Stop Guessing What Your Cakes Actually Cost to Make
Know the exact cost of a 3-tier wedding cake — down to the gram of fondant — in under 60 seconds, and stop undercharging for years.
Price a custom order in 45 seconds instead of 10 minutes. Know your exact cost per portion — down to the gram of ingredients — and stop undercharging.
You're pricing a custom order over the phone. The customer asks about a 2-tier chocolate cake with ganache drip and fresh berries. You pause. You don't actually know if you're making $30 or losing $5 on that cake. You've been running your bakery on spreadsheets, notebooks, and guesswork — and you're tired of it. Bakery cost accounting software exists, but most of it is built for chains with accountants on staff, not for you. You need something that speaks your language: batches, yields, portion costs, and the real expenses that matter.
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Sound Familiar?
“You're pricing orders on gut feeling, not math”
A customer calls asking for a quote on 150 cupcakes with custom piping. You multiply some numbers in your head, add what feels like a safe margin, and give a price. Later, when you actually make them, you realize you forgot to account for the buttercream, the boxes, or the time spent on custom work. You've just made $40 on a 4-hour job. This happens every week, and you have no way to know which recipes are actually profitable.
“Your spreadsheets don't talk to each other”
You have one spreadsheet for recipes, another for orders, another for expenses, and another for taxes. When the price of butter goes up, you manually update five different files. When you scale a recipe from 24 cupcakes to 150, you recalculate every ingredient amount by hand. One typo costs you money. You spend Sunday nights updating prices instead of being with your family.
“Tax season is a nightmare you dread for months”
It's March. Your accountant asks for a breakdown of your ingredient costs, packaging costs, and labor expenses for the year. You have a shoebox of receipts, three spreadsheets, and a notebook with handwritten notes. You spend a full weekend sorting through everything, and you're still not sure if you've captured every expense. You know you're paying more taxes than you should because you can't prove what you've spent.
“You can't see which products make money and which ones don't”
You bake 40 different recipes. Some are bestsellers. Some you make once a year. You have no idea which ones are actually profitable after accounting for ingredients, packaging, and your time. You keep making the low-margin items because you don't have the data to make a different decision. You're working harder to make less money.
“Inventory surprises cost you orders”
It's Saturday morning. You're prepping for a busy day of walk-ins and have a wedding cake to bake. You reach for the vanilla extract and it's almost gone. You can't make the wedding cake without it. You call around to find a supplier open on Saturday, pay rush delivery, and lose profit on that order. You have no system telling you what you need to reorder before you run out.
Your Bakery's Finances in One Dashboard — Built by Someone Who Worked the Ovens
Monday morning looks different. You already know which orders are coming, what you need to bake, and exactly what each product costs. You price a custom order in 45 seconds — not 10 minutes of guessing. When a walk-in asks for something special, you quote a price that actually covers your costs and your time. Your inventory tells you what to reorder before you run out. Tax season is an export, not a crisis.
- ✓Calculate exact portion costs from recipes — down to the gram of fondant
- ✓Price any custom order in 45 seconds, not 10 minutes of spreadsheet math
- ✓See which recipes are actually profitable and which ones you've been undercharging for
- ✓Get inventory alerts before you run out of vanilla extract on Saturday morning
- ✓Export everything for taxes in one click — no more shoebox of receipts
How It Works
Enter your recipe once, then scale it forever
You open BakeOnyx and enter your chocolate cake recipe: 450g flour ($0.89), 200g butter ($2.40), 3 eggs ($1.20), 100g cocoa powder ($4.50). BakeOnyx calculates the total cost ($8.99) and the cost per gram ($0.0113). Now when a customer asks for a 5-inch cake (450g) or a 9-inch cake (950g), you click 'scale recipe' and BakeOnyx adjusts every ingredient and recalculates the cost instantly. No spreadsheet. No math. No mistakes.
Add your actual ingredient prices — BakeOnyx updates everything automatically
You buy butter from two suppliers. One costs $2.40 per 454g, the other costs $2.15. You enter both prices in BakeOnyx. When you buy from the cheaper supplier, you update the price once. Every recipe that uses butter — and every order that includes those recipes — recalculates automatically. You see immediately how much the price change affects your margins.
Quote a custom order in 45 seconds
A customer emails asking for a 3-tier wedding cake with fondant, fresh flowers, and custom piping. You open BakeOnyx, select your wedding cake recipe, add the fondant cost, add packaging, add your labor rate for custom work. BakeOnyx calculates the total ingredient cost ($34.50), adds your markup, and shows you a price ($89.99) that actually makes you money. You reply to the email before your coffee gets cold.
Watch your inventory in real time — get alerts before you run out
BakeOnyx knows you have 800g of cream cheese in stock. It knows Thursday's orders need 1,200g. It alerts you to reorder on Tuesday — not Saturday morning when you're already in crisis mode. You set minimum stock levels for your most-used ingredients, and BakeOnyx watches them. You never lose an order because you ran out of vanilla extract again.
Export everything for taxes — one click, one file
Tax season arrives. Your accountant asks for ingredient costs, packaging costs, and supplier expenses. You click 'export' in BakeOnyx and download a spreadsheet with every transaction, organized by category, with totals already calculated. You send it to your accountant. You're done in 5 minutes instead of a weekend.
Stop Guessing Your Costs — Start Your Free Trial Today
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Before & After BakeOnyx
Pricing a custom wedding cake order over the phone
Before
A customer calls asking for a quote on a 3-tier wedding cake with fondant, fresh flowers, and custom piping. You say 'Let me get back to you' because you need to calculate costs. You hang up and open your spreadsheet. You find your wedding cake recipe, multiply the ingredients by 1.5 because it's 3 tiers, add fondant costs (but what's the current price?), add packaging, and try to remember your labor rate. You email the customer 2 hours later with a price you're not confident about. She asks if you can do it for less. You don't know if you can afford to.
After
A customer calls asking for a quote on a 3-tier wedding cake with fondant, fresh flowers, and custom piping. You open BakeOnyx on your phone while they're still on the line. You select your wedding cake recipe, scale it to 3 tiers (BakeOnyx adjusts all ingredients), add fondant, add labor for custom piping. The total cost is $34.50. You add your standard 160% markup. The price is $89.99. You quote her the price while she's on the phone. She books it immediately. You hang up and move to the next order.
Managing inventory before a busy weekend
Before
It's Thursday. You have a wedding cake, 200 cupcakes, and 50 macarons to bake Friday and Saturday. You open your notebook and try to figure out what ingredients you need. You mentally add up the flour, butter, eggs, and cream cheese across three recipes. You're pretty sure you have enough, but not completely sure. You drive to the store Friday morning just to be safe. You buy ingredients you already have at home. You waste $30 and 45 minutes.
After
It's Thursday. BakeOnyx shows you all your orders for Friday and Saturday. It automatically calculates every ingredient you need for the wedding cake, 200 cupcakes, and 50 macarons. It tells you that you have 800g of cream cheese and you need 1,200g. It alerts you to reorder on Thursday so it arrives Friday morning. You order online. You don't waste money on duplicate purchases. You never run out.
Preparing for tax season
Before
It's March. Your accountant asks for a breakdown of ingredient costs, packaging costs, and labor expenses for 2024. You have receipts in a shoebox, expenses in three different spreadsheets, and some handwritten notes in a notebook. You spend a weekend sorting through everything, trying to remember which expenses were business and which were personal. You're not confident you've captured everything. You might be overpaying taxes by $800 because you can't prove your deductions.
After
It's March. Your accountant asks for a breakdown of costs. You click 'export' in BakeOnyx and download a spreadsheet with every ingredient purchase, every packaging order, and every labor expense, organized by category with totals already calculated. You send it to your accountant in 5 minutes. Your accountant finds deductions you missed. You save $800 in taxes.
Deciding whether to keep making a low-margin product
Before
You've been making almond croissants for 3 years. You love them. You assume they're profitable because they sell well. One day you actually sit down and calculate the cost: butter, almonds, pastry dough, labor, packaging. The total cost is $3.20. You sell them for $5.50. Your margin is only 42%. You're spending 30 minutes per batch making them, and you're making $1.50 per croissant. You keep making them anyway because you don't have clear data telling you to stop.
After
You open BakeOnyx and look at your profit margin report. It shows every product ranked by profitability. Your almond croissants are at the bottom: 42% margin, $1.50 per unit. Your chocolate croissants are at the top: 68% margin, $3.20 per unit. You see immediately that you're spending the same time on both, but one makes 2x the profit. You cut almond croissants from your regular menu and offer them only as a special order at $7.50. Your margin jumps to 57%. You're making $2.30 per croissant instead of $1.50.
What Changes for You
Price custom orders in 45 seconds instead of 10 minutes — and never underprice again
You stop guessing. You know the exact cost of every ingredient, every gram of fondant, every minute of labor. When a customer asks for a price, you quote with confidence because you know you're making money. Over a year, this means you're not leaving $3,000+ on the table from underpriced orders.
Cut your Sunday-night pricing sessions from 3 hours to 15 minutes
You used to spend Sunday nights updating recipes, recalculating costs, and preparing quotes for the week. With BakeOnyx, your recipes are always current. Ingredient prices update once and flow through automatically. You spend 15 minutes reviewing the week instead of 3 hours in spreadsheet hell.
Stop running out of vanilla extract on Saturday mornings — save 2-3 rush orders per year
Inventory alerts tell you what to reorder before you run out. No more panicked calls to suppliers. No more rush delivery fees. No more lost orders because you couldn't fulfill them. That's 2-3 wedding cakes per year you don't lose — $600+ in revenue you actually capture.
Know exactly which of your 40 recipes are actually profitable
You see a report showing profit margin for every recipe you bake. The macarons you thought were a bestseller? They're actually your lowest-margin item. The sourdough you make once a month? It's your most profitable product. You make smarter decisions about what to bake and what to stop making.
Turn tax season from a weekend nightmare into a 5-minute export
Your accountant gets organized data instead of a shoebox of receipts. You get a deduction for every expense you actually made. You pay less in taxes because you can prove your costs. This saves you $500-$2,000 per year depending on your bakery size.
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