Stop Guessing What Your Products Actually Make — Know Your Exact Profit Per Item
See which of your 40 recipes actually makes money and which ones you've been undercharging for years.
Know the exact profit on a 3-tier wedding cake — down to the gram of fondant — in under 60 seconds, not 20 minutes of spreadsheet math.
You've been baking the same chocolate layer cake for three years. You know it sells. But do you actually know if you're making $8 profit or $2 profit per cake? Most bakers don't. You price based on what competitors charge, or what feels right, or what you charged last year. Then tax season hits and you export your sales, realize your margins are thinner than your fondant, and wonder where the money went. Bakery margin analysis software exists to answer one question: which of your products is actually profitable? Not in theory — in your actual kitchen, with your actual ingredient costs, your actual waste, your actual labor. This page teaches you how to find out.
Free 14-day trial. No credit card required.
Sound Familiar?
“You price by gut feeling, not math”
A customer calls Friday asking for 150 cupcakes for Monday. You quote $3.50 each because that's what you've always charged. But you don't actually know if flour costs went up, if you're using more buttercream than you used to, or if you're even covering your time. You hang up the phone and hope you didn't just promise to bake 150 cupcakes at a $0.50 margin.
“You don't know which recipes are bleeding money”
Your sourdough sells every day. Your croissants are beautiful and take 18 hours of labor. Your wedding cakes are your pride. But when you look at your bank account, you're not sure which one is actually funding your rent. You suspect the croissants aren't worth the time, but you've never done the math. So you keep making them because they look good in your Instagram feed.
“Ingredient costs change and you don't adjust prices”
Butter was $4.20 a pound in January. It's $5.80 in June. You bought a new stand mixer and now your overhead is higher. But your cake prices are the same as they were six months ago. You're still quoting $2.85 per cupcake when your actual cost is now $1.95 per cupcake — your margin got tighter and you didn't even notice.
“Sunday night pricing sessions take 3 hours and you still miss things”
You sit down Sunday at 8 PM with a list of 12 new custom orders for the week. You open a spreadsheet. You calculate ingredient costs for each recipe. You look up current prices for eggs and cream cheese. You add labor time. You second-guess yourself. You start over. By 11 PM you've priced 8 orders and you're exhausted. Monday morning you realize you forgot to account for the fondant on the 5-tier cake.
“You don't know your cost per portion, so you can't scale prices for different sizes”
You make a 6-inch cake for $15. A customer asks for a 10-inch cake. You know it's bigger, so you charge $35. But is that right? Are you charging enough? Your 6-inch uses 450g of batter. Your 10-inch uses 950g. The cost difference should be proportional. But you've never actually calculated the cost per gram, so you're guessing.
See Your Real Profit — Recipe by Recipe, Order by Order
Monday morning you wake up and check your iPad. BakeOnyx shows you that your wedding cakes make 42% margin, your sourdough makes 38% margin, and your croissants make 18% margin. You already know you need to either raise croissant prices or stop making them. A customer texts asking for a rush order of 200 macarons. You open BakeOnyx, type in the quantity, and get a price in 45 seconds. You text back with confidence. The order is confirmed. No spreadsheet. No guessing. No Sunday night panic.
- ✓Calculate exact ingredient cost per gram — butter price change updates all linked recipes instantly
- ✓Scale any recipe up or down and see the new cost in real time — 24 cupcakes to 150 cupcakes
- ✓Price a custom order in 45 seconds while your hands are in dough — works on iPad at the counter
- ✓See profit margin by product — which of your 30 recipes makes the most money per hour of labor
- ✓Get reorder alerts before you run out — 800g cream cheese left, Thursday orders need 1,200g
How It Works
Enter Your Recipe Once — Cost Updates Automatically
You open BakeOnyx and create your chocolate layer cake recipe. You enter each ingredient: 500g flour ($0.12/100g), 250g butter ($1.80/100g), 100g cocoa ($2.40/100g), 6 eggs ($0.35/egg). BakeOnyx calculates the total ingredient cost: $8.47. Now when butter prices jump to $2.10/100g, you update it once in your butter entry. Every recipe using butter recalculates automatically. Your cake now costs $9.12. You don't have to find and edit 8 different recipes.
Scale Your Recipe to Any Batch Size — Quantities and Cost Adjust
A customer orders 150 cupcakes. Your base recipe is 24 cupcakes. You type '150' into BakeOnyx. The system scales the recipe: instead of 200g flour, you need 1,250g. Instead of 3 eggs, you need 18.75 eggs (round to 19). The ingredient cost updates from $4.12 for 24 cupcakes to $25.75 for 150 cupcakes. You see the cost per cupcake: $0.172. You add your 40% markup and quote $2.87 per cupcake. The math is done. You didn't touch a calculator.
Price the Order — See Profit Margin Before You Commit
You enter the customer's order into BakeOnyx: 150 vanilla cupcakes, delivery, custom box packaging. The system shows ingredient cost ($25.75), packaging cost ($12), delivery cost ($8), and labor time (2 hours at your $20/hour rate = $40). Total cost: $85.75. You set your margin target at 40%. BakeOnyx suggests a price: $142.92. You can adjust the margin up or down. You see exactly what you'll make: $57.17 profit, or $28.59 per hour. You confirm the order. The customer gets an email with the quote.
Track Profitability by Product — See Which Recipes Make Money
Every Friday you spend 10 minutes in BakeOnyx's Profitability Report. You see a table: sourdough loaves (38% margin, $8.50 profit per loaf), croissants (18% margin, $2.10 profit per croissant), wedding cakes (42% margin, $24 profit per portion). You also see labor hours per product. Croissants take 18 hours of labor per batch and make $2.10 each. Sourdough takes 6 hours per batch and makes $8.50 each. You decide: raise croissant prices 25% or stop offering them. The data makes the decision clear.
Get Reorder Alerts Before You Run Out — Never Rush Order Vanilla Extract Again
BakeOnyx tracks your ingredient inventory. You tell it: 'I have 800g cream cheese, I want to keep 200g as buffer.' Your Thursday orders need 1,200g total. BakeOnyx sends you an alert Wednesday morning: 'You need to reorder cream cheese today for Thursday orders.' You place the order before your supplier closes. You don't run out. You don't make a panicked phone call Saturday morning asking if someone can deliver vanilla extract by 6 AM.
Stop Guessing Your Margins — Know Your Real Profit in 60 Seconds
See exactly what your products cost and make with a free 14-day trial. No credit card required.
Before & After BakeOnyx
Pricing a custom 3-tier fondant wedding cake on a Friday afternoon
Before
A customer calls. You say 'let me call you back with a quote.' You open a spreadsheet. You calculate: cake batter cost ($6.50), frosting ($4.20), fondant ($8.00), delivery ($10), your labor (4 hours at $25/hour = $100). Total cost: $128.70. You add 40% for profit and quote $180. But wait — did you account for the dowels? The separator plates? You're not sure. You call back and quote $185 instead. The customer says yes, but you're not confident in the price. You might have left $20 on the table. You might have undercharged and made less than you thought.
After
A customer calls. You open BakeOnyx on your iPad at the counter. You select '3-tier fondant cake' from your recipe library. You add: delivery ($10), labor time (4 hours). BakeOnyx calculates ingredient cost ($18.70 — it already knows your fondant, dowels, and separators), adds your 40% margin, and shows you the price: $186. You quote $186 with confidence. You know exactly what you'll make: $57.30 profit. The customer says yes. You're done in 90 seconds. No spreadsheet. No second-guessing. No math anxiety.
Realizing in June that ingredient costs have changed but you haven't adjusted prices
Before
It's mid-June. You've been making the same chocolate cupcakes since January at $2.50 each. You calculate ingredient cost: flour ($0.08), cocoa ($0.12), butter ($0.45), eggs ($0.21), sugar ($0.04), vanilla ($0.02) = $0.92 per cupcake. Margin: 63%. You feel good. But wait — butter was $4.20/lb in January and it's $5.80/lb now. You do the math: new butter cost is $0.62 instead of $0.45. New ingredient cost: $1.22. New margin: 51%. You've been undercharging for six months. You're frustrated and confused about how to fix it. Do you raise prices now? How much? You leave it alone because you're unsure.
After
It's mid-June. You open BakeOnyx. You update the butter price from $4.20/lb to $5.80/lb. BakeOnyx recalculates every recipe using butter instantly. Your chocolate cupcakes now show cost $1.22 instead of $0.92. Your margin is now 51% instead of 63%. You see a red alert: 'Margin below target (target 55%, actual 51%).' You decide to raise cupcake price to $2.75 to hit your 55% target. BakeOnyx updates all future quotes automatically. Your next 50 cupcake orders are priced at the new rate. Over the next three months that's an extra $37.50 profit on the same number of orders, just from keeping your prices in sync with your costs.
A customer asks for a rush order of 200 macarons on a Wednesday for Friday delivery
Before
A customer texts Wednesday morning asking for 200 macarons by Friday. You panic because you don't know if you can make them in time or what to charge. You open your notes app where you keep macaron recipes. Your base recipe is 60 macarons. You scale it mentally: 200 macarons = 3.3x the recipe. Almond flour: 200g × 3.3 = 660g. Powdered sugar: 200g × 3.3 = 660g. Egg whites: 5 × 3.3 = 16.5 eggs. You're not sure about the filling amount or if you're scaling correctly. You estimate ingredient cost at $18-22. You guess at labor time (8 hours?). You add 40% and quote $55. The customer says 'too high, can you do $45?' You're not sure if $45 is even worth it. You negotiate down to $50 and regret it immediately. You have no idea if you're making $10 profit or $0 profit.
After
A customer texts Wednesday asking for 200 macarons by Friday. You open BakeOnyx on your phone. You select 'Macarons' from your recipe library. You type '200' into the quantity field. BakeOnyx scales the recipe: almond flour 660g, powdered sugar 660g, egg whites 16.5 (rounds to 17), filling 280g. Ingredient cost: $21.40. You add labor time: 8 hours at $20/hour = $160. Total cost: $181.40. You set your margin at 35% (lower for rush orders). BakeOnyx calculates price: $279 ($1.40 per macaron). You quote $279. The customer says yes. You know you're making $97.60 profit. You're confident in the price. You can decide whether rush orders are worth your time based on actual numbers, not guesses.
Discovering which of your 15 recipes is actually profitable
Before
You've been running your bakery for two years. You make 15 different items: sourdough, ciabatta, focaccia, croissants, pain au chocolat, macarons, cupcakes, layer cakes, wedding cakes, brownies, cookies, donuts, bread pudding, and two seasonal items. You assume they're all profitable. You price them based on what competitors charge and what feels right. But when you look at your bank account at the end of the month, you're not sure which products are actually funding your business. You suspect croissants are a money pit because they take so long, but you're not sure. You keep making them because they look beautiful. You have no data. You're flying blind.
After
You open BakeOnyx's Profitability Report. You see a ranked list of your 15 products by profit margin: wedding cakes (42%), sourdough (38%), layer cakes (37%), macarons (31%), cupcakes (29%), ciabatta (28%), croissants (18%), pain au chocolat (16%). You also see profit per hour of labor: sourdough ($24/hour), wedding cakes ($20/hour), macarons ($18/hour), croissants ($8/hour). You now know that croissants take 18 hours per batch and make only $8/hour. Sourdough takes 6 hours and makes $24/hour. You decide to cut croissants or raise prices 40%. You focus your marketing on wedding cakes and sourdough because you know those are your profit engines. You're no longer guessing. You're running on data.
What Changes for You
Price Orders 10x Faster — 45 Seconds Instead of 10 Minutes
You get a phone call asking for a price on a custom 3-tier fondant cake. Today you'd say 'let me call you back' and spend 10 minutes calculating ingredient costs, labor time, and markup. With BakeOnyx you type in the cake size and tiers, add labor time, and get a price in 45 seconds. You quote on the spot. You close the order while the customer is still on the phone. That's 15-20 extra orders priced per month that you would have lost or procrastinated on.
Stop Undercharging for Products That Take Real Time
You've been making croissants for two years at the same price. You assumed they were profitable. BakeOnyx shows you the truth: they take 18 hours of labor per batch, cost $4.20 in ingredients, and you're selling them for $6.50. After labor, you're making $0.30 per croissant. You raise prices 35% and watch your profit per croissant jump from $0.30 to $0.71. That's an extra $200 per month on the same number of orders. No new customers. Same work. More money.
Cut Sunday Night Pricing Sessions From 3 Hours to 15 Minutes
You have 12 custom orders to price for next week. Today that takes 3 hours: spreadsheet calculations, looking up ingredient prices, second-guessing margins. With BakeOnyx you open your order list, BakeOnyx has already calculated costs for each recipe, you adjust margins if needed, and you're done in 15 minutes. You save 2 hours and 45 minutes every Sunday. Over a year that's 143 hours of your time back — time you can spend on social media, R&D, or sleeping.
Know Your Real Profit Margin — Not Your Guess
You think your wedding cakes make 40% profit. BakeOnyx shows you they make 42% profit. Your sourdough loaves? You thought 35%, actually 38%. Your macarons? You thought 50%, actually 31% because you didn't account for the labor time to hand-pipe 200 shells. Over a year of 50 wedding cakes, you discover you've been undercharging by $2 per cake — that's $100 you didn't know you were leaving on the table. Now you know the truth and you price accordingly.
Never Run Out of Ingredients on a Saturday Again — 100% Order Fulfillment
You used to run out of vanilla extract mid-batch on Saturdays because you didn't track inventory. With BakeOnyx's reorder alerts you get notified Wednesday when you're low. You place an order. It arrives Thursday. Saturday morning you have what you need. That's 100% order fulfillment instead of 85%. One missed order costs you $300. One prevented stockout saves you that. Over a year, 4-5 prevented emergencies is $1,200-$1,500 in orders you don't lose.
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Stop Guessing Your Margins — Know Your Real Profit in 60 Seconds
See exactly what your products cost and make with a free 14-day trial. No credit card required.
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