Stop Losing Orders and Money at the Farmers Market — Track Every Sale, Recipe Cost, and Inventory in Real Time
Price a custom sourdough order in 90 seconds, know exactly how many croissants to bake, and stop running out of stock mid-Saturday.
Price a custom order in 90 seconds from your phone. Know your exact cost per loaf down to the gram of flour. Bake what sells, not what you hope sells.
You're at the farmers market booth at 8 AM on Saturday. A customer asks if you can make 50 gluten-free brownies for a wedding next week. You have no idea what to charge. Three hours later, you're still thinking about it. Meanwhile, you've sold out of your chocolate chip cookies, but you baked 30 sourdough loaves that are still sitting on the table at 2 PM. Bakery software for farmers market vendors isn't about fancy dashboards — it's about knowing your costs, tracking what actually sells, and never guessing on a price again.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're pricing orders on the spot and losing money without knowing it”
A customer asks for 24 mini cheesecakes for a party. You quote $72 off the top of your head. You get the order. Three days later, you do the math — you spent $38 on ingredients, 4 hours of labor, and packaging. You made $34 for a full day's work. You're doing this every week at the market, and you have no system to catch it. By the time you realize you're undercharging, you've already quoted 40 orders at the wrong price.
“You bake based on a guess, not on what people actually buy”
You show up with 20 sourdough loaves, 15 focaccia, and 40 croissants. The croissants sell out by 10 AM. The focaccia sits there all day. Next week you flip it — now you have 40 focaccia and 8 croissants left at 3 PM. You're wasting ingredients, throwing away product, and missing sales because you have no record of what sold last week, the week before, or the pattern across seasons.
“You can't answer 'Do I have enough butter for Thursday's orders?' without checking your walk-in”
Wednesday night, you get three custom orders through Instagram for Friday delivery. One is a 3-tier cake, one is 100 macarons, one is 50 croissants. You need to figure out if you have enough butter, cream cheese, and eggs in stock. You're literally standing in your walk-in, counting containers, trying to do math in your head. You miss one ingredient and have to scramble Thursday morning, or worse, you cancel an order.
“Your farmers market sales aren't in your tax records — they're in your head”
It's April 15th. Your accountant is asking for your 2024 sales records. You have a notebook with scribbled totals, some receipts, and a vague memory of a really good June. You spend the whole weekend trying to reconstruct your year from credit card statements and guesses. You don't know your actual profit margin. You can't tell the IRS which farmers market made you the most money.
“You're juggling 15 custom orders and can't remember who ordered what or when it's due”
You get orders via Instagram DM, text, email, and face-to-face at the market. One customer texted you about a wedding cake two weeks ago. Another emailed about a birthday order. A third asked you at the booth last Saturday. You have them written down somewhere, but you're not sure if that Saturday delivery is this Saturday or next Saturday. You're terrified you're going to miss a deadline or double-book yourself.
Know Your Exact Cost, Bake What Sells, and Never Miss an Order Again
Monday morning at the farmers market booth, you pull out your phone and see last week's sales by product: croissants made $240 profit, sourdough made $180, focaccia lost money. You know exactly what to bake this week. A customer asks for a quote on 36 macarons. You enter the order, tap 'calculate cost,' and you've got your price in 60 seconds — with a 40% margin built in. Your Thursday inventory check tells you you need more cream cheese by Wednesday. You've got a bake list waiting for you at home, organized by day and time, so your assistant knows exactly what to prep.
- ✓Batch-portion costing: Enter a recipe once, get the cost per unit instantly. Change butter price, every linked product updates automatically.
- ✓Sales tracking by product: See which items made money and which ones you've been undercharging for months.
- ✓Inventory alerts: Know when you're running low on cream cheese, chocolate, or flour before Saturday morning.
- ✓Order pipeline: Inquiry to quote to confirmed to baked to delivered — nothing falls through the cracks.
- ✓Bake list by day: Your team sees what to prep, what to bake, and when it's due — without calling you.
How It Works
Enter Your Recipes Once — Cost Calculates Automatically
You open BakeOnyx and create your sourdough recipe: 1,000g bread flour ($0.18/100g), 200g water (free), 20g salt ($0.08/100g), 150g starter (cost of flour). Total cost per 1,350g loaf: $2.47. You set your selling price at $8. Margin: 71%. Now every time someone asks for a sourdough loaf, you know the number. Change the price of flour next month? The cost recalculates across all linked recipes and orders.
Quote a Custom Order in 90 Seconds from Your Phone
Customer texts: 'Can you do 50 mini brownies for a wedding?' You open BakeOnyx, click 'New Order,' select 'Mini Brownies,' scale it to 50 units, and you see: ingredients cost $12.40, labor (you estimate 2 hours at $25/hour) is $50, packaging is $3. Total cost: $65.40. You set a 40% margin and quote $109. You send them a quote link. They confirm. The order moves to 'Confirmed' and appears on your bake list for Thursday.
Check Inventory Before You Commit to an Order
Before you confirm that 50-brownie order, you tap 'Check Inventory.' BakeOnyx tells you: 'You have 800g chocolate. This order needs 600g. You're good.' It also flags: 'You have 2 eggs left. This order needs 8. Reorder eggs by Tuesday.' You confirm the order knowing you won't be caught short on Wednesday.
See Your Bake List and Sales Forecast for the Week
Sunday night, you open BakeOnyx and see: Monday (nothing), Tuesday (2 custom orders), Wednesday (restock bake), Thursday (3 custom orders + farmers market prep), Friday (deliver 2 orders), Saturday (farmers market). You click Thursday and see: bake 30 croissants, 20 sourdoaves, 100 macarons. Your assistant checks the same screen Monday morning and knows exactly what to prep without texting you.
Run a Sales Report and Know Which Products Actually Make Money
First Sunday of the month, you pull up the 'Sales by Product' report for last month. Croissants: 120 sold, $480 revenue, $180 profit. Sourdough: 80 sold, $640 revenue, $200 profit. Focaccia: 60 sold, $180 revenue, -$20 loss. You immediately stop making focaccia at the farmers market. Next month, you bake 40 extra croissants instead. Your profit goes up $60 a week.
Stop Guessing on Prices and Inventory — Start Your Free Trial Today
See your exact cost per loaf, track what sells, and price custom orders in 90 seconds. No credit card. No commitment.
Before & After BakeOnyx
Pricing a Custom Order at the Farmers Market Booth
Before
A customer asks: 'Can you make 75 mini cupcakes for a birthday party next Saturday?' You smile and say, 'Let me think about it and get back to you.' You go home, open a spreadsheet, try to remember what you paid for butter last week, estimate 3 hours of labor, and guess at packaging. You text them a price. They ask if you can do 100 instead. You don't know if that changes your cost per unit, so you just add $15 to your quote. They never confirm. You never know if you quoted too high or too low.
After
A customer asks the same question. You pull out your phone, open BakeOnyx, click 'Mini Cupcakes,' scale to 75 units, and you see: ingredients $8.50, labor $9 (system knows your hourly rate), packaging $3.75, total cost $21.25. You set a 40% margin and quote $35.42. They ask about 100 cupcakes. You adjust the slider. Cost is now $28.33, quote is $47.22. They confirm on the spot. The order goes into your system, appears on Thursday's bake list, and flags that you need to order more vanilla extract by Wednesday.
Deciding What to Bake for Saturday's Farmers Market
Before
Friday night, you're trying to decide what to bake for Saturday. You remember the croissants sold well last week, but you're not sure. You also have a feeling sourdough is popular, but you might be wrong. You end up baking based on what you feel like making — 20 sourdoaves, 15 focaccia, 40 croissants. Saturday: croissants sell out by 10 AM, focaccia sits all day, you have 12 sourdoaves left. You wasted 3 hours of labor on focaccia that didn't sell.
After
Friday night, you open BakeOnyx and pull up 'Last 4 Weeks — Sales by Product.' Croissants: 35 sold, 87% sell-through rate. Sourdough: 28 sold, 70% sell-through. Focaccia: 12 sold, 30% sell-through. You immediately adjust: 45 croissants, 30 sourdoaves, 8 focaccia. Saturday: everything sells out by 2 PM. You made $420 in revenue instead of $380. You wasted zero product.
Checking Inventory Before Confirming a Custom Order
Before
Wednesday, you get an Instagram DM: 'Can you make 100 macarons for Friday delivery?' You say yes. Thursday morning, you start making them and realize you're out of almond flour. You have to cancel the order, apologize, and lose the $80 sale. Or you order emergency almond flour at 2x the cost, which eats into your profit.
After
Wednesday, you get the same DM. Before you say yes, you open BakeOnyx and check inventory. It flags: 'You have 500g almond flour. 100 macarons need 750g. You don't have enough.' You either tell the customer 'yes, but delivery is Monday' (and add them to Monday's bake list), or you order almond flour Thursday morning knowing exactly how much you need. You never over-promise and you never cancel an order.
Handling Tax Season and Profit Tracking
Before
April 15th. Your accountant needs your 2024 sales records. You have a notebook with dates and totals, some credit card statements, and a vague memory of June being 'really good.' You spend Saturday reconstructing your year. You don't know your actual profit margin. You can't tell the IRS which farmers market made you the most money or what your ingredient costs actually were. You pay your accountant an extra $300 to clean up your records.
After
April 1st, you log into BakeOnyx and click 'Annual Sales Report.' You see: Total Revenue $18,400. Total Ingredient Cost $6,200. Total Labor (estimated) $4,100. Total Packaging $1,200. Net Profit $6,900. You can break it down by farmers market location, by product, by month. You export a PDF and send it to your accountant. They file your taxes in one hour instead of three. You save $300 in accounting fees and you actually know your numbers.
What Changes for You
Price Custom Orders in 90 Seconds, Not 3 Days of Guessing
You don't have to go home, do the math, and email a quote tomorrow. You pull out your phone at the booth, enter the order, and tell the customer the price before they leave. You close more orders because you're confident and fast. You also stop undercharging — every quote has your margin built in automatically.
Cut Wasted Ingredients by 30% — Bake What Sells, Not What You Hope Sells
Last month you threw away $180 worth of focaccia and overproofed sourdough. This month, you have sales data. You know croissants are your top seller. You bake 40% more croissants and 50% fewer focaccia. You sell out of everything by 2 PM instead of 3 PM, and you waste almost nothing. Your ingredient cost goes down while your sales stay the same.
Stop Running Out of Stock Mid-Saturday — Know Your Inventory Real Time
You used to run out of cream cheese at 10 AM on Saturday because you didn't know Thursday's orders needed 1,200g. Now you get an alert Wednesday: 'You have 800g cream cheese. Thursday and Friday orders need 1,600g. Reorder by Tuesday.' You order on Tuesday. Saturday morning, you have exactly what you need. No rush orders. No disappointed customers.
Save 4 Hours Every Sunday Night — No More Pricing Panic Sessions
You used to spend Sunday night with a calculator and a spreadsheet, pricing next week's orders and trying to remember what you quoted last week. Now you open BakeOnyx, see all your pending orders, and hit 'Calculate All Quotes.' Done in 15 minutes. You have your week mapped out, your bake list ready, and your inventory flagged. You actually get to relax Sunday night.
Know Your Real Profit Margin — Tax Season Is One Export, Not a Weekend of Panic
April rolls around and your accountant asks for sales by location and product. You export a report from BakeOnyx. Done. You know you made $8,400 at the farmers market, $3,200 at the co-op, and $2,100 from custom orders. You know your ingredient costs were $6,200 and your labor was $4,100. You know your actual profit was $3,300, not a guess.
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Stop Guessing on Prices and Inventory — Start Your Free Trial Today
See your exact cost per loaf, track what sells, and price custom orders in 90 seconds. No credit card. No commitment.
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