Stop Running Out of Flour on Saturday Morning. Know Exactly What You Need to Bake Tomorrow.
Scale a 24-loaf sourdough batch to 60 loaves, see your ingredient costs update in real time, and get alerts when you're low on rye flour — all before Thursday's orders arrive.
Scale a 24-loaf recipe to 60 loaves and recalculate ingredient costs in 30 seconds, not 15 minutes of calculator work.
You're running an artisan bread bakery. You've got sourdough, ciabatta, focaccia, whole wheat, rye blends — maybe 12 or 15 recipes live at any given time. Each one uses different hydration, different fermentation times, different ingredient ratios. Right now, you're probably tracking this in a notebook, a spreadsheet, or your head. You scale recipes by hand. You guess at inventory. You've been caught Saturday morning with 200 kg of flour committed to orders and no rye left for the specialty loaves. Artisan bread bakery software exists to stop this. Not to replace your craft — to give you the numbers so you can focus on the dough.
Free 14-day trial. No credit card required.
Sound Familiar?
“You scale recipes by hand and get the hydration wrong half the time”
You've got a 500g flour base recipe. A customer wants 60 loaves instead of 24. You multiply on a scrap of paper, forget to scale the salt, or get the hydration percentage off by 2%. You don't realize it until you're mixing and the dough feels wrong. You've lost an hour and 3 kg of flour. With a notebook system, there's no version control — you don't know which recipe card is current, and your staff is baking from three different versions.
“Your inventory is a guess, and you run out at the worst possible time”
You buy 50 kg of rye flour on Tuesday. You use 8 kg on Wednesday, 12 kg on Thursday. Friday morning, a walk-in customer orders 20 specialty rye loaves for a catering event. You have 30 kg left — you're fine. Except you forgot you already promised 25 kg to the restaurant order coming in Saturday. You scramble to call suppliers, pay rush delivery, or disappoint a customer. You've been doing this for years and you still don't have a system that tells you what's actually in the bin.
“You don't know which recipes make money and which ones are bleeding you dry”
You bake sourdough, whole wheat, ciabatta, and focaccia. Sourdough sells for $6.50 per loaf and costs $2.10 in flour, salt, and water. Focaccia sells for $5.00 per loaf and costs $2.80 in ingredients. You've been pricing them the same way for three years because you didn't do the math. You're losing $0.70 on every focaccia. You can't see which recipes are your profit drivers and which ones are just volume. You're working harder but not making more money.
“Your staff doesn't know what to prep, so they either prep too much or not enough”
It's 4 AM. Your head baker arrives and doesn't know if today's orders need 40 kg or 80 kg of dough. They text you. You're still asleep. They guess and prep 60 kg. By 10 AM, you've got leftover dough or you're mixing a second batch mid-morning and throwing off the entire production schedule. If you've got two bakers or a second location, this chaos multiplies. There's no single source of truth for what needs to happen today.
“Tax season is a nightmare because your records are scattered across five spreadsheets and a notebook”
It's January. Your accountant asks for supplier invoices, ingredient costs, and sales by product type. You spend a weekend rebuilding data from bank statements, old emails, and memory. You find a $300 invoice you forgot to record. You can't prove what you spent on flour vs. yeast vs. salt. You're paying for ingredients you can't account for. You're missing deductions. You're stressed and you're probably leaving money on the table.
One Dashboard Shows You What to Bake, What to Buy, and What You're Making
Monday morning, you log in. You see today's orders: 40 sourdough, 25 ciabatta, 15 focaccia. The system tells you exactly how much flour, salt, water, and starter you need — scaled and ready. You see your inventory: 120 kg flour (enough), 8 kg salt (reorder Wednesday), 2 kg rye (reorder today). Your staff sees the same dashboard. They know what to prep before they call you. By Tuesday, you've got a complete record of what you spent, what you sold, and what you made. Tax season is one export.
- ✓Scale any recipe from 24 loaves to 200 loaves — ingredient amounts and costs recalculate in 30 seconds
- ✓Inventory tracking tells you what's left, what's coming in, and when to reorder — no more Saturday-morning panic
- ✓See your cost per loaf for every recipe — sourdough vs. ciabatta vs. focaccia — so you know which ones actually make money
- ✓Staff dashboard shows today's bake list, ingredient prep, and fermentation timeline — no texts, no guessing
- ✓One-click tax reports: supplier spend, ingredient costs, sales by product, profit margins — everything your accountant needs
How It Works
Enter Your Recipes Once
You create a recipe for sourdough: 500g flour, 350g water, 100g starter, 10g salt. You add the current price of each ingredient. BakeOnyx stores it. When flour prices change, you update it once — every recipe linked to flour updates automatically. You're not re-entering the same ingredient 15 times.
Scale Any Recipe in Seconds
A customer orders 60 sourdough loaves instead of 24. You enter '60' in the scale field. The system multiplies: 1,250g flour, 875g water, 250g starter, 25g salt. It calculates the cost: $3.42 per loaf in ingredients. You have a PDF job sheet with the scaled recipe ready to print or send to your baker. No math. No mistakes.
Track Inventory in Real Time
You log the flour you bought: 50 kg at $0.85/kg. You log the salt: 5 kg at $1.20/kg. Every time you bake, the system subtracts ingredients from inventory. You see: 'Flour: 32 kg left. Rye: 8 kg left. Reorder rye by Wednesday.' No spreadsheet. No guessing. No surprises.
Your Staff Sees What to Prep Today
Your head baker opens the app at 4 AM. They see: 'Today: 40 sourdough, 25 ciabatta, 15 focaccia. Prep: 45 kg flour, 31.5 kg water, 9 kg starter, 1.5 kg salt. Fermentation: sourdough 12 hours, ciabatta 8 hours.' They don't need to call you. They know exactly what to do.
Export Your Numbers for Tax Time
January arrives. You click 'Generate Tax Report.' The system exports: total supplier spend by ingredient, cost of goods sold by recipe, sales by product, profit margins. Your accountant gets a clean spreadsheet. You've got proof of every dollar in and out. No scrambling. No missing receipts.
Start Scaling Recipes in Seconds, Not Minutes
Try BakeOnyx free for 14 days. No credit card. See your exact ingredient costs, scale your first recipe, and get an inventory alert — all in the first 10 minutes.
Before & After BakeOnyx
A customer orders 80 sourdough loaves for a corporate catering event — double your usual batch
Before
You pull out your recipe card: 500g flour, 350g water, 100g starter, 10g salt. You multiply by 3.33 (80 loaves ÷ 24 loaves). You do the math on a scrap of paper: 1,665g flour, 1,155g water, 333g starter, 33g salt. You're not sure if you got the hydration right. You tell the customer $4.50 per loaf because you're nervous and want a margin. You start mixing at 4 AM. The dough feels slightly off. You add a little more water. You're 30 minutes behind schedule. You don't know if you made money on this order.
After
You enter '80' in the scale field. The system shows: 1,665g flour, 1,155g water, 333g starter, 33g salt. Cost per loaf: $2.18. You price it at $5.50 per loaf. You print the job sheet and hand it to your baker. They see the exact quantities and fermentation time. Mixing starts on time. The dough is perfect. You know you made $2.64 per loaf — $211 profit on this order.
It's Thursday morning and you're getting ready to place your weekly supplier order
Before
You walk to the storage room and check the bins. You've got about 40 kg of flour left — you think. You've got some salt but you're not sure how much. You guess and order 100 kg flour, 10 kg salt, and 5 kg rye. The rye arrives and you already have 8 kg in the back from last month. You overstocked. The salt runs out on Saturday and you scramble to find a local supplier at a higher price. You're spending money on guesses.
After
You log into BakeOnyx. Inventory shows: 38 kg flour (Friday's orders need 32 kg, Saturday's need 28 kg — reorder today), 3.2 kg salt (Saturday needs 2.8 kg, you're fine until Tuesday), 2 kg rye (Thursday's orders need 4 kg — reorder today). You place an exact order: 80 kg flour, 8 kg salt, 6 kg rye. No guessing. No overstocking. No Saturday panic.
Your accountant is asking for your 2024 ingredient costs and sales by product type for tax purposes
Before
You dig through emails, bank statements, and receipts. You find invoices from three suppliers scattered across three years of emails. You rebuild a spreadsheet from memory: 'I think I spent about $12,000 on flour, maybe $2,000 on starter and salt.' You can't find one $400 invoice. You're missing sourdough sales from March. You're guessing at cost of goods sold. Your accountant says, 'This is incomplete.' You spend a weekend rebuilding. You're probably missing $1,500 in deductions.
After
You click 'Tax Report' in BakeOnyx. The system exports: Flour: $11,847 (with every invoice linked). Salt: $1,920. Starter: $2,100. Sourdough sales: $18,400. Ciabatta sales: $12,600. Focaccia sales: $8,900. Cost of goods sold by product. Profit margins. Everything is clean, dated, and traceable. Your accountant gets it in 5 minutes. You find $2,100 in deductions you would have missed.
It's 4 AM on a Monday and your head baker arrives to start the week's baking
Before
You texted them Sunday night: 'We've got a bunch of orders. Maybe 40 sourdough, some ciabatta. I'll text you the exact numbers in the morning.' They arrive and don't know if they should prep 30 kg or 60 kg of dough. They call you. You're half asleep. You say, 'Start with 50 kg and I'll confirm.' They start mixing. By 6 AM, you've confirmed it's actually 45 kg sourdough, 28 kg ciabatta, and 18 kg focaccia — 91 kg total. They've already mixed 50 kg. You've got leftover dough or you're mixing more mid-morning. The day is chaotic.
After
Your baker opens the BakeOnyx app at 4 AM. They see: 'Monday Orders: 45 sourdough, 28 ciabatta, 18 focaccia. Prep: 63 kg flour, 44 kg water, 14 kg starter, 2.1 kg salt. Fermentation: sourdough 12 hours, ciabatta 8 hours, focaccia 4 hours.' They know exactly what to do. They start mixing the right amount. Production is on schedule. No phone calls. No guessing. No wasted dough.
What Changes for You
Scale recipes in 30 seconds instead of 15 minutes of calculator work
You save 14.5 minutes per recipe scale. If you scale recipes 3 times a week, that's 45 minutes a week, or 2.3 hours a month. Over a year, that's 28 hours — nearly a full week of your time back. You're not doing math. You're baking.
Know your ingredient costs down to the gram, so you price correctly
You discover your ciabatta costs $2.80 to make but you've been selling it for $5.00. You raise the price to $5.75. That's $0.75 more per loaf. If you sell 30 ciabatta a week, that's $22.50 more per week, or $1,170 per year — from one price adjustment. You're not guessing anymore.
Stop running out of ingredients because you get reorder alerts 3 days early
The system tells you: 'You have 12 kg rye flour. Thursday's orders need 18 kg. Reorder by Wednesday.' You place the order on schedule. No Saturday-morning panic. No rush delivery fees. No disappointed customers. You save the stress and the money — rush flour delivery costs 40% more than standard.
Your staff knows what to bake before 5 AM, so morning prep is 25% faster
No phone calls. No guessing. No prep mistakes. Your head baker sees the dashboard, knows the exact quantities, and starts mixing. Production starts on time. If you've got two locations or two bakers, this coordination saves 30 minutes of communication every morning — 2.5 hours a week.
Tax season takes 2 hours instead of a weekend
You export your reports on January 2nd. Your accountant has clean data. You're done. You save 6 hours of spreadsheet rebuilding, email searching, and memory work. You find deductions you would have missed. You probably save $500-$1,500 in tax time and unclaimed expenses.
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Start Scaling Recipes in Seconds, Not Minutes
Try BakeOnyx free for 14 days. No credit card. See your exact ingredient costs, scale your first recipe, and get an inventory alert — all in the first 10 minutes.
Free 14-day trial. No credit card required. Plans from $29/month.