Track Every Order and Stay Compliant Without a Spreadsheet Nightmare
Know exactly what you've baked, when you baked it, and where every order is — so you can scale without losing control.
Answer a customer's order status in 10 seconds instead of hunting through three different messages and a notebook.
You're running a home bakery out of your kitchen. Orders come through Instagram DMs, text messages, and phone calls. You're tracking them in a notebook, a spreadsheet, and your head. Then a customer asks when they can pick up their order, and you realize you have no idea if you've already made it, if it's in the freezer, or if it's ready to go. You're also worried: Are you keeping records detailed enough if someone asks where an ingredient came from? Are you tracking batch dates? A bakery software for cottage food businesses needs to do one thing really well — make sure you know what you've made and where it is, without adding another hour to your week.
Free 14-day trial. No credit card required.
Sound Familiar?
“You have no idea which orders are done, which are in the freezer, and which you promised to someone last week”
It's Saturday morning. You've got 12 orders this week. One customer texts asking if her cupcakes are ready. You check your notebook — she ordered chocolate with vanilla frosting. You check your freezer. You check your phone messages. You think maybe she ordered last week? You end up texting back 'Let me check and get back to you.' You lose 10 minutes and feel unprofessional. Multiply this by 5-10 customers a week, and you're spending an hour just tracking down order status.
“You're keeping ingredients on sticky notes and in your head, not in a system”
You run out of almond flour on a Friday afternoon when a customer orders a gluten-free cake for Sunday. You didn't reorder because you didn't track how much you had left. You end up driving to three stores or canceling the order. If compliance ever comes up, you have no record of when you bought it, where it came from, or what batch number it was. You're nervous about this.
“You're pricing orders on the fly and have no idea if you're actually making money”
A customer asks for a price on 50 macarons. You think about ingredients, your time, and guess. You might be charging $1 per macaron when it costs you $0.80 to make. You might be charging $2 when you should charge $2.50. You're not tracking which orders are profitable and which ones are eating your margin. You've been doing this for a year and have no idea if you're actually making money or just staying busy.
“You're terrified of mixing up orders because you don't have a system to track what's in each box”
You made 30 cupcakes this morning. Some are chocolate, some are vanilla, some have nuts, some don't. You labeled them on the boxes, but when a customer picks up, you're just grabbing boxes and hoping you grabbed the right ones. You've never had a complaint, but you're always nervous. One mix-up could cost you a customer and your reputation.
“You're spending Sunday nights re-pricing next week's orders because you can't remember what you charged last time”
Every Sunday, you sit down with a notebook and your phone messages, trying to figure out what you charged for a 6-inch cake in March. Was it $35 or $40? You end up guessing or looking at old photos. You're spending 45 minutes just trying to be consistent with pricing. You wish you could just pull up 'all chocolate cakes' and see what you've charged.
One Place to See Every Order, Every Ingredient, Every Dollar
Monday morning with BakeOnyx: You wake up and open the app. You see exactly which orders are due this week, which ones are ready for pickup, and which ones need to be started. A customer texts asking about her order. You click three times and tell her 'Ready Friday at 2 PM.' You know her cupcakes are in the freezer, labeled with the date you made them. You check your ingredient inventory — you have 2 kg of almond flour left, and Thursday's orders need 1.5 kg, so you reorder today. You priced her order in 60 seconds when she called. You know you're making $8 profit on it. You're not stressed.
- ✓Order pipeline tracks every order from inquiry to delivered — customer knows status without asking
- ✓Ingredient tracking alerts you when you're running low — reorder Wednesday, not Saturday at 4 PM
- ✓Recipe costing calculates exact ingredient cost per order in 45 seconds — no more guessing on price
- ✓Batch tracking records what you made, when, and where it is — no more mixing up orders
- ✓Profit margin reports show you which products actually make money — cut the unprofitable ones
How It Works
Add your recipes once with ingredient costs
You enter your chocolate cupcake recipe: 200g flour, 50g cocoa, 100g butter, 2 eggs, 150g sugar. You tell BakeOnyx the cost of each ingredient (flour is $0.02/100g, cocoa is $0.08/50g, etc.). BakeOnyx calculates that one batch of 12 cupcakes costs $3.60 in ingredients. You do this once. You never do it again.
When a customer orders, you enter it in 60 seconds
Customer texts: '12 chocolate cupcakes, vanilla frosting, can you do Friday?' You open BakeOnyx. Click 'New Order.' Select 'Chocolate Cupcakes.' It auto-fills the ingredient cost ($3.60), you add your labor and overhead, BakeOnyx suggests a price ($28). You confirm. Customer gets an email saying 'Your order is confirmed for Friday pickup.' You move on.
Check your bake list every morning — it tells you what to make today
You open BakeOnyx. It shows you: '12 chocolate cupcakes due Friday (make today), 24 vanilla cupcakes due Saturday (make Thursday), 6 gluten-free brownies due Wednesday (make tomorrow).' Your staff sees the same list. Everyone knows what to bake and when. No phone calls. No guessing.
When you finish baking, mark it done — system tracks batch date and location
You finish the 12 chocolate cupcakes at 10 AM. You click 'Baked' in BakeOnyx. The system records the date, time, and that they're in the freezer. If a customer asks 'When did you make these?' you have the answer. If compliance ever asks, you have a record.
At pickup or delivery, mark it complete — customer gets a receipt, you get a record
Customer picks up Friday at 2 PM. You click 'Delivered.' BakeOnyx sends her a receipt. You now have a record that you made and delivered 12 chocolate cupcakes on this date. At the end of the month, you export a report: total orders, total revenue, profit by product. Tax time is one export, not a weekend of spreadsheet panic.
See Your Orders, Costs, and Profit in One Place
Start with a free trial — no credit card required. Track one week of orders and see how much time you save.
Before & After BakeOnyx
A customer texts asking if her order is ready for pickup
Before
You check your notebook. You check your freezer. You check your phone messages from three days ago. You're not sure if you made it Tuesday or Wednesday. You text back 'Let me check and get back to you.' 10 minutes later, you confirm it's ready. Customer is annoyed. You feel disorganized.
After
You open BakeOnyx. You see her order in the 'Ready for Pickup' section with the date and time you made it. You text back in 10 seconds: 'Ready Friday 2 PM.' She feels taken care of. You feel professional.
Pricing a custom order over the phone while your hands are covered in buttercream
Before
Customer calls: '24 cupcakes, chocolate with vanilla frosting, this Saturday?' You're holding a piping bag. You think about ingredients. You guess $48. You might be charging too much and lose the order, or too little and lose profit. You have no idea. You say 'Let me think about it and call you back.' You spend 15 minutes later calculating on a spreadsheet.
After
Customer calls. You grab your iPad with one hand. You open BakeOnyx. You click 'Chocolate Cupcakes, 24 count.' It shows ingredient cost ($8.50), labor and overhead are auto-calculated, and suggests $52. You say 'That's $52.' Customer says yes. You click confirm. Done. 45 seconds. Hands still covered in buttercream.
Checking inventory on Wednesday morning to see if you need to reorder
Before
You open your freezer and count bags of flour by hand. You think you have about 3 kg. You're not sure. You check your notebook. You made bread yesterday, so maybe 2.5 kg left? You're not confident. You order 5 kg to be safe. You end up with too much. Or you don't order, and Friday you run out.
After
You open BakeOnyx. It shows: 'Flour: 2.8 kg on hand. Friday's orders need 2.2 kg. Saturday's orders need 1.5 kg. Total needed this week: 3.7 kg. Reorder now.' You order exactly what you need. No waste. No panic Friday.
End of month — time to calculate profit and see which products are worth making
Before
You gather all your receipts, your notebook, your phone messages, and your spreadsheet. You spend a weekend trying to figure out: How many cupcakes did I make? How many brownies? What did I charge? What did ingredients cost? You get frustrated. You give up. You have no idea if you made money or just stayed busy.
After
You click 'Reports' in BakeOnyx. You see: 'This month: 180 cupcakes sold for $1,440. Ingredient cost: $360. Labor cost: $400. Profit: $680. Brownies: 45 sold for $225. Ingredient cost: $90. Labor cost: $120. Loss: -$15. Recommendation: Raise brownie price or stop making them.' You know exactly what's working. You make one decision: raise brownie price to $8 or cut them. Done.
What Changes for You
Answer 'When is my order ready?' in 10 seconds, not 10 minutes of searching
Customer texts. You open BakeOnyx. You see her order status instantly. You text back with confidence. You handle 20 customer status questions a week instead of spending 3+ hours hunting through messages and notebooks. That's 3 hours back in your week.
Never run out of a key ingredient on a Friday because you tracked it all week
BakeOnyx alerts you Wednesday: 'You have 800g cream cheese left. Saturday's orders need 1,200g. Reorder now.' You order that day. Saturday morning, your cream cheese arrives. You never cancel an order because you ran out. Over a year, that's 10-15 orders you don't lose. At $30-50 per order, that's $300-750 in revenue you keep.
Cut Sunday-night pricing sessions from 45 minutes to 5 minutes
You used to spend 45 minutes every Sunday looking up what you charged for cakes last month. BakeOnyx shows you: all 6-inch cakes you've made, what you charged each one, your profit on each. You see patterns. You set a standard price. You're done in 5 minutes. That's 40 minutes back every week — 33 hours a year.
Know your profit on every order — stop making products that lose money
You've been making custom cookie boxes for $15 each. You think you're making $5 profit. BakeOnyx shows you: ingredient cost $6, labor time is worth $4, overhead is $2. You're actually losing $1 per box. You raise the price to $18 or stop making them. Over a year, that's the difference between breaking even and making $500+ profit.
Have a complete record for compliance — batch dates, ingredient sources, order history
Someone asks: 'When did you make these cupcakes? What flour did you use?' You open BakeOnyx. You have the date, time, and ingredient batch number. You're not scrambling through notebooks. You look professional. If a health department or compliance question ever comes up, you have a record. That peace of mind is worth the software cost alone.
Frequently Asked Questions
Explore More
See Your Orders, Costs, and Profit in One Place
Start with a free trial — no credit card required. Track one week of orders and see how much time you save.
Free 14-day trial. No credit card required. Plans from $29/month.