recipe to the new portion size, add the packaging cost, add 20% rush surcharge, and send a quote in four minutes. You're back to your Friday plans. Next Sunday you have three hours back.
Financial Reports & Export
Tax season is a nightmare because I have no idea what I actually spent
It's April 1st. Your accountant asks for supplier spend and COGS. You click 'Export Annual Report' in BakeOnyx. You get a spreadsheet showing every supplier, every purchase, every batch costed out, and your total COGS by month. You send it to your accountant in 90 seconds. You're not scrambling. You're not missing expenses. Your tax prep takes two hours instead of a weekend.
Batch Costing & Ingredient Tracking
I'm underselling volume because I don't know my true batch cost
A distributor wants 1,200 loaves per month. You log your sourdough recipe into BakeOnyx: flour, water, salt, starter—every ingredient down to the gram. BakeOnyx calculates your true batch cost of $18.50 for 40 loaves, which is $0.4625 per loaf. You add your labor ($0.35 per loaf), packaging ($0.12 per loaf), and overhead allocation ($0.18 per loaf). Your true cost is $1.11 per loaf. You quote $1.95 per loaf and actually make $0.84 per loaf profit. You're not guessing anymore.
Key Features
Batch Costing Down to the Gram
You make croissants in batches of 60. Your laminated dough costs $24.80 per batch. BakeOnyx divides that by 60 and knows your dough cost is $0.413 per croissant. When you scale to 150 croissants, it recalculates to $1.0325. When your butter supplier raises prices next month, you update the cost once and every recipe linked to that butter ingredient updates automatically. You're not recalculating by hand. You're not leaving money on the table because you forgot to adjust for price changes.
Recurring Order Management
Your wholesale partners have standing orders. You set them up once in BakeOnyx: 'Every Monday, 150 croissants to Main Street Café. Every Wednesday and Friday, 300 loaves to Regional Distributor.' BakeOnyx generates your production schedule automatically. Your staff sees the same list every week—no surprises, no forgotten orders, no Tuesday morning calls asking 'Did we prep enough dough?' Your recurring revenue is predictable because your production is predictable.
Profit Per Account Reporting
You have 12 wholesale accounts. Three of them are costing you money because you underpriced them years ago and never renegotiated. BakeOnyx shows you exactly which accounts are profitable and which ones aren't. You see that Account #7 is making you $0.31 per unit but Account #4 is only making $0.09. You renegotiate Account #4 or stop taking their orders. You're not flying blind on your biggest revenue sources.
Inventory Alerts for Wholesale Orders
Your biggest account orders 500 croissants every Friday. Wednesday morning, BakeOnyx checks your inventory and calculates what you need to prep. It tells you: 'You have 180 kg of laminated dough left. Friday's orders need 220 kg. Start prep now.' You're not running out mid-production. You're not calling suppliers on Thursday asking for emergency flour. You're prepping on schedule because the system tells you what you need, when you need it.
Quote Management & Pricing History
A buyer from a new distributor asks for pricing on three product lines. You pull up your three recipes in BakeOnyx, see your current ingredient costs (updated this week), calculate the total cost per unit with labor and overhead, and send a quote in six minutes. Six months later, that same buyer asks if your pricing has changed. You look at the quote history and see exactly what you quoted and when. You're not reinventing the wheel every time someone asks for a price.
Production Schedule Visibility
Monday morning your team opens BakeOnyx and sees this week's production schedule: Monday 150 croissants, Tuesday 300 sourdough loaves, Wednesday 300 loaves + 100 cookies, Thursday 100 cookies, Friday 200 croissants + 300 loaves. They know what to prep, when to prep it, and how much to make. Your head baker isn't calling you asking 'What are we making today?' Your team is self-directed because the schedule is clear.
“Monday morning I check the dashboard and see that Account #6 is only making me $0.28 per unit—I've been underselling them for two years. Wednesday I get an inventory alert: 'You're short 80 kg of flour for Friday's distributor order. Reorder now.' I place the order immediately instead of scrambling Thursday. Friday I send invoices to all 12 accounts in two clicks and see exactly how much revenue came in. By Sunday I'm not doing manual pricing on five custom orders—I'm actually resting. The admin side finally matches the production side.”
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