Stop guessing about allergens. Know exactly what's in every order and catch cross-contamination before it reaches a customer.
You'll have a complete allergen record for every recipe and order — and you'll spot contamination risks before they become a problem.
Know the allergen status of any order in 10 seconds instead of hunting through three notebooks.
You're boxing up a custom order when a customer calls back: 'Wait — does this have tree nuts? My kid is allergic.' You freeze. You made three cakes that morning with the same piping bag. You're not 100% sure. This is the moment allergen management software for bakeries becomes non-negotiable. You're not alone — most bakeries track allergens in a notebook, a spreadsheet, or worse, their head. One cross-contamination incident can cost you a customer, a lawsuit, or your reputation. BakeOnyx lets you tag every ingredient, flag every order, and get alerts when cross-contamination risk appears — so you answer with certainty, not panic.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're not sure what's actually in your own recipes”
Your buttercream recipe came from your grandmother. Your fondant is store-bought. Your fillings have changed three times. You know roughly what allergens are in there — nuts, dairy, eggs — but when a customer asks 'Is there soy lecithin in the ganache?', you have to guess or call your supplier. You've already lost orders because you couldn't confirm allergen status fast enough. You've also probably overcharged some customers and undercharged others because you're not tracking ingredients consistently.
“Your piping bags, mixers, and work surfaces touch everything”
You baked a nut-free cake on Monday. You used the same piping bag for a walnut cake on Tuesday. You wiped down the counter but didn't deep clean. Wednesday's customer ordered 'nut-free' and you said yes — but you're not actually confident it's safe. You're one cross-contamination incident away from a phone call you'll never forget. You don't have a system to track which tools touched which allergens or when they were last cleaned.
“You're managing allergen info in multiple places and it's not connected”
Your recipe book has allergen notes scribbled in the margin. Your order form has a checkbox for 'nut-free'. Your production notes are on a sticky note. Your staff doesn't know what you wrote. When Sarah bakes the order, she doesn't see your allergen notes. She uses whatever equipment is clean. You're one communication gap away from a mistake that could hurt someone.
“You can't prove you took allergens seriously if something goes wrong”
If a customer gets sick and says your bakery caused it, you need evidence that you tracked allergens, flagged risks, and followed a protocol. Right now, you have a notebook. That's not evidence. You have no audit trail. You can't show a health inspector or a lawyer that you had a system. You're exposed.
“You're losing custom orders because you can't confirm allergen safety fast enough”
A customer emails: 'Can you make a dairy-free, nut-free, gluten-free cake for Thursday?' It's Tuesday afternoon. You need to check three recipes, verify your suppliers, think about cross-contamination, and call them back. By the time you're ready to quote, they've already ordered from someone else. You're leaving money on the table because your allergen tracking is too slow.
A complete allergen record for every recipe and order — plus alerts when cross-contamination risk appears
Your Monday morning looks different now. A customer asks about allergens and you pull up their order in BakeOnyx. You see every ingredient, every allergen tag, every tool that touched it, and when it was last cleaned. You answer in 30 seconds with confidence. Your staff clocks in, sees today's bake list, and knows which orders are allergen-sensitive — they grab the clean tools automatically. You're not guessing. You're not exposed. You're protected.
- ✓Tag every ingredient with allergen info — nuts, dairy, eggs, soy, sesame, gluten, and 10+ others
- ✓See allergen status of any recipe instantly — no hunting through notes
- ✓Flag orders as allergen-sensitive and alert your staff before they start baking
- ✓Track which tools and surfaces touched which allergens — and when they were last cleaned
- ✓Get cross-contamination risk alerts before you box up an order
- ✓Print allergen labels for every order with ingredient list and production notes
- ✓Audit trail for every order — proof you tracked allergens and followed protocol
How It Works
Tag your ingredients with allergen data — once
You go to your ingredient library and add allergen tags to each item. 'Butter' gets tagged 'dairy'. 'Almond flour' gets tagged 'tree nuts'. 'Store-bought fondant' gets tagged 'may contain soy lecithin'. You do this once. From now on, every recipe that uses those ingredients automatically inherits the allergen tags. You're not re-entering data.
Build your recipes — allergen tags attach automatically
You create a 'Chocolate Layer Cake' recipe. You add butter, eggs, flour, cocoa powder. BakeOnyx shows you the allergen profile in real time: dairy, eggs, gluten. You see it right there. You add a walnut filling. Now the recipe is tagged 'tree nuts' too. If a customer orders this cake and has a nut allergy, you'll catch it before you start baking.
Flag allergen-sensitive orders and alert your staff
A customer orders a cake and notes 'nut-free'. You create the order in BakeOnyx and tag it 'allergen-sensitive: tree nuts'. Your production list shows a red flag next to this order. Your staff sees it. They know to use dedicated equipment, clean surfaces, and double-check ingredients. The flag is right there — not buried in an email or a sticky note.
Log tool and surface cleaning — so you have proof
Your head baker logs that the stand mixer was cleaned at 8:15 AM. BakeOnyx records it with a timestamp. Later, when you bake an allergen-sensitive order, you can confirm: 'This mixer was cleaned 2 hours before we started this cake.' You have a paper trail. If something goes wrong, you can show exactly what precautions you took.
Print allergen labels and order cards for production and delivery
You print a production card for each order. It lists every ingredient, every allergen, and every tool that should be used. Your staff follows it. You also print a label for the box that lists allergens for the customer. No guessing. No miscommunication. Everything is documented.
Start tracking allergens with confidence. No credit card required.
Try BakeOnyx free for 14 days and see how fast you can answer allergen questions and catch cross-contamination risks before they become a problem.
Before & After BakeOnyx
A customer calls with an allergen question about an order they placed three weeks ago
Before
You don't remember what recipe you used. You don't remember what ingredients were in it. You definitely don't remember which tools you used or when you cleaned them. You tell the customer 'I think it's fine, but let me look into it.' You hang up and spend 20 minutes hunting through your notebook, calling your suppliers, and trying to reconstruct what you did. You call the customer back and say 'I'm pretty sure it's safe.' They're not confident. They don't order again.
After
The customer calls. You pull up their order in BakeOnyx. You see the recipe, every ingredient, the allergen tags, the tools used, the cleaning log, and the production notes. You answer in 30 seconds: 'Yes, it's safe — here's exactly what we used and when we cleaned the equipment.' The customer is satisfied. They order again next month.
You're about to box up a nut-free order on a busy Saturday morning
Before
You're in the weeds. You've made five cakes. You're not 100% sure which tools you used for which cake. You think the nut-free cake used the clean piping bag, but you're not certain. You boxed it up anyway. You're hoping nothing goes wrong. You're stressed. The customer gets the cake and you're holding your breath.
After
You're in the weeds. You look at your production list and see the nut-free order flagged in red. You check BakeOnyx and it tells you exactly which tools to use — and confirms the stand mixer was cleaned 2 hours ago. You use the right equipment. You print an allergen label for the box. You box it up with confidence. The customer gets it and you're not worried.
A new staff member starts on Monday and needs to know how to handle allergen-sensitive orders
Before
You spend 30 minutes explaining your allergen process. You tell them 'Use the clean piping bag for nut-free cakes' and 'Check the notebook for ingredients.' They don't remember. They use the wrong tool. You catch it. You're frustrated. You spend another 10 minutes re-explaining. This happens every time you hire someone new.
After
The new staff member clocks in and sees the production list. Allergen-sensitive orders have red flags. They click on an order and see the exact tools to use, the ingredients to check, and the cleaning log. Everything is right there. They don't need to ask. They don't make mistakes. You save 30 minutes of training time and eliminate a major error risk.
A customer gets sick and claims your bakery caused a cross-contamination incident
Before
You have a notebook with allergen notes. You have a sticky note with a cleaning log. You have an email thread with the customer. A lawyer asks: 'What system did you use to prevent cross-contamination?' You can't answer confidently. You look unprepared. You're exposed. The case settles for more than it should.
After
A lawyer asks the same question. You pull up BakeOnyx. You show the audit trail: the ingredient tags, the order flags, the cleaning logs with timestamps, the production notes, the allergen label you printed. You have proof you took allergens seriously. You have proof you followed a protocol. You're protected. The case settles faster and for less.
What Changes for You
Answer allergen questions in 30 seconds instead of 'Let me call you back'
A customer texts: 'Does this have soy?' You open BakeOnyx, find the order, and see the ingredient list and allergen tags. You text back in 30 seconds. You're not scrambling through notebooks or calling suppliers. You're confident. You keep the customer. You also close orders faster — customers don't have to wait for you to verify allergen safety.
Catch cross-contamination risks before they become a problem
You're about to box up an allergen-sensitive order. BakeOnyx alerts you: 'This order needs nut-free status, but the stand mixer was used for a walnut cake 3 hours ago and hasn't been cleaned.' You stop. You clean the mixer. You prevent an incident. Without the alert, you might have missed it. One prevented incident pays for BakeOnyx all year.
Your staff knows allergen requirements without asking you
Sarah clocks in and sees today's bake list. Three orders have red flags: allergen-sensitive. She doesn't need to call you. She doesn't need to guess. She grabs the dedicated tools, uses the clean workspace, and double-checks ingredients. Your team moves faster because they have clarity. You save 15 minutes of interruptions every morning.
You have proof you took allergens seriously — if you ever need it
A health inspector asks: 'How do you track allergens?' You pull up BakeOnyx and show them your ingredient tags, your order flags, your cleaning logs, your audit trail. You're not scrambling. You're compliant. A lawyer asks the same question and you have the same proof. You're protected.
Stop losing custom orders because you can't confirm allergen safety fast enough
A customer needs a dairy-free, nut-free cake by Thursday. You used to say 'Let me check and call you back.' Now you open BakeOnyx, find a recipe that fits, verify the allergen tags, check your cleaning logs, and quote them in 2 minutes. You close the order before they call someone else. You're winning orders you used to lose.
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Start tracking allergens with confidence. No credit card required.
Try BakeOnyx free for 14 days and see how fast you can answer allergen questions and catch cross-contamination risks before they become a problem.
Free 14-day trial. No credit card required. Plans from $29/month.