Stop Pricing Orders in Your Head. Know Your Exact Costs in 45 Seconds.
Bakery management software for home-based bakers who need to price custom orders fast, track inventory without panic, and actually know if they're making money.
Price a custom order in 45 seconds instead of 10 minutes of mental math and spreadsheet digging.
You're mid-batch when your phone rings. A customer wants 200 macarons for a corporate event next Friday. You have no idea what to charge. You know the ingredients cost something, but you're not sure if you're making $50 or losing $20. You wing it, quote $180, and spend the next hour wondering if you just undercut yourself. This is the moment most home bakers realize they need bakery management software for home-based bakers — not to become corporate, but to stop leaving money on the table. BakeOnyx is built for exactly this: the moment you need an answer before your hands dry off.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're guessing at prices and leaving money on the table”
You know your ingredient costs roughly — a pound of butter is about $5, eggs are cheap — but you've never calculated the actual cost of a 6-inch vanilla cake with Swiss meringue buttercream and fondant flowers. So you price it at $45 and hope. Your friend's bakery charges $65 for the same thing. You have no way to know if you're undercharging by 30% or if your overhead is just lower. Every order is a gamble.
“Your inventory is a mystery until you run out”
You're in the middle of Saturday's rush — three custom orders to decorate, a wedding cake to assemble, and a walk-in asking for a dozen cupcakes. You reach for the cream cheese and realize you're down to 200g. You need 600g for tomorrow's orders. You didn't know because you've been tracking inventory in your head and a sticky note on the fridge. You lose the walk-in order. You scramble to buy cream cheese at 2x the normal price. This happens once a month.
“Your order emails are scattered across three places”
A customer emails you Tuesday. You reply Wednesday. They confirm Friday. You write it in your phone notes. Your mom calls with a reminder. You have a notebook by the oven. You screenshot the Instagram DM. By the time you're prepping for the week, you're not sure if that wedding cake is for the 15th or the 22nd, and you can't find the email with the flavor notes. You call the customer back. You feel disorganized. You are disorganized, but only because you're using four systems at once.
“Tax season turns into a weekend of spreadsheet hell”
It's January. Your accountant asks for 2024's sales by month, cost of goods sold, and supplier invoices. You have receipts in a shoebox, a few bank statements, and orders scattered across email, text, and a notebook. You spend Saturday and Sunday building a spreadsheet from scratch, guessing at some numbers, and still feeling like you're missing something. You owe taxes on revenue you don't even know if you made a profit on.
“You can't scale without scaling chaos”
A local coffee shop wants to buy 50 croissants a week. A catering company wants to talk about custom cakes for their events. You want to say yes, but you're already managing orders in your head and inventory on sticky notes. Adding a wholesale client or a second revenue stream feels impossible without hiring help you can't afford. You turn down the opportunity because the admin burden feels worse than the extra money.
Your Orders, Inventory, and Costs in One Place
Monday morning looks different. You wake up, open BakeOnyx on your phone, and see exactly what you're baking today: three custom orders, one wholesale batch, and the ingredient list auto-generated based on what you've already confirmed. You know you have enough cream cheese (the system told you to reorder Wednesday). You price a phone call in 45 seconds because the system knows your exact cost per gram. By Friday, when tax questions come up, you export a report instead of building a spreadsheet. You feel in control.
- ✓Calculate exact recipe costs in seconds — $5.06 for a 5-inch cake, $10.69 for a 9-inch, automatically updated when ingredient prices change
- ✓Track inventory across all recipes — know when to reorder before you run out, not after
- ✓Manage orders from inquiry to invoiced — every email, quote, and confirmation in one timeline
- ✓Scale recipes on the fly — double a 24-cupcake batch to 150 for a last-minute order, costs recalculate instantly
- ✓Export reports for taxes in one click — monthly sales, profit margins, supplier spend, all ready for your accountant
How It Works
Enter Your Recipes Once
You open BakeOnyx and type in a recipe: 4000g cake mix, 500g butter, 300g eggs, 200g vanilla extract. You enter what you paid for each ingredient last time ($45 for cake mix, $6 for butter, $4 for eggs, $12 for vanilla). BakeOnyx calculates the cost per gram. Done. You never have to do this math again — when butter prices change, you update the price once and every recipe linked to butter recalculates.
Price an Order in 45 Seconds
A customer texts: 'How much for a 3-tier wedding cake, 6-8-10 inches, vanilla cake, buttercream, fondant?' You open BakeOnyx, select your wedding cake recipe, choose the sizes, and the system shows you: tier 1 costs $5.06 in ingredients, tier 2 costs $8.94, tier 3 costs $10.69. Total ingredient cost: $24.69. You add your labor, overhead, and profit margin (you set this once). Your price: $85. You text back in 2 minutes. Customer books it.
Track the Order from Inquiry to Paid
The customer confirms via email. You create an order in BakeOnyx: flavor, size, delivery date, price, deposit due. The system sends them an automated confirmation email with the total and payment link. They pay. The order moves to 'Confirmed.' On bake day, you see it on your production list with all the details. When it's delivered, you mark it complete. The system generates an invoice. You're done.
Get Alerts Before You Run Out
You have 800g of cream cheese left. BakeOnyx knows Thursday's orders need 1,200g. It sends you a notification: 'Reorder cream cheese by Wednesday to fulfill Thursday orders.' You order it Wednesday morning at normal prices instead of paying rush fees Saturday night.
Export Reports for Taxes or Growth Planning
It's January. Your accountant asks for 2024 financials. You open BakeOnyx, click 'Annual Report,' and download a PDF with monthly sales, profit margins by product, supplier spend, and customer lifetime value. You email it. Done. Or it's June and you're wondering if macarons are actually profitable — you run a 'Profit by Product' report and see: macarons are 38% margin, cupcakes are 42%, wedding cakes are 35%. You now know what to push and what to price higher.
Start Pricing Orders With Confidence
Try BakeOnyx free for 14 days. No credit card required. Price your first order in 45 seconds.
Before & After BakeOnyx
A customer calls asking for a price on 200 macarons for a corporate event
Before
You tell them you'll call back with a quote. You hang up, open your phone notes (where you wrote down macaron ingredient costs 6 months ago), try to remember if those prices are still current, do math on a calculator, add a markup you're not sure about, and call back 20 minutes later with a number you're already second-guessing. The customer books it, but you spend the next hour wondering if you quoted too low.
After
You tell them your price while they're still on the phone. You open BakeOnyx, select 'Macarons,' change the quantity from 24 to 200, and the cost recalculates: $47.30 in ingredients. You add your standard labor and profit margin (set once, applies to every order). Your price: $165. You quote it with confidence. The customer books it immediately. You hang up, add the order to BakeOnyx, and the system sends them a confirmation email with payment link.
Tax season arrives and your accountant asks for 2024 financials
Before
You have receipts in a shoebox, a few bank statements, orders written in a notebook, and emails scattered across your inbox. You spend Saturday and Sunday building a spreadsheet, trying to remember which orders you actually completed, and guessing at some numbers. You're still missing data. You feel embarrassed handing this to your accountant. Your accountant has to ask follow-up questions, which costs you more in accounting fees.
After
Your accountant asks for 2024 financials. You open BakeOnyx, click 'Annual Report,' and download a PDF with monthly sales, total revenue ($18,400), cost of goods sold ($6,200), profit by product, supplier spend, and customer lifetime value. You email it in 2 minutes. Your accountant has everything they need. You're done.
You're mid-Saturday-rush and realize you're low on cream cheese
Before
You're decorating three custom orders when you reach for cream cheese and find 200g left. You need 600g for tomorrow's orders. You didn't know because you track inventory in your head. You call your supplier — it's Saturday, so it's 2x the price. You pay $18 instead of $9. Or you cancel tomorrow's orders and disappoint customers.
After
Thursday, BakeOnyx sends you a notification: 'You have 800g cream cheese. Saturday and Sunday orders need 1,200g. Reorder by Friday morning.' You order it Friday morning at regular prices. Saturday arrives, you have everything you need, and you say yes to a walk-in order for 12 cupcakes that you would have turned down because you weren't sure about inventory.
A wholesale client wants to know if you can supply 50 croissants weekly
Before
You want to say yes, but you're already managing orders in your head and inventory on sticky notes. You don't have a system to track a recurring order, calculate the cost, or make sure you have ingredients every week. It feels like too much admin. You say no. You lose $200/month in recurring revenue.
After
You say yes. You create a recurring order in BakeOnyx for 50 croissants every Friday. The system reminds you Wednesday to confirm the order and shows you exactly what ingredients you need. It tracks delivery and payment automatically. You add $200/month in recurring revenue with zero extra admin burden. You're now thinking about adding a second wholesale client.
What Changes for You
Price Orders While Your Hands Are in Dough
Stop putting customers on hold while you dig through spreadsheets or try to do mental math. With BakeOnyx, you quote a custom order in 45 seconds from your iPad or phone, even if you're mid-batch. You capture the sale instead of losing it to a competitor who answers faster.
Know Exactly Which Products Actually Make Money
You've been baking macarons for two years. You think they're your best seller. BakeOnyx shows you: macarons are 38% profit margin, but wedding cakes are 45%. You've been pushing the wrong product. By shifting focus to wedding cakes and raising macaron prices, you increase monthly profit by $300 without baking more.
Cut Sunday-Night Pricing Sessions from 3 Hours to 15 Minutes
You used to spend every Sunday night reviewing next week's orders, recalculating costs, and updating your price list. BakeOnyx does this automatically. You spend 15 minutes reviewing confirmed orders and prepping your bake list. You get your Sunday night back.
Stop Losing Orders to Inventory Stockouts
You turn down 2-3 orders a month because you're not sure if you have enough ingredients. BakeOnyx tracks inventory across all your recipes and alerts you when to reorder. You say yes to every order because you know what you have. This adds $400-600 per month in revenue you were already leaving on the table.
Handle 30+ Orders a Month Without an Assistant
With orders tracked in one place, email updates automated, and invoices generated automatically, you manage 30+ orders a month alone. You don't need to hire help yet. You save $1,200-1,800 per month in labor costs while growing revenue.
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Start Pricing Orders With Confidence
Try BakeOnyx free for 14 days. No credit card required. Price your first order in 45 seconds.
Free 14-day trial. No credit card required. Plans from $29/month.