Stop Guessing Which Products Actually Make Money — See Your Profit Margin on Every Item
Price every order in under a minute and know your exact profit on croissants, cupcakes, and custom cakes before you commit.
Know your exact profit on a 3-tier wedding cake — down to the gram of fondant and buttercream — in 45 seconds, not 10 minutes of spreadsheet math.
You're running a bakery. You make good products. But when you look at your bank account at the end of the month, you're not sure where the money went — or if you're actually making it. You've got 40 recipes, maybe more. You know some sell well. You suspect some are losing money. But you've never actually calculated it. You price orders based on gut feeling, competitor prices, or what you charged last time. That bakery product profitability analysis software you've heard about sounds nice, but you've never had time to set it up. Here's the truth: most bakers are underpricing their best products by 20-30% and have no idea. The fix isn't complicated. You just need to see the numbers.
Free 14-day trial. No credit card required.
Sound Familiar?
“You price orders on instinct, not data”
A customer calls. They want 200 macarons for a corporate event. You quote a price off the top of your head. You hang up and realize you have no idea if you made $50 or lost $20 on that order. You've been doing this for years. You know what feels right. But you've never actually verified it. By the time you realize a product is unprofitable, you've already sold 500 of them.
“Your spreadsheet costs are outdated before you finish entering them”
You sit down Sunday night to update ingredient costs. Butter was $4.50 a pound last week. Now it's $5.10. Do you update every recipe that uses butter? Do you recalculate the cost of your croissants, your laminated dough, your buttercream? You get halfway through and give up. You're pricing orders Monday morning based on numbers you know are wrong.
“You can't tell which products are actually worth your time”
You make custom cakes, sheet cakes, cupcakes, and macarons. They all take different amounts of labor, ingredients, and equipment. You charge roughly the same per item for all of them. One of them is probably making you $15 per hour in labor. One of them is probably making you $2 per hour. You have no idea which is which. So you can't decide whether to promote it, raise the price, or stop making it.
“You're losing orders because you can't price fast enough”
A bride calls on Saturday morning. She wants a quote for a 4-tier wedding cake, custom design, delivered Sunday. You're elbow-deep in dough. You tell her you'll call her back. By the time you finish your current batch, calculate the cost on a scratchy notepad, and call back, she's already got a quote from someone else. You lose the order because you couldn't give her a price in 5 minutes.
“Tax season is a nightmare because you've never tracked what you actually spent”
It's January. Your accountant asks for a breakdown of ingredient costs, labor, packaging, delivery. You have invoices scattered across email, text messages, and a folder in your kitchen. You have no idea how much flour you bought or how much it cost per loaf. You end up guessing at percentages and hoping the IRS doesn't audit you.
Know Your Real Profit on Every Product — In Real Time
Monday morning with BakeOnyx looks different. A customer emails asking for a price on 150 cupcakes with custom design. You open BakeOnyx on your phone. You click your cupcake recipe. You adjust the design complexity. You see the ingredient cost: $34.50. You see your target margin. You quote $89. You know you're making $54.50 on that order. You're not guessing. You're not leaving money on the table. You're not staying up Sunday night doing math. You're running your business like a business.
- ✓Batch-portion costing: Enter a recipe once, see the exact cost per gram — then calculate the total cost of any order size in 45 seconds
- ✓Automatic cost updates: Change the price of butter, and every recipe using butter recalculates instantly — no spreadsheet hunting required
- ✓Profit margin tracking by product: See which items make you $12/hour and which make you $45/hour — so you know what to promote
- ✓Order-level profitability: Price every order with ingredient costs, labor, packaging, and delivery baked in — no more guessing
- ✓Real-time inventory alerts: Know when you're about to run out of cream cheese before Thursday's orders arrive — reorder before the rush
How It Works
Enter your recipes once
You open BakeOnyx and click 'New Recipe.' You type in your chocolate cake recipe: 400g flour, 200g butter, 150g sugar, 3 eggs, 100g cocoa powder. You paste in the cost of each ingredient from your last supplier invoice. BakeOnyx calculates the total cost: $12.45. The cost per gram: $0.0156. You're done. You never enter this recipe again.
Scale any recipe to any order size in 10 seconds
A customer wants a 6-inch cake (you normally make 8-inch). You open your chocolate cake recipe in BakeOnyx. You change the yield from 8-inch to 6-inch. BakeOnyx scales all ingredients automatically: 320g flour, 160g butter, 120g sugar, 2.4 eggs, 80g cocoa powder. The new cost appears: $9.96. You see the profit at your standard markup. You quote the customer. Done.
Add labor, packaging, and delivery to get your real profit
You're not just selling ingredients. You're selling your time. You open the order in BakeOnyx. You add 45 minutes of labor at $20/hour. You add a $3 box. You add a $5 delivery fee. BakeOnyx shows you the total cost: $20.41. Your margin at a $45 price: $24.59. Your profit per hour: $32.79. You know if this order is worth taking.
See which products are actually profitable
You open the 'Profit by Product' report. It shows you: Croissants ($2.14 profit each, $28.50/hour labor value). Macarons ($0.89 profit each, $8.90/hour labor value). Custom cakes ($18.50 profit each, $44/hour labor value). You see immediately which products are worth your time. You stop making the low-margin items. You double down on the high-margin ones.
Update ingredient costs once, and every recipe recalculates automatically
Butter prices jump. You update the cost of butter in BakeOnyx: $6.50/pound instead of $4.50. Every recipe using butter recalculates instantly. Your croissant cost goes up by $0.42. Your cake cost goes up by $0.28. Your buttercream cost goes up by $0.15. You see the new margins on every product. You adjust your prices if you need to. No spreadsheet hunting. No manual recalculation.
See Your Real Profit in 60 Seconds
Enter one recipe, scale it to any order size, and know your exact profit before you quote the customer.
Before & After BakeOnyx
Pricing a custom 3-tier wedding cake with fondant and custom piping
Before
The bride calls. You grab a notepad. She describes the design. You estimate: 3 hours of work, maybe 4. You think about your standard markup. You quote $185. You hang up and wonder if that's enough. You do the math later on a spreadsheet. Fondant cost you $8. Buttercream $6. Cake ingredients $12. Labor at $25/hour is $75-100. You're making maybe $60-80 profit. You're not sure. You've already quoted the price. If you underestimated the time, you're working for $15/hour. You take the order anyway because you need the money.
After
The bride calls. You open BakeOnyx on your phone. You select your 3-tier cake recipe. BakeOnyx shows the ingredient cost: $26. You add 3.5 hours of labor at $30/hour: $105. You add fondant: $8. You add piping supplies: $2. You add delivery: $15. Total cost: $156. You want a 40% margin. You quote $260. You know you're making $104 on this order. You're working at $30/hour. You're confident in the price. The bride says yes. You hang up and move to the next order. No math. No second-guessing.
Deciding whether to keep making macarons
Before
You make macarons. You sell them for $1.50 each. You sell about 400 per week. That's $600 in revenue. It feels like good money. But they're fiddly. The humidity has to be right. You get a lot of rejects. You spend 6 hours a week on them. You have no idea what your actual profit is. You suspect they're not as profitable as your cakes, but you keep making them because they're popular and you don't want to disappoint customers. You're probably working for $8/hour on macarons and $35/hour on cakes. But you don't know. So you keep making both.
After
You open BakeOnyx and look at the 'Profit by Product' report. Macarons: $0.67 profit per unit, $6.70/hour labor value (after accounting for rejects and time). Cakes: $18.50 profit per unit, $44/hour labor value. You see the difference immediately. You decide to stop making macarons and redirect those 6 hours to custom cakes. You lose $300 in macaron revenue but gain $264 in cake revenue (6 hours × $44/hour). More importantly, you're now spending your time on work that pays. You're happier. You're making more money per hour.
Handling a rush order on a Saturday morning
Before
A customer texts on Saturday morning: 'Can you do 200 cupcakes by tomorrow? Birthday party.' You're in the middle of baking. You tell them you'll call them back. You finish your current batch. You grab a notepad and try to calculate the cost of 200 cupcakes. Your cupcake recipe makes 24. So you need to scale it up. You do the math: 8.33 batches. You calculate ingredient costs in your head. You think about labor — probably 4 hours. You come up with a number: $185. You call back. They say yes. You hang up and realize you might have underestimated the labor. You're going to be up late. You're probably making $20/hour on this order.
After
A customer texts on Saturday morning: 'Can you do 200 cupcakes by tomorrow?' You open BakeOnyx on your phone. You click 'New Order.' You select your cupcake recipe. You change the quantity to 200. BakeOnyx scales the recipe and shows the ingredient cost: $34.50. You add 4 hours of labor at $25/hour: $100. You add packaging: $12. Total cost: $146.50. You want a 35% margin. You quote $225. You text back immediately. They say yes. You take the order. You're confident you're making $78.50 profit. You're working at $19.62/hour for labor, which is reasonable for a rush order. You're not stressed. You know the numbers.
Managing ingredient cost increases
Before
Flour prices jump. Chocolate prices jump. You see the invoices coming in. You don't immediately update your spreadsheet because you're busy. You continue pricing orders based on old costs for 2-3 weeks. You're underpricing everything. By the time you realize it and update your prices, you've already sold 100 loaves and 50 cakes at the wrong price. You've left $300-400 on the table. You're frustrated. You decide to raise prices to make up for it. Customers complain. You feel like you're being gouged. You lower the prices again. You're reactive instead of proactive.
After
Flour prices jump. You get the new invoice. You open BakeOnyx and update the flour cost: $0.95/pound instead of $0.75/pound. Every recipe using flour recalculates instantly. Your bread cost goes up by $0.18. Your cake cost goes up by $0.12. You see the new margins. You decide to raise bread prices by $0.25 to maintain your margin. You update the price in BakeOnyx. All your quotes for new orders reflect the new cost. You're not leaving money on the table. You're not scrambling to catch up. You're adjusting in real time.
What Changes for You
Price custom orders in 45 seconds instead of 10 minutes
A customer calls with a last-minute order. You used to spend 10 minutes on the phone, put them on hold, do the math, and call back — by which time they'd already called someone else. Now you open BakeOnyx on your phone while you're on the call. You see the ingredient cost, add labor and packaging, and quote a price before they finish describing the design. You close the sale instead of losing it. That's 3-4 extra orders per week for a busy shop.
Stop underpricing your best products by 20-30%
Most bakers discover they've been undercharging for their most labor-intensive items. A custom 4-tier cake might actually take 6 hours of work, not 2. When you see that in BakeOnyx, you raise the price. You don't lose customers — they were undervaluing your work anyway. A $10 price increase on 2 custom cakes per week is $1,040 per year. That's real money.
Cut your Sunday-night pricing sessions from 3 hours to 15 minutes
You used to spend Sunday night entering next week's orders into a spreadsheet, calculating costs, and checking your prices. With BakeOnyx, you spend 15 minutes reviewing the week's orders and confirming everything looks right. The system did the math. You get your Sunday evening back. Over a year, that's 130 hours — 3+ full work weeks.
Know exactly which products to promote and which to discontinue
You make 30 different items. You don't have time to analyze all of them. BakeOnyx shows you the top 5 profit-makers and the bottom 5 profit-drainers. You promote the winners. You discontinue or reprice the losers. One shop found they were spending 8 hours a week on a product that made them $12. They stopped making it. They now spend those 8 hours on a product that makes them $180. That's a $21,000 annual swing.
Tax season takes 2 hours instead of a weekend
Your accountant asks for a breakdown of costs. You export a report from BakeOnyx. Every ingredient purchase, every labor hour, every delivery fee is tracked. You hand it to your accountant. You're done. You used to spend a Saturday rebuilding spreadsheets and hunting through emails. Now you spend 2 hours hitting export.
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See Your Real Profit in 60 Seconds
Enter one recipe, scale it to any order size, and know your exact profit before you quote the customer.
Free 14-day trial. No credit card required. Plans from $29/month.