Stop texting your staff the schedule at 11 PM. Know who's baking what, when.
Your staff clocks in, sees today's bake list, and knows exactly what to prep — without calling you.
Cut Sunday-night scheduling sessions from 2 hours to 20 minutes. Your staff sees their schedule and today's bake list the moment they clock in.
It's 10:47 PM on Sunday. You're still building next week's schedule in a Google Sheet. Your head baker texts asking if she's closing Tuesday or opening Wednesday. You realize you haven't assigned anyone to laminate croissants on Friday, and your new hire doesn't know the difference between bench time and proof time. You need bakery staff scheduling software for small teams, but you don't have time to learn Salesforce. What you need is simple: one place where your 4 or 5 staff members can see their shifts, know what needs to be baked, and ask questions without interrupting your actual work.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're building the schedule three times: once in your head, once in a spreadsheet, once when staff text asking for clarification”
Monday morning, your part-time decorator asks if she's needed for the 2 PM rush. You check your notes. You check the spreadsheet. You text back. By the time you answer, she's already made plans. Your head baker is upset because she thought Friday was her day off. You didn't write it down clearly enough. You've lost 15 minutes to clarification texts before anyone has even started baking. Multiply that by 4 staff members, 6 days a week, and you're spending 6 hours every week just confirming who's supposed to be where.
“You can't see at a glance what's being baked and who's assigned to it”
Wednesday morning, you realize no one is assigned to the wedding cake tiers. Your head baker is on sourdough. Your decorator is on cupcakes. You have to shuffle everything mid-day, which throws off your timing. Your apprentice doesn't know what 'bench time' means and overproofs the dough. You end up doing the tiers yourself at 4 PM, which means you're in the bakery until 9 PM. A simple schedule would have caught this Sunday night.
“New staff don't know what to prep, so they either ask you 10 times or do it wrong”
Your new hire arrives at 5 AM. She looks at the handwritten prep list you left on the counter. It says 'scale dough' and '2x batch.' She doesn't know if that means 2 kg or 2 batches of the usual recipe. She texts you. You're mid-crumb-coat on a three-tier. You have to stop, explain, and text back. She's now 20 minutes behind. By the time the morning rush hits, everything's off schedule. If she could see the actual quantities and the recipe link right when she clocks in, she'd know exactly what to do.
“You have no visibility into who's working what until you're already in the middle of the day”
It's 7 AM on Saturday. Your busiest day. You're expecting 40 walk-ins, plus 3 custom orders to box up. You check your spreadsheet and realize your best decorator called in sick. You have no backup plan because you didn't know at a glance how many staff you had on the floor. You spend the first hour scrambling instead of prepping. One of your orders ships late. A customer leaves a bad review.
“You're the only one who knows what needs to happen each day — and you're bottlenecking your own bakery”
Every morning, someone asks you, 'What do I do first?' You tell them. They ask again tomorrow. They ask again the next day. You realize you're not training them — you're just answering the same question 5 times a week. You can't take a day off because no one knows the schedule without you. Your staff can't be independent because the information lives only in your head and a spreadsheet they can't access.
Your staff sees their shift and today's bake list the moment they arrive
Monday morning looks different now. Your head baker clocks in at 4:30 AM. She opens the BakeOnyx app on the iPad in the bakery. She sees: her shift (4:30 AM–1 PM), today's bake list (20 croissants, 3 sourdough loaves, 1 wedding cake tiers, 40 cupcakes), and which recipes are linked to each item with exact quantities. She doesn't text you. She doesn't ask. She starts scaling dough. By 5 AM, your decorator arrives, sees her shift (8 AM–4 PM) and her assigned tasks (frost wedding cake, box cupcakes, decorate custom order). She's working independently. You're not answering questions. You're actually baking.
- ✓Staff clock in and see today's exact bake list — no guessing what to prep
- ✓Assign recipes and quantities to each shift — every staff member knows the numbers
- ✓Send schedule updates and they appear instantly — no more Sunday-night texts
- ✓Track who's working when across the week — catch scheduling gaps before Saturday morning
- ✓Link recipes to shifts — your apprentice sees the actual recipe with bench times, not a vague note
How It Works
Build your weekly schedule in 15 minutes
Open BakeOnyx on Monday morning. You see the week ahead: Tuesday (sourdough + wedding cake), Wednesday (cupcakes + custom order), Thursday (bread day), Friday (lamination + rush order). You drag your head baker to Tuesday–Thursday, your decorator to Tuesday and Friday, your part-timer to Saturday. You see immediately: Friday has no one assigned to laminate. You add your apprentice. You see the full week in one view. No spreadsheet. No switching tabs. Done.
Link recipes to each day's bake list
You click 'Add to Tuesday.' You search 'croissant lamination.' BakeOnyx finds your recipe and shows the yield (24 croissants), the ingredients (400g flour, 250g butter, 50g salt), and the total cost ($8.40). You set the quantity: 2 batches. The system calculates: 48 croissants, $16.80 ingredient cost. You link your sourdough recipe for the same day. Your apprentice will see both recipes with exact quantities when she clocks in.
Your staff clock in and see their shift + today's bake list
Tuesday, 4:30 AM. Your head baker opens the BakeOnyx app on the bakery iPad. She sees: 'Your shift: 4:30 AM–1 PM. Today's bake: 2 batches croissant dough (48 count), 1 batch sourdough, 3 loaves rye.' Each item is linked to the recipe with quantities. She doesn't call you. She starts scaling dough. By 5 AM, she's 20 minutes ahead of schedule because she didn't have to ask you what '2x batch' means.
Changes sync instantly — no more confusion
Wednesday, 6 AM. A customer calls with a last-minute order: 24 cupcakes for pickup at noon. You add it to Wednesday's bake list in BakeOnyx. Your decorator sees the update on the iPad in real time. She adjusts her timeline. She knows she now has 64 cupcakes to frost instead of 40. She texts you: 'Got it, I'll start frosting at 8 AM instead of 9.' No confusion. No wasted time.
You see your full team at a glance — catch gaps before they happen
You look at Saturday's schedule on Friday afternoon. You see: head baker (5 AM–2 PM), decorator (8 AM–5 PM), part-timer (9 AM–1 PM). You have 40 walk-in slots to fill, plus 2 custom pickups. You realize no one is assigned to the register or boxing orders between 1 PM and 2 PM. You text your part-timer: 'Can you stay until 2?' She says yes. You adjust the schedule in BakeOnyx. She sees the update on her phone. Crisis averted — on Friday, not Saturday morning.
Stop building the schedule three times. Start your free trial.
See your week at a glance, assign recipes to shifts, and let your staff work independently. No credit card required.
Before & After BakeOnyx
Monday morning: Your apprentice arrives and doesn't know what to prep
Before
She texts: 'What do I start with?' You're mid-crumb-coat on a wedding cake. You text back: 'Scale the sourdough. 2x batch.' She doesn't know if that's 2 kg or 2 batches of your standard recipe. She texts again: 'How much flour?' You stop what you're doing. You text back: '800g flour, 200g starter, 12g salt.' She starts 15 minutes late. By the time the morning rush hits, everything's 20 minutes behind schedule.
After
She clocks in at 5 AM. She opens the BakeOnyx app on the bakery iPad. She sees: 'Today's bake: 1 batch sourdough (2x), 3 loaves rye, 20 croissants.' Each item is linked to the recipe. She clicks 'sourdough' and sees: 800g flour, 200g starter, 12g salt, bench time 4 hours, proof time 2 hours. She starts scaling immediately. She doesn't text you. She doesn't ask. By 5:20 AM, she's already 20 minutes ahead because she had the information she needed.
Wednesday: A customer calls with a last-minute order
Before
A customer calls at 9 AM: 'Can I get 24 cupcakes by 2 PM?' You check your mental list. You have 40 cupcakes already scheduled. You say yes, but you're not sure if your decorator can handle 64 cupcakes. You text her: 'Just got a rush order for 24 cupcakes. Can you do it by 2?' She doesn't respond for 10 minutes. You're stressing. Finally: 'I can do it but I'll need to skip the custom order decoration.' Now you have to reschedule the custom order and apologize to that customer. The rush order ships late anyway because your decorator was already behind.
After
A customer calls at 9 AM: 'Can I get 24 cupcakes by 2 PM?' You open BakeOnyx. You see your decorator's schedule: 40 cupcakes (9 AM–12 PM), custom order decoration (12 PM–2 PM). You add the rush order to Wednesday's bake list: 24 cupcakes. BakeOnyx recalculates: 64 cupcakes total. Your decorator sees the update on the iPad in real time. She texts you: 'Got it. I'll start at 8:30 instead of 9. I can do all 64 and the custom order.' You confirm with the customer: 'Yes, 2 PM pickup.' Everything ships on time.
Friday afternoon: You realize no one is assigned to Saturday morning
Before
You're closing the bakery on Friday at 4 PM. You think about Saturday and realize you never assigned anyone to open. You check your spreadsheet. It's blank for Saturday 5–7 AM. You panic. You call your head baker: 'Can you come in at 5 tomorrow?' She says no — she's already working 8 AM–5 PM. You call your part-timer. No answer. You end up opening the bakery yourself at 5 AM on Saturday, which means you don't get home until 10 PM. You're exhausted all weekend.
After
You're closing on Friday at 4 PM. You open BakeOnyx and look at Saturday. You see: head baker (8 AM–5 PM), decorator (9 AM–6 PM), part-timer (9 AM–1 PM). You see immediately: no one is assigned to 5–8 AM. You have 3 hours to fix it. You text your apprentice: 'Can you open Saturday 5–8 AM? I'll pay time-and-a-half.' She says yes. You update the schedule in BakeOnyx. She sees the shift on her phone. Crisis averted on Friday, not discovered Saturday morning.
Taking a day off: Your head baker needs to run the bakery without you
Before
You want to take Monday off. You spend Sunday evening writing detailed notes: 'Monday: 2 batches croissant dough (48 count), 1 batch sourdough, 3 loaves rye. Start dough at 4:30 AM. Laminate at 6 AM. Proof 2 hours.' You leave the notes on the counter. Your head baker arrives Monday at 4:30 AM. She reads the notes. She has questions: 'Is this 2 batches of the standard recipe or 2 kg?' She texts you. You don't answer for 30 minutes because you're trying to relax. She's standing in the bakery waiting for clarification. By the time you respond, she's 20 minutes behind. You end up working anyway because you're answering texts all morning.
After
You want to take Monday off. You open BakeOnyx on Friday. Monday's schedule is already built: head baker (4:30 AM–1 PM), decorator (8 AM–4 PM). Monday's bake list is linked to recipes: 2 batches croissant dough (linked recipe: 400g flour, 250g butter, 12g salt per batch), 1 batch sourdough (linked recipe: 800g flour, 200g starter, 12g salt), 3 loaves rye (linked recipe: 600g flour, 12g salt). Your head baker arrives Monday at 4:30 AM. She opens the app. She sees everything. She doesn't text you. She works independently. You actually get your day off.
What Changes for You
Your staff stops asking the same question every day
Save 3 hours every week answering 'What do I do first?' Your apprentice clocks in, sees the recipe with quantities, and starts working. Your decorator doesn't text asking if she's closing or opening. She sees her shift when she opens the app. You're not a bottleneck anymore — your staff is independent.
You catch scheduling gaps 3 days before they become emergencies
You see Friday's schedule on Tuesday and realize no one is assigned to laminate. You have 3 days to ask your apprentice or swap a shift. You don't discover the problem at 7 AM on Friday morning. You don't have to scramble. You don't end up doing the work yourself at 6 PM. That's 4 hours of your time saved every week.
Your staff arrives prepared — no 20-minute delay while they figure out what to do
Your head baker clocks in and sees the exact quantities for sourdough (800g flour, 200g starter, 12g salt). She doesn't have to ask. She doesn't have to check the notebook. She scales dough immediately. Multiply that by 5 staff members, 5 days a week: you save 25 minutes of confusion every week. That's 2 hours per month of lost time recovered.
You can take a day off without the bakery falling apart
Your head baker can run Monday morning without you because the schedule and recipes are in the system. She's not calling you at 5:30 AM asking what to do. Your apprentice can work independently because the bake list is clear. You take a Monday off. The bakery runs. This was impossible before.
Last-minute changes don't cause chaos
A customer orders 24 more cupcakes at 9 AM. You add it to the bake list in BakeOnyx. Your decorator sees the update immediately on the bakery iPad. She adjusts her timeline. No text thread. No confusion. No order ships late. In a month with 8 last-minute orders, you save 2 hours of clarification and rework.
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See your week at a glance, assign recipes to shifts, and let your staff work independently. No credit card required.
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