Stop Guessing Which Products Actually Make You Money
See your exact profit margin on every item you bake — from a dozen croissants to a 3-tier wedding cake — in one dashboard.
Know your exact profit margin on every product in under 60 seconds — and catch underpriced items before they cost you hundreds.
You've been baking the same 15 products for two years. You know they sell. But do you know which ones actually pay your rent? Most bakers can't answer that question without spending a Sunday night with a calculator and three different spreadsheets. A bakery margin analysis by product cuts through the guessing. You price based on intuition, competition, or what feels right — not on what your costs actually are. By Monday morning, you could know exactly which items are your profit engines and which ones are quietly eroding your margins.
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Sound Familiar?
“You price three similar items three different ways and have no idea why”
Your 6-inch cake sells for $35. Your 7-inch cake sells for $40. Your 8-inch cake sells for $50. But you don't actually know what each one costs to make — ingredient by ingredient, labor factored in. You've been running them all through the same buttercream recipe, but you priced them based on what competitors charge, not on your actual costs. By the time you realize one of them is barely breaking even, you've already sold 40.
“Your bestseller might be your worst profit margin”
Your chocolate layer cake outsells everything else 3-to-1. It's your signature. But because it moves so fast, you've never actually calculated what it costs you to make one. You price it at $28 because that's what you've always charged. Last week, you finally sat down with a spreadsheet and realized the ingredients alone cost you $14.50 per cake. After labor, packaging, and overhead, you're making $6 per cake — while your custom wedding cakes make $45. You've been promoting the wrong product.
“You change a supplier and have to manually reprice 20 products”
Your butter supplier raises prices by 15%. Now you have to go through every recipe, recalculate costs, and reprice items one by one. You're standing at the counter with a phone in one hand and a calculator in the other, trying to figure out if your croissants still make money at $4.50 each. You're guessing. You miss an item. For the next month, you're losing money on something you didn't even realize changed.
“You don't know if a custom order is worth taking”
A customer calls at 2 PM on Friday. They want 150 cupcakes with custom piping for a wedding on Saturday. You have no system to quickly calculate whether this rush order is worth the chaos. You either turn it down (and lose $400 in revenue) or say yes, pull your team in on short notice, and realize Sunday that you barely broke even after all the extra labor.
“Tax season is a nightmare because you've never tracked profit by item”
Your accountant asks for a breakdown of your sales by product. You don't have one. You send them a list of invoices and hope they can figure it out. You can't tell them which products are actually profitable, which ones you should stop making, or where your money is actually coming from. You're flying blind when tax planning time comes around.
Know Your Exact Profit on Every Single Item You Make
Monday morning, you open your dashboard and see a ranked list of your 40 products sorted by profit margin. Your 8-inch wedding cake is at the top (48% margin). Your chocolate layer cake is near the bottom (18% margin). You immediately see that your custom macarons are underpriced by $0.32 per dozen. You adjust the price in the system. Every order from now on reflects the new cost. When your butter supplier raises prices, you change one number in BakeOnyx and all 12 recipes that use butter automatically recalculate. Your team sees the updated costs on their prep sheets before they even start baking.
- ✓See profit margin % on every product in a ranked dashboard — top earners first
- ✓Change one ingredient cost and all linked recipes reprice automatically
- ✓Know if a rush order is worth taking before you say yes to the customer
- ✓Track labor, packaging, and overhead per item — not just ingredient cost
- ✓Export profit-by-product reports for tax planning and business decisions
How It Works
Enter your recipes once with exact ingredient costs
You log into BakeOnyx and add your 6-inch chocolate cake recipe: 400g flour ($0.08/100g), 250g butter ($0.32/100g), 4 eggs ($0.40 each), 100g cocoa ($0.18/100g), plus vanilla, salt, baking powder. The system calculates your total ingredient cost: $4.82. You set your selling price: $28. BakeOnyx shows you a 48% profit margin on that item.
Add labor and overhead costs per product
You tell BakeOnyx that a 6-inch cake takes 25 minutes of labor (mixing, baking, cooling, crumb coat, frosting). At your effective labor rate of $20/hour, that's $8.33 per cake. You also allocate $1.50 per item for packaging, boxes, and tape. Now your true cost is $14.65. Your real margin drops to 48% — but you know the actual number. No guessing.
Watch your margins update when suppliers change prices
Your butter supplier sends a new price list. Butter is now $0.38/100g instead of $0.32. You update the price in BakeOnyx. The system recalculates every recipe that uses butter — cakes, frosting, croissants, cookies. Your 6-inch cake now costs $5.24 instead of $4.82. Your margin drops from 48% to 44%. You decide to raise the price to $30 to get back to 48%. The change goes live immediately.
Compare margins across your entire product line
You open the Profitability Report. It shows all 40 of your products ranked by profit margin. Your custom wedding cakes are at the top (52% margin). Your sourdough loaves are at the bottom (12% margin). You see that you've been undercharging for macarons by $0.40 per dozen. You see that your bestselling chocolate cake is only making 18% margin — less than half of your wedding cakes. You make a decision: raise the price on the chocolate cake or stop making it.
Price a custom order in 45 seconds before you commit
A customer calls asking for 200 mini cupcakes with custom piping for a corporate event. You open BakeOnyx, scale your 24-cupcake recipe to 200 cupcakes. The system shows you: ingredient cost $18.40, labor (3 hours piping) $60, packaging $8. Total cost: $86.40. You want a 45% margin. Price: $157. You tell the customer $160. You know you're making $73.60 on this order. You say yes. No guessing.
See Your Profit on Every Product in 60 Seconds
Start a free trial. No credit card. Import your recipes and pricing. See which products are actually making you money.
Before & After BakeOnyx
Pricing a custom wedding cake order
Before
A customer calls asking for a 3-tier wedding cake with fondant, custom flowers, and delivery. You ask when they need it (two weeks away). You say 'let me think about it and call you back.' You hang up and open your spreadsheet from 2019. You find your wedding cake recipe — but it's for a 2-tier, not a 3-tier. You scale it in your head, add some buffer for fondant and flowers, and guess $280. You call back and quote $280. The customer says yes. Two weeks later, you've spent 8 hours on this cake (mixing, baking, cooling, crumb coat, fondant, piping, flowers, delivery). Your ingredient cost was $45. Your delivery was 1.5 hours. You made about $90 on 9.5 hours of work. You didn't even realize you underpriced it.
After
A customer calls asking for a 3-tier wedding cake with fondant, custom flowers, and delivery. You open BakeOnyx on your iPad while they're still on the phone. You enter: 3-tier cake (you have a recipe saved), add fondant ($12), add custom piping (30 minutes), add delivery (1.5 hours). The system shows: ingredient cost $45, labor $95 (8 hours at $20/hour, plus delivery), materials $18. Total cost: $158. You want a 45% margin. Price: $287. You quote $290 while the customer is waiting. They book it. You know you're making $132 on this cake. You hang up and your team sees it in their production calendar with all the scaled ingredient amounts already calculated.
Discovering which of your 15 products is actually profitable
Before
You've been baking the same 15 items for three years. You know which ones sell and which ones don't. But you don't know which ones make you money. You assume your bestsellers (chocolate layer cake, sourdough loaf, croissants) are your profit engines. You promote them on Instagram. One day, your accountant asks you to break down your sales by product for tax planning. You can't. You send her a list of invoices and she tries to piece it together. You have no idea that your 'bestselling' chocolate cake is only making 18% margin while your 'slow-moving' custom macarons make 58%. You're promoting the wrong products.
After
You open BakeOnyx and click 'Profitability by Product.' You see all 15 items ranked by margin. Top to bottom: Custom macarons (58%), Wedding cakes (52%), Cupcakes (48%), Brownies (42%), Chocolate layer cake (18%), Sourdough (12%). You immediately see that your bestseller is your worst margin. You also see that macarons — which you've barely promoted — are your most profitable item. You adjust your pricing on the chocolate cake by $3 (raising it from $28 to $31). You start promoting macarons on Instagram. You stop making sourdough loaves because the margin is too thin. In three months, your average order value is up 11% and your total profit is up 18% because you're selling more of the right products.
Handling a supplier price increase
Before
Your butter supplier raises prices 12%. You don't find out until you're mid-batch and realize the invoice is higher than expected. You don't have time to recalculate all your recipes, so you just keep going. For the next month, you're making less profit on every item that uses butter — cakes, frosting, croissants, cookies. You don't realize this until your accountant points it out at month-end. By then, you've made 200 items at the old margin. You've lost about $300 in profit on butter-based items alone.
After
Your butter supplier sends a new price list. Butter is now $0.38/100g instead of $0.32. You log into BakeOnyx and update the butter price. The system immediately recalculates all 8 recipes that use butter. You see that your margin on cakes drops from 48% to 44%, your croissants drop from 35% to 31%, your cookies drop from 42% to 38%. You decide to raise prices on cakes and croissants by $2-3 each. You keep the cookie price the same because you want to stay competitive. The price changes go live immediately. Your team sees the updated ingredient costs on their prep sheets. You've caught the margin erosion before it costs you hundreds.
Deciding whether to accept a rush order
Before
A customer calls at 2 PM on Friday. They want 150 cupcakes with custom piping for a wedding on Saturday morning. You have no system to calculate the cost. You know it's a rush, so you feel like you should charge more, but you don't know how much more. You either turn it down (and lose $300-400 in revenue) or say yes, pull your team in on short notice, and figure out the profit later. You say yes. Your head baker comes in at 5 AM on Saturday. You're mixing cupcakes at 11 PM Friday night. By Saturday afternoon, you're exhausted. You realize you spent 6 hours of labor (you + head baker) on this order. Your ingredient cost was $35. You charged $280. After labor, you made about $80 on 6 hours of work — $13/hour. You should have turned it down.
After
A customer calls at 2 PM on Friday. They want 150 cupcakes with custom piping for a Saturday morning wedding. You open BakeOnyx and scale your 24-cupcake recipe to 150 cupcakes. You add 'rush delivery' (3 hours extra labor). The system shows: ingredient cost $35, labor for rush (6 hours at $20/hour) $120, packaging $18. Total cost: $173. You want a 45% margin on rush orders (higher than normal because of the disruption). Price: $315. You tell the customer $320. They book it. You know you're making $147 on this order. You say yes confidently. Your team sees it in their production calendar. You're not guessing anymore.
What Changes for You
Stop leaving money on the table by underpricing bestsellers
Most bakers underprice their most popular items because they sell fast and don't feel like they need attention. A bakery margin analysis by product shows you exactly which bestsellers have the lowest margins. You discover your chocolate layer cake is only making 18% profit while your custom cakes make 48%. You raise the chocolate cake price by $3. You sell 30 per month. That's $90 extra per month, or $1,080 per year, just from fixing one price.
Cut your Sunday-night pricing sessions from 3 hours to 15 minutes
Right now, pricing next week's custom orders takes you 3 hours on Sunday night. You're pulling recipes, calculating ingredient costs, guessing at labor time, and trying to figure out if you want to make it. With BakeOnyx, you scale the recipe, see the cost in 30 seconds, set your margin, and you're done. You do 20 quotes in 15 minutes instead of 3 hours. You also price them consistently — no more 'I felt generous that day' discrepancies.
Catch supplier price increases before they kill your margins
When your flour supplier raises prices 8%, you used to find out by accident — when you realized your margin on bread had dropped from 35% to 28%. Now you update one price in BakeOnyx and see immediately which products are affected. You can reprice, switch suppliers, or change recipes before you've lost money on 100 loaves. This catches itself within days, not weeks.
Make data-driven decisions about which products to promote
You've always promoted your bestsellers. But what if your bestseller makes 18% margin and your slow-moving custom cakes make 52%? BakeOnyx shows you profit per product per month. You realize you should be pushing the high-margin items, not the high-volume ones. You shift your Instagram focus. In three months, your average order value goes up 12% because you're selling more of the profitable items.
Know immediately if a rush order or custom request is worth your time
A customer wants 300 macarons by tomorrow morning. That's a 2 AM start and pulling your head baker in on her day off. You scale the recipe in BakeOnyx, see the labor cost is $85 for a rush, and calculate your margin at this price point. You know whether it's worth the disruption before you commit. You can say 'yes, but it's $240 instead of $180' because you know your true cost. No more saying yes to orders that don't actually pay you.
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See Your Profit on Every Product in 60 Seconds
Start a free trial. No credit card. Import your recipes and pricing. See which products are actually making you money.
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