Stop Guessing About Allergens. Track Every Ingredient in Every Recipe.
Price orders with confidence, flag allergens automatically, and never send a customer a cake that could hurt them.
Know every allergen in every recipe in under 30 seconds — and flag orders that don't match customer dietary needs automatically.
You're mid-conversation with a customer asking if your chocolate cake is nut-free. You pause. You're not 100% sure if that one batch of buttercream has almond extract or vanilla. You say 'let me call you back.' You hang up, dig through recipe cards, text your assistant, spend 20 minutes finding an answer that should have taken 20 seconds. This is the reality for bakeries managing dietary restrictions without bakery software for managing dietary restrictions — you're playing allergen roulette every time the phone rings. A customer with a severe peanut allergy orders a custom cake. You price it. You bake it. You deliver it. Three days later, you find out your supplier changed their vanilla extract and now it's processed in a facility with tree nuts. You never knew. Your customer could have had a reaction. That's the moment most bakers realize they need a system. BakeOnyx makes allergen tracking automatic, so you know exactly what's in every recipe before you quote a price or pull an egg from the cooler.
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Sound Familiar?
“You're storing allergen info in your head, or worse, on sticky notes”
Your recipes are scattered: some in a notebook, some in a Google Doc, some you just remember. When a customer asks 'Is this gluten-free?' you have to stop, think, maybe call someone. You've already lost 5 minutes. Worse — you've already lost confidence. A customer with celiac disease orders a cake, and you're not 100% certain your cross-contamination protocols are documented anywhere. You bake it anyway. You deliver it. You spend the next week worried.
“You can't scale custom orders because allergen tracking is manual”
A customer orders 50 mini cakes for a wedding — 10 gluten-free, 15 dairy-free, 25 vegan. You manually track which is which on a whiteboard. On delivery day, you're terrified you've mixed them up. You triple-check the boxes. You lose an hour. You're sweating. A custom order that should have been profitable just became stressful and slow.
“Your suppliers change ingredients and you don't know until it's too late”
You've been using the same vanilla extract for two years. You never checked the label for tree nuts. Last week, your supplier switched manufacturers. The new one is processed in a facility with almonds. You have 30 kg of flour with that extract mixed in. You don't find out until a customer calls to say their daughter had a reaction. Your stomach drops. You didn't know. You can't track supplier changes because you're not tracking ingredients systematically.
“You're losing orders because you can't price allergen-friendly cakes fast enough”
A customer calls asking for a gluten-free, dairy-free, egg-free cake for Saturday delivery. You need to figure out: What recipe do I use? What's the ingredient cost? Do I have everything in stock? Is there cross-contamination risk in my kitchen? By the time you've thought through all this, the customer has called three other bakeries. You lose the order. You're leaving money on the table because your process is too slow.
“You're documenting allergens manually and your staff doesn't know what to do”
You've created a system in your head about which recipes have nuts, which have dairy, which have gluten. Your assistant doesn't know it. When you're not there, they guess. A customer calls asking if a product is vegan. Your staff says 'probably.' It's not. You get a bad review. Your team can't execute your allergen protocols because they're not written down anywhere they can actually see and use.
One Place for Every Ingredient, Every Allergen, Every Order
Monday morning, a customer emails asking for a gluten-free, dairy-free wedding cake for Saturday. You log into BakeOnyx, search 'gluten-free + dairy-free,' and see exactly which recipes meet those requirements. You click one, BakeOnyx shows you the complete ingredient list, every allergen flagged, the exact cost per portion, and whether you have everything in stock. You send a price quote in 2 minutes. Your staff sees the order in their production list with allergen flags in red: GLUTEN-FREE. DAIRY-FREE. PREPARED IN NUT-FREE ZONE. They know exactly what to do, where to prep it, and what to avoid. You deliver Saturday morning with zero stress. You got the order, you executed it safely, and you made a healthy margin.
- ✓Tag every ingredient with allergen info — nuts, dairy, gluten, eggs, soy, shellfish, sesame — once, then it's automatic
- ✓Search recipes by dietary restriction: 'Show me all vegan cakes' or 'Which breads are nut-free?' in 10 seconds
- ✓Flag orders automatically when a customer's dietary needs don't match your recipe — before you bake
- ✓Your staff sees allergen warnings on every job sheet — red flags for GLUTEN-FREE, DAIRY-FREE, NUT-FREE ZONE
- ✓Track supplier changes: update one ingredient and every recipe that uses it shows the new allergen profile instantly
- ✓Generate allergen statements for labels: 'Contains: dairy, eggs. May contain: tree nuts' — pulled from your actual recipe data
How It Works
Add your ingredients once with allergen tags
You enter 'unsalted butter' into BakeOnyx. You tag it: DAIRY. You enter 'all-purpose flour' and tag it: GLUTEN. You enter 'vanilla extract' and tag it: TREE NUTS (because your supplier processes it in a facility with almonds). You do this once. From now on, every recipe that uses these ingredients automatically inherits these allergen flags. When you switch suppliers, you update the ingredient once — every recipe updates automatically.
Build recipes and see allergens in real-time
You create a recipe for 'Chocolate Cake.' You add flour, butter, eggs, cocoa, vanilla extract. As you add each ingredient, BakeOnyx shows you the running allergen list: GLUTEN, DAIRY, EGGS, TREE NUTS. You see immediately that this recipe is not vegan, not gluten-free, and not dairy-free. You can see the cost: $8.47 per 9-inch cake. You decide to create a separate vegan version using coconut oil, almond flour, and flax eggs. BakeOnyx shows the new allergen profile: GLUTEN (from almond flour), TREE NUTS (almond flour). Cost: $12.13 per cake. You now have two recipes, and you can see exactly what makes each one different.
When a customer orders, match them to safe recipes in seconds
A customer calls: 'I need a gluten-free, dairy-free cake for my daughter's birthday.' You go to BakeOnyx's recipe search and filter: GLUTEN-FREE + DAIRY-FREE. Three recipes appear. You pick the chocolate one ($12.13 cost, 8-inch serves 12 people, $1.01 per portion). You quote $48 for the cake (4x markup). Customer says yes. You create the order in BakeOnyx. Your production team sees it with a red banner: GLUTEN-FREE. DAIRY-FREE. PREPARED IN DEDICATED GLUTEN-FREE ZONE. They know to use separate utensils, prep on a clean surface, and label it clearly.
Your staff executes safely because allergen warnings are on every job sheet
Your head baker pulls up today's production list on the iPad. She sees four orders. Two are standard chocolate cake. One is marked in red: GLUTEN-FREE — DEDICATED PREP. One is marked in orange: VEGAN — NO CROSS-CONTAMINATION WITH DAIRY. She knows immediately which station to use, which tools to grab, and which orders need extra care. She can't miss the warnings because they're right there in the size 18 font, in red, at the top of the job sheet. She bakes the orders correctly. No mistakes. No allergic reactions. No liability.
Generate allergen labels and statements for compliance
You're ready to deliver. BakeOnyx generates a label for each order: 'Contains: wheat, dairy, eggs. May contain: tree nuts (processed in facility). Prepared in kitchen that handles nuts.' This comes from your actual recipe data, not a template you guessed at. You print it, stick it on the box. Customer receives it. You're compliant. You're transparent. You're protected.
Start Tracking Allergens Safely — Risk-Free
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Before & After BakeOnyx
A customer with a severe peanut allergy orders a custom three-tier wedding cake
Before
You take the order over the phone. Customer says 'absolutely no peanuts, no tree nuts, no cross-contamination.' You say 'of course, no problem.' You hang up and realize you need to figure out: Which recipe are you using? Does it have nuts? What about your buttercream — does it have almond extract? Your supplier switched last month, did that change anything? You dig through three recipe cards, text your assistant, check your supplier invoice. You spend 30 minutes. You're still not 100% sure. You bake the cake anyway, nervous the whole time. You deliver it. You spend the next week worried the customer will have a reaction. She doesn't, but you're stressed for days.
After
You take the order. Customer says 'absolutely no peanuts, no tree nuts, no cross-contamination.' You say 'perfect, let me confirm the recipe.' You open BakeOnyx, search 'wedding cake + nut-free,' and see two options. You click the chocolate ganache cake. BakeOnyx shows: ALLERGENS: None. INGREDIENTS: All checked against current supplier data. COST: $4.82 per portion. You see a yellow flag: 'This recipe is baked in a shared kitchen. Disclose cross-contamination risk.' You call the customer back and say 'I can make this cake, it has zero nuts, but I should tell you it's baked in a kitchen that handles tree nuts. Is that okay?' She says yes. You create the order in BakeOnyx. Your production team sees the order with a red banner: NUT-FREE. DEDICATED PREP ZONE. They use separate utensils, prep on a clean surface, and label the box clearly. You deliver with confidence. Customer is thrilled. You've just earned her trust and a five-star review.
Pricing a rush order for 50 vegan mini cakes for a corporate event — due Saturday
Before
It's Wednesday night. A customer calls asking for 50 vegan mini cakes for Saturday delivery. You need to figure out: Do you have a vegan recipe? Can you scale it to 50? What's the ingredient cost? Do you have everything in stock? You pull out a spreadsheet, start typing, realize your vegan recipe is actually in an old notebook, not the spreadsheet. You call your assistant. She remembers most of it. You calculate the cost on your phone calculator. You're not sure if you have enough coconut oil. You guess at a price: $4 per mini cake, $200 total. You tell the customer 'yes, we can do it.' You hang up and spend the next hour confirming you actually have the ingredients and that your price isn't going to lose you money. You're stressed. You deliver Saturday, but you're not sure if you made money or broke even.
After
It's Wednesday night. Customer calls asking for 50 vegan mini cakes for Saturday. You say 'let me check.' You open BakeOnyx on your phone, search 'vegan mini cakes,' and click the recipe. You scale it to 50. BakeOnyx shows: INGREDIENT COST: $68.50. COST PER CAKE: $1.37. INVENTORY CHECK: You have 2.5 kg coconut oil (need 2.2 kg). You have everything in stock. You quote $4.50 per cake, $225 total. $1.37 cost, $3.13 profit per cake, 69% margin. Customer says yes. You create the order. Your team sees it on their production list. You've just made $156.50 profit in 90 seconds. You know you have everything in stock. You're confident. You deliver Saturday and know you made money.
Your staff is prepping orders but doesn't know which ones have allergen restrictions
Before
You've created a system in your head about allergens. Your head baker knows it. Your assistant doesn't. You're off on Wednesday. A customer calls asking if the chocolate cake is dairy-free. Your assistant says 'I think so? Let me ask the head baker.' The head baker isn't sure without looking at the recipe. They guess. It's wrong. It contains butter. Customer has a reaction. You get a call Thursday. You feel sick. You realize your team can't execute your protocols because they're not documented anywhere they can see. You spend Friday creating a massive allergen chart and printing it out. It goes on the wall. Your staff ignores it because it's too much information. The chart doesn't update when you change suppliers.
After
You've entered all your ingredients and recipes into BakeOnyx with allergen tags. Every morning, your team pulls up the production list on the iPad. They see today's orders. One is marked in red: DAIRY-FREE. One is marked in orange: VEGAN. One is marked in yellow: PREPARED IN SHARED KITCHEN — DISCLOSE CROSS-CONTAMINATION RISK. The warnings are right there, in big text, on the job sheet. Your assistant sees the allergen flags immediately. She knows which station to use, which utensils to grab, and which orders need extra care. She can't miss the warnings because they're unavoidable. She executes correctly. No mistakes. No allergic reactions. Your team is executing your protocols because the information is right in front of them, every single day.
Your supplier changes an ingredient and you need to update allergen info across all your recipes
Before
Your vanilla extract supplier switches manufacturers. The new one is processed in a facility with tree nuts. You find out because you read the label carefully. You realize you need to update the allergen info for every recipe that uses vanilla. You count: 12 recipes. You manually edit each one in your spreadsheet. You email customers who've ordered these products in the last month — you have to dig through old invoices to find them. You're not sure you caught everyone. You spend 3 hours on this. You're still not confident you've updated everything. A month later, a customer calls to say they had a reaction to a cake you made before the supplier change. You didn't update that order record. You feel terrible.
After
Your vanilla extract supplier switches manufacturers. The new one is processed in a facility with tree nuts. You open BakeOnyx and update the ingredient 'vanilla extract' — you tag it: TREE NUTS (updated). BakeOnyx shows: '12 recipes affected.' You review the list. All 12 recipes now show the updated allergen profile. BakeOnyx automatically emails customers who ordered these products in the last 60 days: 'Hi, we've updated our ingredient sourcing. Your order contained [product]. The new ingredient may contain tree nuts. Please let us know if you have concerns.' You've just proactively managed a supplier change in 5 minutes. You've protected your customers. You've protected your business.
What Changes for You
Answer allergen questions in 30 seconds instead of 30 minutes
A customer asks if your lemon cake is vegan. Instead of digging through recipes or calling your assistant, you search 'lemon cake' in BakeOnyx and see the allergen profile instantly: GLUTEN, DAIRY, EGGS. You tell them 'No, it contains dairy and eggs, but I have a vegan version.' You've just saved 29 minutes and kept the customer engaged. You handle 15 allergen questions a week. You've saved 7.5 hours per week — that's 390 hours per year. That's 10 full work weeks of your time back.
Scale allergen-friendly orders without stress
You get an order for 200 gluten-free cupcakes for a corporate event. You search 'gluten-free cupcakes,' click the recipe, scale it to 200, and BakeOnyx shows you the total ingredient cost ($34.50), the per-cupcake cost ($0.17), and the allergen flags. You quote $1.50 per cupcake ($300 total). You've priced it accurately in 3 minutes. You're confident. You execute it. You make a $165 profit. Without BakeOnyx, you would have spent 45 minutes on a spreadsheet, guessed at the cost, maybe underbid by $50, and still felt uncertain about whether you had all the ingredients.
Reduce allergen-related errors to zero
When allergen flags are automatic and visible on every job sheet, your team can't miss them. You're no longer relying on memory, sticky notes, or verbal instructions. Over the last year, you've had two incidents where you almost sent a product to a customer with the wrong allergen profile. BakeOnyx would have caught both. One could have caused a severe allergic reaction. The liability alone — the lawsuit, the medical bills, the reputation damage — could have been $50,000+. Now you have a system that flags mismatches before they happen.
Win allergen-conscious customers because you can price accurately and fast
You're competing against three other bakeries for a wedding. The bride needs gluten-free, dairy-free options for 15 guests. You can quote her in 5 minutes with exact costs and allergen statements. The other bakeries call her back in 24 hours with 'we'll have to check.' You get the order. You've won 3 allergen-specific orders this month because you're the only one who can price them instantly. That's $800 in revenue you wouldn't have had otherwise. Your competitors are still using spreadsheets.
Track supplier changes so you catch allergen updates before customers do
Your vanilla extract supplier changes manufacturers. The new one is processed in a facility with walnuts. You update the ingredient in BakeOnyx. Every recipe that uses vanilla extract now shows: TREE NUTS (updated). You see immediately that 8 of your 20 recipes are affected. You email customers who've ordered these products in the last month. You proactively tell them about the change. You offer to remake orders if they want a nut-free version. You've just prevented a potential allergic reaction and built trust. A competitor doesn't track this. Their customer has a reaction. They lose the business and get a bad review.
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