Stop Guessing About Allergens. Know Exactly What's in Every Batch.
You label a gluten-free cake with confidence because you know every ingredient and every surface it touched — no spreadsheet hunting, no second-guessing.
Answer allergen questions in 30 seconds instead of 5 minutes of spreadsheet digging — and sleep at night knowing you're not missing anything.
You're on the phone with a customer who has a severe peanut allergy. They're asking if your chocolate chip cookies are safe. You pause. You know peanuts aren't in the recipe, but were they baked near almonds? Did someone use the same scoop? You're not 100% sure, so you hedge. You lose the order. Or worse — you say yes when you shouldn't have. Allergen tracking software for bakeries solves this. It tells you exactly what's in every product, what surfaces touched it, and what you need to do differently for allergen-free orders. No more pausing. No more lost sales. No more liability.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're manually tracking allergens in a spreadsheet that gets out of sync”
You have a Google Sheet with your recipes and allergen info. But when you change suppliers or swap vanilla extract brands, you have to find and update every recipe that uses it. Last week you updated the chocolate supplier in three recipes but missed two. You didn't realize until a customer asked if the new chocolate was nut-free. Your heart sank. You're one mistake away from a serious allergy incident, and you know it.
“Cross-contamination is your biggest liability, and you can't prove you prevented it”
You're careful about cross-contamination. You use separate utensils for nut-free orders. You clean between batches. But if someone gets sick and sues, what do you show them? A handwritten note? A text message to your staff? You need documented proof that you followed protocol for every allergen-free order. Right now you don't have it.
“Your staff doesn't know which orders need special handling until it's too late”
It's Saturday morning. Your baker is halfway through a batch when they realize — oh wait, is this the gluten-free order? They call you. You're not sure. It's chaos. You end up throwing out half a batch or baking it anyway and hoping. You're losing money and credibility.
“You're turning down allergen orders because you can't confidently price or execute them”
A customer wants 50 gluten-free cupcakes. You could make them, but you'd have to use separate equipment, clean everything, and track ingredients differently. It's too much hassle. You say you don't do gluten-free. You just lost a $200 order — and this happens twice a week.
“You can't tell customers exactly what's in their cake because your ingredient lists are incomplete”
A customer asks for a dairy-free cake. You think your vanilla buttercream doesn't have dairy, but does the vanilla extract? Is there butter in the cake mix? You're not 100% sure. You don't want to guess and make someone sick, so you say no. They order from the bakery down the street instead.
One Dashboard. Every Allergen. Every Order.
Monday morning you clock in and see a list of today's orders. Next to each one, you see allergen flags: gluten-free, nut-free, dairy-free. You know exactly what equipment to use, what surfaces to clean, and what ingredients to pull. When a customer calls with an allergen question, you answer in 30 seconds. No hedging. No spreadsheet hunting. No liability.
- ✓Tag every ingredient with allergens — then every recipe automatically inherits those tags
- ✓Flag orders with allergen requirements — your staff sees them before they start baking
- ✓Track which surfaces and equipment touched each batch — prove cross-contamination prevention
- ✓Generate allergen-safe ingredient lists for customers — with full transparency
- ✓Set up allergen-free production schedules — so nut-free orders don't bake near almonds
How It Works
Tag your ingredients with allergens once
You enter your ingredient list: all-purpose flour, eggs, butter, vanilla extract, chocolate chips. Next to each one, you tag the allergens: wheat (flour), tree nuts (chocolate chips), dairy (butter, eggs). You do this once. It takes 15 minutes. BakeOnyx remembers it forever.
Link ingredients to recipes — allergens flow automatically
You create a recipe for your chocolate chip cookies: 300g flour, 200g butter, 100g chocolate chips, etc. BakeOnyx sees the ingredients and automatically flags the recipe as containing wheat, dairy, and tree nuts. If you later discover your chocolate chips changed suppliers and are now nut-free, you update the ingredient once. The recipe updates automatically.
Tag incoming orders with allergen requirements
A customer orders a birthday cake and notes 'gluten-free.' You tag the order. BakeOnyx flags it in your production schedule. Your staff sees the flag before they start baking. They know to use the dedicated gluten-free equipment, clean the counter, and pull the right flour.
Answer allergen questions in 30 seconds
A customer calls: 'Are your brownies nut-free?' You open BakeOnyx on your iPad. You search 'brownies.' You see the recipe. You see the allergen tags: wheat, dairy, eggs. No tree nuts. You answer with confidence: 'Yes, they're nut-free. They contain wheat, dairy, and eggs.' Customer is satisfied. Order is placed.
Generate allergen reports for compliance and transparency
At the end of the month, you export an allergen report showing every allergen-free order you fulfilled, what date, what precautions you took. If a customer ever questions whether you handled their order safely, you have proof. You also use this report for your insurance and local health department.
Start Tracking Allergens Confidently Today
Answer allergen questions in 30 seconds. Prevent cross-contamination with documented proof. Stop turning down allergen orders.
Before & After BakeOnyx
A customer with a severe peanut allergy calls asking if your chocolate croissants are safe
Before
You know peanuts aren't in the recipe, but you're not 100% sure about cross-contamination. Did someone use the same scoop for the almond croissants? You're not sure. You hedge: 'I think so, but I can't guarantee it.' The customer hangs up and orders from the bakery down the street instead. You lose the $45 order and feel guilty for not being able to help.
After
The customer calls. You open BakeOnyx on your phone. You search 'chocolate croissant.' You see the recipe and the allergen tags: wheat, dairy, chocolate. No tree nuts. You also see your production notes: these are baked on a dedicated line, separate from nut products. You answer with confidence: 'Absolutely. Our chocolate croissants are nut-free. They're baked on dedicated equipment with no cross-contamination risk.' Customer orders 12. You get the sale and the customer trusts you.
Your staff is prepping for the day and doesn't know which orders need special handling
Before
It's 5 AM. Your baker starts pulling ingredients. You mention over the phone that one order today is gluten-free. They ask which one. You're not sure off the top of your head. You both dig through emails. You find it 10 minutes later. Your baker has already started measuring regular flour for a batch that might be the gluten-free one. You have to start over. You're behind schedule.
After
It's 5 AM. Your baker opens the BakeOnyx app on the iPad in the kitchen. They see today's orders listed in order of production. Two orders are flagged with red allergen icons: 'gluten-free' and 'nut-free.' Next to each flag is the protocol: use the dedicated mixer, use dedicated measuring spoons, clean the counter first. Your baker knows exactly what to do before they touch a single ingredient. No phone calls. No confusion. They finish 20 minutes early.
A customer asks for a custom order with multiple allergen requirements
Before
A customer wants a birthday cake that's gluten-free, dairy-free, and nut-free. You'd love the order, but you're not confident you can execute it safely. You'd have to use separate equipment, track three different ingredient lists, and document everything manually. It's too much work. You say: 'Sorry, we don't do specialty diets.' Customer goes to the bakery across town. You lose the $180 order.
After
A customer wants a birthday cake that's gluten-free, dairy-free, and nut-free. You open BakeOnyx and search for recipes that match all three requirements. You find three options. You quote the customer $180. You tag the order with all three allergen flags. BakeOnyx generates a production schedule showing exactly when to bake it (separate from other orders), what equipment to use, and what precautions to take. You execute it perfectly. Customer gets photos, leaves a 5-star review, and refers two friends. You've just turned a 'no' into a new revenue stream.
You need to prove to a health inspector that you're managing allergens safely
Before
The health inspector asks: 'How do you prevent cross-contamination with allergen-free orders?' You show them a handwritten notebook with notes about which orders were gluten-free. The inspector is not impressed. You're operating on goodwill, not documented protocol. You're worried about your rating.
After
The health inspector asks the same question. You pull up BakeOnyx and show them a report of every allergen-free order from the past month. Each one shows the date, the allergen flags, the production protocol, and the staff member who executed it. You have documented proof that you followed protocol every single time. The inspector is satisfied. Your rating stays high.
What Changes for You
Answer allergen questions in 30 seconds instead of 5 minutes of spreadsheet hunting
A customer emails: 'Are your lemon bars dairy-free?' Today, you dig through your recipe file, check your ingredient list, maybe call your supplier. 5 minutes. With BakeOnyx, you search 'lemon bars,' see the allergen tags in 15 seconds, and reply immediately. You answer 10 allergen questions per week — that's 40 minutes saved every week, 30+ hours per year.
Prevent cross-contamination with documented proof
You flag allergen-free orders in BakeOnyx. Your staff sees the flag and follows your documented protocol: use dedicated equipment, clean surfaces, log it. BakeOnyx records the date, time, and precautions. If someone gets sick and sues, you have proof you followed protocol. Your liability insurance is stronger. Your peace of mind is priceless.
Stop turning down allergen orders — now you can confidently execute them
A customer wants 50 gluten-free cupcakes. Before, you'd say no because you couldn't track ingredients or prove you prevented cross-contamination. Now you can. You see your gluten-free recipes, you flag the order, you set up a dedicated production time, and you execute it perfectly. You just turned a 'no' into a $250 order. Do this twice a month and you've added $6,000 in annual revenue.
Your staff knows what to do without calling you — save 3 hours every week
Saturday morning, your baker clocks in. They see today's orders. One is flagged 'nut-free.' They know: use the dedicated mixer, use the dedicated measuring spoons, clean the counter first, log it when done. No phone call to you. No confusion. No wasted time. Multiply this across 5 staff members and you save 15 hours per week of coordination and rework.
Build customer trust by showing exactly what's in their cake
A customer wants a vegan cake. You generate an allergen-safe ingredient list showing exactly what's in it and what it's NOT in. They see professional documentation. They trust you. They order. They tell their friends. You're the bakery that takes allergies seriously — and that becomes your competitive advantage.
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Start Tracking Allergens Confidently Today
Answer allergen questions in 30 seconds. Prevent cross-contamination with documented proof. Stop turning down allergen orders.
Free 14-day trial. No credit card required. Plans from $29/month.