Stop Chasing Suppliers for Quotes. Know Your Costs Before You Price the Order.
Track every supplier, every price, every order — so you're never guessing what a batch of 50 croissants actually costs you.
Price a custom order in 45 seconds using live supplier costs — no spreadsheet hunting, no guesswork, no lost margin.
You're on the phone with a customer asking for a price on 200 macarons. You have three suppliers for almond flour, two for eggs, and their prices changed last month. You're not sure which one you actually ordered from. You give a quote that sounds reasonable, hang up, then spend 20 minutes checking emails to see if you undercut yourself. This is the moment you realize you need bakery supplier management and ordering software — not because you want to be fancy, but because you're leaving money on the table every single day. The baker who knows their exact supplier costs in 45 seconds doesn't have this problem.
Free 14-day trial. No credit card required.
Sound Familiar?
“You have three suppliers for the same ingredient and you can never remember which one has the better price”
Monday morning, you're pricing a batch of 500g sourdough starters. You know you need 150g of organic rye flour. But you have quotes from three suppliers — one from two months ago, one from an email you can't find, one on a Post-it note next to the register. You call the supplier you think is cheapest. They're out of stock. You call the second one. Their price went up 8%. By the time you find the right supplier and the right price, you've spent 15 minutes on the phone and your customer is waiting. You guessed on the quote and hoped it was right.
“You're reordering the same ingredients every week but you don't know if you're actually getting the best price”
You've been buying butter from Supplier A for two years. It's convenient. They deliver on Wednesdays. But last month, Supplier B sent you a quote that was $0.15/kg cheaper. You meant to switch. You didn't. Now you're paying $120 more per month on butter alone — $1,440 a year — because you never compared prices side by side. You have no system to track which supplier is actually cheapest for each ingredient, so you default to whoever called you last or whoever you've always used.
“You manually enter supplier prices into a spreadsheet and they're always out of date”
Your spreadsheet has columns for Supplier A, B, and C. But it was last updated in March. It's now June. Egg prices jumped 20%. Butter dropped 12%. You're pricing orders based on numbers that don't exist anymore. You realize this mid-quote and have to say 'let me call you back' — and you look unprofessional. Or you price the order wrong and eat the margin. Either way, you're flying blind because you can't keep your supplier prices current without spending an hour every Monday updating a spreadsheet.
“You don't know how much inventory you actually have or when you need to reorder”
Thursday afternoon, you're mid-production on a wedding cake order. You reach for the cream cheese. You have 400g left. The order needs 600g. Your supplier doesn't deliver until Monday. You call around. Everyone's out. You drive 20 minutes to a retail store and pay 40% more than your wholesale price. You lose $15 on this order because you didn't know your inventory levels. You have no system that tells you 'reorder cream cheese on Wednesday for Thursday delivery' — so you're always either overstocked and throwing away expired ingredients, or understocked and paying retail prices in emergencies.
“Creating a purchase order still means printing, faxing, or copy-pasting into an email”
You need to order flour for next week's production. Your supplier has a PDF order form on their website. You download it. You manually fill in quantities based on your production schedule. You calculate totals. You email it. They email back asking you to clarify the order date. You go back and forth three times. The order finally goes through — but it's Friday and you needed it Wednesday. A real purchase order system would let you click 'order' and have it flow directly to your supplier's system, no back-and-forth, no delays, no manual entry errors.
One Place to Store All Supplier Prices and Create Orders in 30 Seconds
Monday morning with BakeOnyx looks different. You open the software. A customer calls asking for a price on 200 macarons. You click on your suppliers. You see almond flour: Supplier A is $18.50/kg, Supplier B is $17.80/kg, Supplier C is $19.20/kg. You select the cheapest. You enter 200 macarons into your recipe. The system calculates your cost in 15 seconds. You quote $4.20 per macaron and know you're making margin. No phone calls. No spreadsheet hunting. No guessing. You also see that your cream cheese inventory is at 200g and Thursday's orders need 800g — so you create a purchase order to Supplier D right there, in the software, and it goes straight to them. No email. No fax. No back-and-forth.
- ✓Store unlimited suppliers with current prices — system alerts you when prices change
- ✓Create a purchase order in 30 seconds using live supplier costs — no manual entry
- ✓See your exact inventory levels and get reorder alerts 3 days before you run out
- ✓Compare prices across three suppliers for the same ingredient in one click
- ✓Link supplier costs to your recipes — change a supplier price and every linked recipe updates automatically
How It Works
Add Your Suppliers and Their Current Prices
You enter each supplier's name, contact info, and the ingredients they sell with current prices. You can add as many suppliers as you want. If Supplier A sells butter at $8.50/kg and Supplier B sells it at $8.20/kg, both prices live in the system. You're not hunting through emails or old quotes anymore — the prices are right there.
Link Supplier Costs to Your Recipes
You have a croissant recipe that needs 500g of butter. You tell BakeOnyx 'this recipe uses butter from Supplier A at $8.50/kg.' Now, whenever you scale that recipe (say, from 24 croissants to 100), the system automatically calculates the butter cost based on your supplier's current price. If you switch to Supplier B because they're cheaper, you update the supplier link once — and every recipe using that ingredient updates automatically.
Check Inventory and Get Reorder Alerts
You scan a barcode or manually log when you receive ingredients. BakeOnyx tracks your current stock of butter, flour, cream cheese, etc. When your cream cheese drops to 300g and you know Thursday's orders need 800g, the system sends you an alert on Wednesday: 'Reorder cream cheese now.' You don't have to remember. You don't have to guess. The system does the math based on your actual orders.
Create a Purchase Order in 30 Seconds
You click 'Create Purchase Order.' You select the supplier. You select the ingredients you need (the system suggests quantities based on your inventory and upcoming orders). You review the total cost. You click 'Send.' The purchase order goes straight to your supplier's portal or email — no printing, no faxing, no manual entry. Your supplier gets a clean, formatted order with your account number and delivery address already filled in.
Track Orders and Know When Deliveries Arrive
Once you create a purchase order, you can see its status: pending, confirmed, shipped, delivered. You're not calling the supplier asking 'where's my flour?' — you can see it in the system. Your staff knows the delivery is arriving Thursday morning, so they're ready to receive and log it into inventory. No surprises. No scrambling.
Stop Guessing on Supplier Costs. Know Exactly What You're Paying.
Start your free trial today. No credit card required. See how much time and money you're leaving on the table.
Before & After BakeOnyx
Pricing a bulk order for 300 cupcakes for a corporate event
Before
A client calls on a Tuesday asking for a price on 300 vanilla cupcakes with buttercream for a Friday delivery. You have three suppliers for butter, two for eggs, and one for vanilla extract. You pull out your spreadsheet — it's from March, so the prices are outdated. You call Supplier A to confirm butter price. They're busy. You leave a voicemail. You call Supplier B for eggs. They quote you a price that's higher than you remember. You're not sure if you should switch suppliers or stick with your usual one. You call your usual supplier back. They don't pick up. You wait 2 hours for a callback. By then, it's 4 PM. You give the client a quote based on prices you're not 100% sure about. You undercut yourself by $0.15 per cupcake. That's $45 in lost margin on this one order. The client books you, but you're frustrated because you know you left money on the table.
After
A client calls on a Tuesday asking for a price on 300 vanilla cupcakes for Friday delivery. You open BakeOnyx on your phone. You see your butter supplier's current price ($8.20/kg), your egg supplier's price ($0.42/dozen), and your vanilla extract supplier's price ($28/liter). You enter 300 cupcakes into your recipe. The system calculates your ingredient cost in 20 seconds. You add your labor and overhead. You quote $2.85 per cupcake — $855 total. You know you're making $180 margin. You close the sale. The client books you. You hang up the phone confident in your pricing. It's 2:15 PM. You've spent 3 minutes on pricing. You move on to production.
Managing inventory for a 15-recipe artisan bread bakery
Before
You bake 15 different bread recipes — sourdough, focaccia, ciabatta, rye, spelt, etc. Each recipe uses different flours, and you have two suppliers. You track inventory in a notebook. Friday afternoon, you're prepping for Saturday's bake. You need rye flour for the rye loaves. You check your bin. It looks low. You're not sure if you have enough for Saturday's production. You call your supplier. They can deliver Monday, but you need it Saturday morning. You drive 30 minutes to a retail store and pay $3.50/kg instead of your wholesale price of $2.10/kg. You lose $15 on this order. Monday morning, your supplier delivers 25kg of rye flour. Now you have too much. Some of it goes stale. You throw away $20 worth. You're overstocked and understocked at the same time because you have no system.
After
You bake 15 different bread recipes. BakeOnyx tracks your inventory of all flours, water, salt, and yeast in real time. You scan a barcode when you receive ingredients and when you use them in production. The system knows you need 8kg of rye flour for Saturday's production. Thursday morning, you have 3kg left. The system alerts you: 'Reorder rye flour now for Saturday delivery.' You click 'Create Purchase Order,' select rye flour (the system suggests 15kg based on next week's production), and send it to your supplier. It arrives Saturday morning at 7 AM. You're never caught short. You're never overstocked. You're ordering exactly what you need, exactly when you need it.
Comparing supplier prices across your top 10 ingredients
Before
You have three suppliers. Supplier A is your default because they've been reliable. Supplier B called you last month with a price list, but you filed it away. Supplier C you've never really compared. You've been with Supplier A for two years, so you assume they're competitive. You're not actually sure. You do a rough calculation: if you're ordering 100kg of flour per month and Supplier B is $0.20/kg cheaper, that's $20 per month you're leaving on the table. But you don't have a system to track this, so you do nothing. You keep buying from Supplier A out of habit.
After
You enter all three suppliers into BakeOnyx with their current prices for your top 10 ingredients: flour, butter, eggs, sugar, salt, yeast, milk, cream cheese, chocolate, and vanilla extract. The system shows you a side-by-side comparison. Supplier A is cheapest for flour and butter. Supplier B is cheapest for eggs and milk. Supplier C is cheapest for chocolate. You now know exactly which supplier to use for each ingredient to minimize costs. You switch your egg orders to Supplier B (saving $0.08/dozen). You switch your milk orders to Supplier C (saving $0.12/liter). Over a year, these small switches add up to $1,800 in savings. BakeOnyx shows you this comparison in one click.
Creating a purchase order and tracking delivery
Before
You need to order 20kg of butter for next week's production. Your supplier has a PDF order form on their website. You download it. You fill in the quantities by hand. You calculate the total. You email it to the supplier. They email back: 'Is this for delivery Tuesday or Wednesday?' You email back: 'Tuesday.' They email back: 'Confirmed, delivery Tuesday 8 AM.' Three emails. 30 minutes of back-and-forth. The order finally goes through. You don't know when to expect delivery — you assume Tuesday but you're not 100% sure. You're not at the bakery Tuesday morning because you're not certain. The delivery arrives at 9 AM and sits on the loading dock for an hour before you realize it's there. It's not a disaster, but it's inefficient.
After
You need to order 20kg of butter. You open BakeOnyx. You click 'Create Purchase Order.' You select your butter supplier. The system shows your current inventory (8kg) and next week's production needs (24kg). It suggests ordering 20kg. You review the order. You click 'Send.' The purchase order goes directly into your supplier's system with your account number, delivery address, and contact info already filled in. No email. No back-and-forth. No ambiguity. The supplier confirms the order in their system. BakeOnyx shows you the status: 'Confirmed, delivery Tuesday 8 AM.' You know exactly when to expect it. You're at the bakery at 7:45 AM Tuesday. The delivery arrives at 8 AM. You scan the barcode. Inventory updates automatically. One clean transaction.
What Changes for You
Price a custom order in 45 seconds instead of 15 minutes of phone calls and spreadsheet hunting
A customer calls asking for a price on a 3-tier wedding cake with fondant. Instead of calling three suppliers to confirm current prices, opening your spreadsheet, and doing math on a calculator, you open BakeOnyx. You see your fondant supplier's current price ($12.50/kg), your butter supplier's price ($8.20/kg), and your egg supplier's price ($0.45/dozen). You enter the recipe. The system calculates your cost in 20 seconds. You quote $185 for the cake and know you're making $65 margin. You close the sale. That's 14 minutes and 15 seconds saved per order. If you price 10 custom orders a month, you've saved 142 minutes — nearly 2.5 hours — that you can spend actually baking instead of chasing quotes.
Stop overpaying for ingredients because you're buying from the wrong supplier
You have three suppliers for flour. Supplier A is $0.35/kg more expensive than Supplier B. You order 50kg of flour per week. That's $17.50 per week you're overpaying. That's $910 per year on one ingredient. BakeOnyx shows you exactly which supplier is cheapest for each ingredient, so you're never accidentally buying from the expensive one. Over a year, comparing prices across three suppliers for your top 10 ingredients could save you $2,000–$5,000 depending on your volume.
Cut emergency supplier calls from 3 per week to 0 per month
Right now, you're calling suppliers mid-production because you're out of cream cheese or vanilla extract. These emergency calls cost you time, money (you pay retail prices), and stress. BakeOnyx tracks your inventory in real time. When you're down to 200g of cream cheese and Thursday's orders need 800g, the system alerts you Wednesday morning. You create a purchase order in 30 seconds. The ingredient arrives on time. No emergency calls. No retail prices. No panic at 2 PM on a Saturday.
Stop losing 3–5 hours every Sunday night updating supplier prices in a spreadsheet
Every Sunday, you spend time updating your spreadsheet with new supplier prices. You call suppliers, check emails, dig through old quotes. It's tedious and error-prone — prices are always out of date. BakeOnyx centralizes all supplier prices in one place. When a supplier sends you a new price list, you update it once in the system. Every recipe linked to that supplier updates automatically. No more Sunday night spreadsheet sessions. That's 3–5 hours per week back in your pocket — 156–260 hours per year.
Reduce purchase order errors and back-and-forth emails by 90%
Right now, you email a purchase order, the supplier asks for clarification, you email back, they confirm, you confirm again. Three emails. 30 minutes of back-and-forth. With BakeOnyx, you create a clean, formatted purchase order in the system. It goes straight to your supplier with your account number, delivery address, and contact info already filled in. No ambiguity. No back-and-forth. One clean transaction. If you create 8 purchase orders per week, that's 8 × 30 minutes = 240 minutes (4 hours) of email back-and-forth eliminated every week.
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Stop Guessing on Supplier Costs. Know Exactly What You're Paying.
Start your free trial today. No credit card required. See how much time and money you're leaving on the table.
Free 14-day trial. No credit card required. Plans from $29/month.