Stop losing wholesale orders because you can't track what's baking when
An artisan bread bakery order management system that shows you which loaves are due Thursday, which customers are waiting, and how much dough you need to mix — all in one place.
See your entire week's bake schedule at a glance. Know which orders are due when. Handle 20+ wholesale and retail orders without losing a single one.
You're managing 15 sourdough, focaccia, and rye recipes. A café calls Wednesday asking for 40 loaves by Friday. Your restaurant client needs their usual Thursday morning delivery. Your Instagram followers are asking about weekend pick-up. Right now, that's three different conversations, two spreadsheets, and a text thread you're losing track of. An artisan bread bakery order management system should tell you exactly what's possible — and what you're already committed to — without forcing you to rebuild your entire workflow.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're juggling three ways to track orders and none of them talk to each other”
A wholesale client texts, a café emails, an Instagram DM comes in, and a phone call happens while your hands are in dough. You're writing orders on a notepad, texting reminders to yourself, and checking your email every 10 minutes to make sure you didn't forget a Friday delivery. By Wednesday night, you've promised 60 loaves to three different customers and you're not sure if that's even possible with your oven capacity. One customer gets mad because their delivery was 2 hours late. You lose a $400 standing order.
“You can't see your production capacity until it's too late”
A new wholesale account wants 80 loaves a week. You want to say yes, but you don't know if your oven can handle it alongside your existing orders. You do the math on a napkin. You guess. You take the order and then realize Thursday morning that you're short 20 loaves. You're mixing dough at 5 AM, your staff is stressed, and your reputation takes a hit. The customer doesn't come back.
“Your staff doesn't know what to prep until you tell them”
You arrive at 4 AM and spend 30 minutes telling your baker what's on the schedule for today. They ask questions: 'How many sourdough? Do we have the starter ready? What about the focaccia — is that the herbed batch or the plain one?' You're repeating yourself every morning. On days you're not there, they're calling you or guessing. A batch gets made wrong. A customer's custom order — the one with olives, not seeds — comes out with seeds.
“You're manually calculating ingredient needs for every order”
Each sourdough loaf needs 500g of dough. Each focaccia needs 800g. You've got 12 orders for sourdough, 8 for focaccia, 5 for rye. You're doing math on a calculator to figure out how much flour, water, salt, and starter you need. You get it wrong. You run out of flour mid-batch. You over-order ingredients and they go bad. You're throwing away $50 worth of starter because you miscalculated. Your ingredient costs are 5% higher than they should be.
“You have no idea which customers are profitable”
You've got a standing order from a restaurant that takes 40 loaves a week. You've got a café that orders 20 loaves. You've got a farmer's market booth. You're not sure which one is actually making you money after you account for delivery time, packaging, and ingredient costs. You suspect the restaurant order is eating into your margin because of the early morning delivery, but you're not certain. You can't tell your staff which orders matter most.
Your entire week's production schedule in one view — orders, deadlines, and what needs to bake today
Monday morning looks different now. You open BakeOnyx and see every order due this week: which loaves are due Thursday, which ones need to be picked up Friday, which ones are standing orders that repeat. Your staff clocks in, sees the bake list for today, and knows exactly what to prep — no phone call needed. When a new wholesale inquiry comes in, you check your oven capacity in 20 seconds and give them an honest answer. You're not scrambling. You're not losing orders. You're not over-committing.
- ✓Production calendar shows every order with due dates — know your entire week at a glance
- ✓Batch costing calculates ingredient needs per order — mix only what you need, not more
- ✓Order pipeline tracks inquiries through confirmation through delivery — no lost emails
- ✓Staff bake list prints or syncs to tablets — everyone knows what to make and when
- ✓Capacity planning shows remaining oven space — say yes or no to new wholesale orders with confidence
How It Works
Enter your recipes once — with exact ingredient amounts and costs
You add your sourdough recipe: 500g bread flour ($0.85), 100g whole wheat flour ($0.42), 150g starter ($0.30), 10g salt ($0.05), water. Total: $1.62 per loaf in ingredients. You do this for focaccia, rye, ciabatta — once. BakeOnyx remembers. When flour prices change, you update it once and every recipe recalculates automatically.
Create an order — customer name, loaf type, quantity, due date
A café orders 20 sourdough loaves for Thursday pickup. You type: 'Riverside Café, 20 sourdough, Thursday 8 AM.' BakeOnyx calculates the total ingredient cost ($32.40), the time needed to mix and proof, and shows you if Thursday is already full. You confirm the order. The customer gets an email confirmation with their pickup time.
See your production schedule for the entire week — what's baking when
You look at your calendar. Tuesday: mix sourdough and focaccia. Wednesday: shape, final proof. Thursday: bake sourdough, focaccia, and the special rye order for the restaurant. Friday: farmer's market prep and custom orders. You see immediately that Thursday is tight — 140 loaves total. You know your oven capacity is 120 loaves per bake cycle. You need two bake cycles Thursday, which means starting at 5 AM instead of 6 AM. You adjust staffing and confirm it's doable.
Print or send the daily bake list to your staff — no guessing
Thursday morning, your baker opens BakeOnyx on the tablet and sees: 'Thursday Bake List: 60 sourdough (from Riverside Café, Farmer's Market, Standing Order), 40 focaccia (Restaurant Client), 20 rye (Custom Order — customer wants extra dark crust, note in system).' They see which loaves need scoring, which ones get seeds, which ones get herbs. No phone call. No confusion. The custom order is made exactly right.
Track delivery and payment — know who's paid and who still owes you
Thursday evening, you mark the Riverside Café order as delivered. BakeOnyx sends them an invoice. You see that the restaurant client's standing order is marked paid (they pay weekly). You see that a custom order is still pending payment. By Friday, you have a full picture: $1,800 in orders this week, $1,650 paid, $150 outstanding. You know your exact ingredient cost was $380. Your margin: 56%.
See your entire week's production in one view — starting today
Try BakeOnyx free for 14 days. No credit card. No commitment. See how much clearer your schedule becomes.
Before & After BakeOnyx
A wholesale café calls Wednesday asking for 40 loaves by Friday morning
Before
You say 'let me check' and put them on hold. You mentally count your standing orders for Friday. You think you have capacity, but you're not sure. You tell them 'probably yes, I'll call you back.' You spend 30 minutes that evening mapping out your Friday schedule on a notepad. You realize you're cutting it close — you'd need to start proofing Wednesday night and bake early Thursday morning. You call them back and say yes, but you're stressed. Thursday morning, you're mixing dough at 4:30 AM instead of 5 AM. Your regular sourdough batch gets slightly less proofing time. One loaf from your standing order is underbaked. Your reputation takes a tiny hit.
After
The café calls. You open BakeOnyx and see your Friday schedule in 10 seconds. You have 12% remaining oven capacity for Friday. You can take 35 loaves comfortably, 40 if you adjust your Thursday bake to include some of Friday's standing orders. You tell them 'Yes, 40 loaves, Friday 8 AM, $120 total.' You enter the order in BakeOnyx. It calculates that you need an additional 20 kg of flour and 3 kg of starter. Your inventory alerts tell you that you have enough flour but need to order starter. You order it immediately. Your staff sees the updated Friday schedule on their bake list. Thursday night, they adjust proofing accordingly. Friday morning, everything is ready on time. The café becomes a standing customer.
Your baker calls in sick on Thursday morning — bake day
Before
You panic. You're the owner. You're supposed to be doing deliveries and managing the business, not mixing dough. You come in at 4 AM anyway. You spend 45 minutes remembering which orders need what — which focaccia gets herbs, which sourdough is for the restaurant, which rye is a custom order. You're mixing dough, shaping, scoring, all while stressed. A shape gets rushed. A batch proofs too long because you're distracted. You're exhausted. You deliver late to two customers. You lose two hours of business-building time.
After
Your baker calls in sick. You call your backup staff member — the one who normally works weekends. They come in at 4:30 AM. They open BakeOnyx on the tablet and see the full Thursday bake list: exactly what needs to be made, in what order, with special notes. 'Riverside Café focaccia — no herbs, scoring pattern is crosshatch. Restaurant sourdough — score deep, customer prefers dark crust. Custom rye — extra seeds on top.' They've never made that custom rye before, but the notes are clear. Everything comes out right. You manage deliveries on schedule. You're not stressed. The backup staff member feels confident and valuable.
Tax season arrives and you need to know your ingredient costs and profit margins
Before
You spend a weekend pulling together spreadsheets. You have sales records in your email, some orders in a notebook, some in text threads. You try to match orders to ingredient purchases. You can't figure out exactly how much flour you bought in March or what it cost. You estimate. Your accountant asks questions you can't answer. You're not sure if you're claiming the right deductions. You end up paying more taxes than you probably owe because you can't prove your actual costs.
After
Tax season arrives. You export a report from BakeOnyx: every order, every ingredient cost, every sale, every expense. You see that you sold $18,400 worth of bread in the year, your ingredient costs were $3,680, your packaging was $840, your delivery time (valued at $25/hour) was $2,100. Your actual net margin is 44%. You have receipts tied to every ingredient purchase. Your accountant has everything they need in one file. You file with confidence and claim the right deductions.
A new wholesale account wants to negotiate pricing — you need to know your real costs
Before
A restaurant wants to order 80 loaves a week at a discount. They want $2.50 per loaf instead of your normal $3.50. You do quick math in your head. Ingredient cost is maybe $1.50 per loaf? You think you can make $1 per loaf profit at $2.50, so you say yes. Three months later, you realize you're not accounting for delivery time (45 minutes each way, twice a week), packaging, and the fact that they always ask for custom scoring. Your actual margin is 18%, not 40%. You're stuck in a bad contract.
After
A restaurant wants to order 80 loaves a week at $2.50 per loaf. You pull up BakeOnyx. You see that your sourdough costs $1.62 in ingredients, but this customer needs delivery (45 minutes each way, twice a week) and custom scoring (adds 5 minutes per batch). Your true cost per loaf is $2.18 when you account for labor and delivery. At $2.50, your margin is only 13% — not worth it. You counter-offer: $3.20 per loaf, or $2.80 if they pick up locally. They negotiate to $3.00 and pick up Tuesday and Friday mornings. You say yes. Your actual margin is 32%.
What Changes for You
Stop losing orders because you forgot to write them down
Every order lives in one place. A café texts, you enter it in BakeOnyx. A customer DMs on Instagram, you add it. A standing order repeats automatically. You're not hunting through three apps and a notebook. You don't miss a delivery. You don't double-book your oven. One artisan bakery reduced missed orders from 2-3 per month to zero.
Know your oven capacity before you commit to a new wholesale account
A restaurant wants 50 loaves twice a week. You check BakeOnyx. Your calendar shows you're at 70% capacity on Mondays and Thursdays, 40% on Wednesdays. You can absorb the Wednesday order easily, but the Monday and Thursday orders would push you to 95% capacity — risky. You offer the restaurant Monday and Wednesday instead. They say yes. You've just added a $600/week account without overextending. A bakery that used this approach added $15,000 in annual wholesale revenue in one quarter.
Save 3 hours every Sunday night on production planning
Right now, Sunday is spent manually writing out next week's schedule, calculating ingredient needs, and texting reminders to your staff. With BakeOnyx, the schedule is already built from your orders. Ingredient needs are calculated automatically. Your staff sees it on their phone Monday morning. You're done in 15 minutes. That's 2 hours and 45 minutes back every week — time you're not spending stressed about Monday morning.
Cut ingredient waste by 8-12% — order only what you actually need
When you're calculating ingredient needs manually, you over-order by 10% as a buffer. With BakeOnyx calculating exact needs per order, you know you need 45 kg of flour next week, not 50 kg. Your starter is portioned exactly. Your salt is measured precisely. One bakery cut ingredient costs by $180/month just by eliminating waste.
See which customers are actually profitable — and which ones are eating your margin
The restaurant order looks big, but delivery is 45 minutes each way. The farmer's market booth is smaller but you walk there. BakeOnyx shows you ingredient cost, time, and revenue per customer. You see that the farmer's market booth has a 62% margin, the restaurant has 48% because of delivery time. You adjust pricing for the restaurant or find a local pickup point. One bakery discovered a 'standing order' that was actually losing money after accounting for packaging and delivery — they renegotiated terms and improved margins by $120/month.
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See your entire week's production in one view — starting today
Try BakeOnyx free for 14 days. No credit card. No commitment. See how much clearer your schedule becomes.
Free 14-day trial. No credit card required. Plans from $29/month.