Built for Wholesale Bakeries
Your Tuesday starts at 4 AM. You're mixing the first batch of sourdough while your production manager is texting you about a last-minute order from the cafe chain — 200 croissants by Thursday, what's the price? You don't know yet. You'll have to calculate it later, between the lamination and the proofing, while also fielding three other wholesale inquiries. By noon you've got five quotes scribbled on order tickets. By Friday you're not sure which ones you actually confirmed, which ones you underpriced, and whether you even made money on half of them. You're running a wholesale bakery, which means you're not just baking — you're pricing on the fly, scaling recipes constantly, managing ingredient costs that change weekly, and trying to remember which customer gets which discount. Every quote is a math problem. Every new order is a potential mistake. The spreadsheets help, but they're slow, they're error-prone, and they don't talk to your production schedule. When your admin side stops being a problem, something shifts. You quote a 500-piece order in 90 seconds. Your staff knows exactly what to bake each day without calling you. You see which products are actually profitable and which ones you've been giving away. Tax season is one export, not a weekend of panic.
Challenges Wholesale Bakeries Face
I'm quoting wholesale orders with a calculator and a prayer
A cafe chain calls asking for 300 croissants per week, delivered Monday. You grab your phone, open your notes app, start calculating butter cost, flour cost, labor, packaging — and halfway through you realize you're not sure if your butter price is from last month or this month. You quote $1.80 each. You're not confident. You should be. By the time you confirm the order, you've spent 20 minutes on math that should take 2.
My recipes scale differently depending on who's mixing
Your 50-piece sourdough formula works perfectly. But when a hotel orders 400 loaves, you can't just multiply by 8 — hydration changes, bulk fermentation time changes, sometimes you need to split it into two mixes. You've got three different scaled versions of this recipe in three different notebooks. Your assistant scales it wrong last week. You lost money on that batch.
I don't know if I'm making money on wholesale or just moving flour
You sell bulk orders at lower per-unit prices, which makes sense. But you're not tracking whether those bulk orders are actually more profitable than retail. You suspect the 500-piece cupcake order for the corporate event is barely covering ingredients, but you don't know for sure. You just know it kept your ovens busy.
Ingredient costs change every week and my quotes are already wrong
Butter went up $0.40 per pound. You quoted three wholesale customers last month at the old price. Now you're stuck. You can't remember which quotes were based on which prices. You're eating the difference on some of them. You need to know instantly what happens to your margins when a supplier price changes.
I'm managing orders in email threads and losing quotes
The bakery manager gets a wholesale inquiry. You get a copy. The customer replies to just you. Three days later the manager asks if you confirmed it. You're not sure. You search your email. You find two different versions of the order. You don't know which one is current. You call the customer to clarify. You look disorganized.
My staff doesn't know what to prep until I tell them
Wednesday morning your head baker texts asking what the production schedule is. You're in the middle of something. You text back a list. He misses one order. Thursday morning you're scrambling because he didn't prep the laminated dough for the Friday wholesale delivery. If he could just see the schedule himself, this wouldn't happen.
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How BakeOnyx Helps
Batch-Portion Costing
I'm quoting wholesale orders with a calculator and a prayer
You type in the recipe once — flour, butter, eggs, everything — and BakeOnyx calculates the cost per gram. Next time a customer calls, you pull up the recipe on your phone, enter the quantity they want, and you've got the cost in 10 seconds. A 500-piece croissant order? You know instantly it costs $187.50 in ingredients. You add your labor and packaging, you quote $2.15 each, you send the email. No math anxiety. No second-guessing.
Recipe Scaling
My recipes scale differently depending on who's mixing
You enter your 50-piece sourdough formula once. When the hotel orders 400 loaves, you type in the new quantity and BakeOnyx scales every ingredient automatically. You get a PDF job sheet with the scaled amounts printed out. Your assistant doesn't have to do math. There's no room for error. The recipe scales the same way every time, every baker.
Profit Margin Reports
I don't know if I'm making money on wholesale or just moving flour
You run a profit margin report that shows you exactly which products make money and which ones don't. You see that your bulk sourdough is 38% margin, but your custom wholesale croissants are only 12%. Now you can raise prices or stop offering the unprofitable ones. You're not guessing anymore. You're deciding based on actual numbers.
Ingredient Cost Tracking
Ingredient costs change every week and my quotes are already wrong
You update your butter cost in BakeOnyx. Every recipe that uses butter recalculates automatically. Every quote based on that recipe updates. You can see instantly that your margin on the croissant order just dropped from 32% to 28%. You know whether to renegotiate with the customer or absorb the cost. You're not stuck with stale numbers.
Order Pipeline Tracking
I'm managing orders in email threads and losing quotes
Every wholesale inquiry goes into BakeOnyx. You see it in the pipeline: Inquiry → Quote Sent → Confirmed → Production → Delivered. The customer gets email updates automatically. You never lose track of where an order is. Your manager can see the same pipeline. When someone asks 'did we confirm the 300-croissant order?' you don't have to search your email. You just look at the dashboard.
Staff Dashboard & Bake Lists
My staff doesn't know what to prep until I tell them
Your production manager clocks in Monday morning and opens BakeOnyx on the bakery iPad. They see today's bake list: 400 croissants for the cafe, 200 sourdough for the hotel, 50 custom cakes for the retailer. They see exactly what needs to be prepped, in what order, by what time. You don't have to text them. They don't have to guess. The schedule is live and they can see it.
Key Features
Batch-Portion Costing for Wholesale Orders
Enter your 4000g sourdough dough recipe once at $47 total cost. BakeOnyx calculates $0.01175 per gram. A 800g wholesale loaf costs $9.40 in ingredients. A 500-piece order costs $4,700. You quote it in seconds. Change your flour supplier and the cost updates everywhere. You're never quoting stale numbers to wholesale customers again.
Recipe Scaling That Works for Bulk Orders
Your 24-piece croissant formula is perfect. When the cafe chain orders 480 pieces, you scale it and get a PDF job sheet with exact quantities. Your assistant doesn't have to do math. Your ovens know exactly what to expect. Scaling is consistent. Waste is down. Profitability is up.
Inventory Alerts So You Never Short a Wholesale Order
You have 12 kg of butter left. Your wholesale orders for the week need 18 kg. BakeOnyx tells you Wednesday to reorder. You place the order. It arrives Thursday. Your Friday delivery ships on time. No panic calls to customers. No substitutions. No lost wholesale accounts because you ran out of ingredients.
Profit Margin Reports by Product and Customer
See which wholesale customers are actually profitable. The cafe pays $1.80 per croissant and orders 300 per week — that's 42% margin. The corporate event paid $1.50 per cupcake for 500 pieces — that's 18% margin. Now you know whether to keep taking those corporate orders or raise your prices. You're not flying blind.
Order Pipeline That Keeps Wholesale Inquiries From Falling Through
Inquiry comes in Tuesday. You send a quote Wednesday. Customer confirms Thursday. Production starts Friday. Delivered Monday. Invoiced and paid the next week. Every stage is tracked. You can see at a glance which orders are confirmed and which ones are still pending. Nothing gets lost in email.
Staff Dashboard So Your Team Knows What to Bake
Your head baker clocks in and sees the day's production schedule on the bakery iPad. 200 croissants for the cafe. 150 sourdough for the hotel. 80 custom cakes for the retailer. They see what needs proofing, what needs laminating, what needs decorating. They don't call you. They don't guess. They bake.
“Monday morning I log in and see the week's wholesale orders on the dashboard — the cafe's 300 croissants, the hotel's sourdough delivery, the corporate event cupcakes. I update our butter cost (it went up) and watch the margins recalculate instantly. Wednesday a new customer calls asking for a quote on 500 croissants. I pull up the recipe on my phone, enter the quantity, and I've got the cost in 30 seconds. I quote $2.10 each and send the email same day. Friday I run the profit report and see which customers are actually making us money. The ones that aren't, I'll raise prices on next month. By Saturday I've exported the week's invoices and sent them out. No spreadsheets. No math anxiety. Just numbers I trust.”
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