Price 200 macarons or 50 dozen cookies without guessing — and actually make money on bulk orders
A bakery tiered pricing calculator that shows you the exact cost per unit at every volume level, so you can quote bulk orders in 60 seconds instead of 10 minutes of spreadsheet hunting.
Quote a 300-unit bulk order in under 60 seconds — with profit margin built in — instead of calling back after 20 minutes of spreadsheet math.
It's Tuesday morning. A corporate office calls: they want 300 brownies for their holiday party. Your stomach sinks. You don't know if you should charge $2 each or $1.50 each. You don't know what your ingredient cost actually is at that volume. So you tell them you'll call back, spend 20 minutes in Excel trying to figure it out, and by then they've already called a competitor. A bakery tiered pricing calculator for bulk orders solves this — but only if it actually knows your recipes, your ingredient costs, and how much profit you need to stay sane. That's what BakeOnyx does.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're quoting bulk orders from memory and losing money on half of them”
A customer asks for 200 macarons. You know a dozen costs you about $8 in ingredients, so you think $2 each sounds right. You quote $400. Later, you realize you forgot to account for the labor, the box, the ribbon, the overhead. You made $50 on that order when you should have made $150. You've been doing this for three years and have no idea which of your bulk products are actually profitable.
“You can't offer tiered pricing without manually recalculating everything”
You want to incentivize larger orders — maybe $2.50 each for 100 units, $2 each for 200+. But that means three different spreadsheets, three different formulas, and every time butter prices change, you have to update all three. So you just charge the same price regardless of volume and leave money on the table.
“A customer asks 'what if we order 500 instead of 300?' and you have to say 'let me get back to you'”
You're on the phone. They want to know the price difference between 300 units and 500 units. You don't have that answer in your head. You say you'll call back. They get annoyed. You spend another 10 minutes recalculating. By the time you call back, they've already moved on to someone else.
“You're not sure if your wholesale accounts are profitable or just keeping you busy”
You have three wholesale clients who order 50-100 units a week. You gave them a 'wholesale discount' of 20% off retail, but you never actually calculated whether you make money on that discount. You're worried you don't. But you also can't afford to lose the recurring revenue, so you just keep filling the orders and hoping.
“Tax season arrives and you have no idea what your actual cost of goods sold is by product”
Your accountant asks: 'What's your cost of goods sold for bulk orders vs. retail orders?' You have no idea. You dig through email invoices, old receipts, and guesses. You spend a weekend trying to reconstruct what you actually spent. You're pretty sure you're paying more in taxes than you need to because you can't prove your actual costs.
Quote bulk orders with confidence — and know exactly what you'll make
Monday morning, a bulk order comes in. You open BakeOnyx on your phone, type in the unit count, and the system shows you the ingredient cost, the labor cost, and your profit margin — all in 45 seconds. You offer tiered pricing: $2.50 for 100 units, $2 for 200 units, $1.75 for 500+. The customer chooses 400 units. The price updates automatically. You know you'll make $180 profit. You quote them on the spot. They say yes. No callback needed.
- ✓Enter your recipe once — BakeOnyx calculates the exact cost per unit at any volume, down to the gram
- ✓Set tiered pricing tiers (100 units = $2.50 each, 200 units = $2 each, etc.) — system applies automatically when a customer changes the quantity
- ✓See your profit margin on every quote before you send it — no more guessing if you're making money
- ✓Change a supplier price and every bulk order linked to that ingredient updates instantly — no spreadsheet hunting
- ✓Export a quote as a PDF in 10 seconds — customer sees the breakdown, you have a record, no email thread gets lost
How It Works
Enter your bulk recipe (or link an existing one)
You've already entered your macaron recipe into BakeOnyx: 200g almond flour, 150g powdered sugar, 100g egg whites, 50g butter. The system knows that batch makes 48 macarons and costs $12.40. You don't re-enter it. You just select it.
Set your tiered pricing structure
You tell BakeOnyx: '50-99 units = full price ($0.26 each), 100-199 units = 10% off ($0.234 each), 200+ units = 15% off ($0.221 each).' The system remembers this structure. Every bulk order quote automatically applies the right tier.
A bulk order comes in — you enter the quantity
Customer calls: '300 macarons for our corporate event.' You type '300' into the quote form. BakeOnyx calculates: ingredient cost = $75, labor (at your hourly rate) = $45, packaging = $12, overhead allocation = $18. Total cost = $150. You set your markup at 50%. Price = $0.375 each × 300 = $112.50 total. Profit = $37.50. You quote them $112.50 on the spot.
Customer asks 'what if we go with 500 instead?'
You change the quantity to 500 in the quote. The tiered price drops to $0.21 each (because 500 units hits your 15% tier). Total = $105. Profit = $30. You tell them the new price immediately. No callback. No spreadsheet. No guessing.
Order confirmed — the invoice and production list generate automatically
Customer says yes to 300 units. You click 'Confirm Order.' BakeOnyx generates an invoice (which you can email or print), a production list (showing 6 batches of your macaron recipe, scaled to 300 units), and a packing list. Your baker sees exactly what to prep. No confusion.
Stop guessing on bulk orders. Start quoting with confidence.
Try BakeOnyx free for 14 days — no credit card required. Price your next bulk order in 60 seconds and see exactly what you'll make.
Before & After BakeOnyx
Pricing a 250-unit corporate cookie order
Before
Customer calls Monday morning. You tell them you'll get back to them by end of day. You open your old Excel file, find the chocolate chip cookie recipe (which you've updated three times since you entered it). You calculate: 1 batch = 24 cookies, costs $6.50. 250 cookies = 10.4 batches = $67.60 in ingredients. You add labor (guessing it's 2 hours at $20/hour = $40). You add packaging ($15). Total cost = $122.60. You decide to charge $2 each = $500 total. You call them back at 2 PM. They've already ordered from someone else.
After
Customer calls Monday morning. You open BakeOnyx on your phone while you're at the counter. You select your chocolate chip cookie recipe (which automatically updated when you changed suppliers last month). You type '250' into the bulk order form. BakeOnyx shows: ingredient cost = $67.60, labor = $40 (calculated at your hourly rate), packaging = $15, total cost = $122.60, profit at 50% markup = $122.60, price = $2.45 each. You quote them $612.50 on the spot. They say yes. You confirm the order. BakeOnyx generates a production list showing 11 batches of cookies, scaled to 250 units. Your baker knows exactly what to prep.
Offering tiered pricing to a new wholesale account
Before
A restaurant wants to order brownies from you — 50 units a week. You want their business, so you offer them a 20% discount off your retail price. You don't know if you can afford it. You do the math once, decide it works, and move on. Six months later, you realize you're spending 2 hours a week making 50 brownies for $120 revenue. Your actual profit is $30 a week. You're making $7.50 an hour. But you've already committed to the discount, so you keep filling the order and resent them for it.
After
A restaurant wants to order brownies from you — starting with 50 units a week. You open BakeOnyx and set up a tiered pricing structure: 50-99 units = $1.80 each, 100-199 units = $1.60 each, 200+ units = $1.40 each. You quote them 50 units at $1.80 each = $90. You check the profit: $35 profit on $90 revenue. That's $8.75 an hour for 4 hours of work. You decide that's not worth it, so you quote them $2.10 each instead. They accept. Three months later, they want to increase to 100 units a week. BakeOnyx automatically drops the price to $1.60 each (your tiered pricing kicks in). Their total = $160. Your profit = $65 per week. Now it's worth your time. You're happy to scale with them.
A customer asks 'what if we increase the order?' mid-conversation
Before
You're quoting a customer on 300 macarons. You've calculated the price: $1.50 each = $450 total. They say, 'What if we did 500 instead?' You tell them you'll calculate and call back. You spend 15 minutes recalculating (at 500 units, maybe you get a 5% ingredient discount, maybe you can batch the labor differently). You call back an hour later. They've already decided to go with a different baker because you seemed disorganized.
After
You're quoting a customer on 300 macarons. You enter it into BakeOnyx: $1.50 each = $450 total. They say, 'What if we did 500 instead?' You change the quantity from 300 to 500 on your screen. BakeOnyx instantly recalculates: the tiered pricing drops the price to $1.35 each (because 500 units hits your bulk tier). Total = $675. Profit = $127.50 (instead of $112.50 at 300 units). You tell them the new price in 5 seconds. They say yes. You confirm immediately. No callback. No lost order.
Year-end: calculating cost of goods sold for tax purposes
Before
Your accountant asks: 'What's your cost of goods sold for bulk orders?' You don't have a clean answer. You dig through email invoices, credit card statements, and old receipts. You try to reconstruct what you spent on ingredients for bulk orders vs. retail orders. You spend a Saturday morning on this. You estimate $8,000 in COGS for bulk orders. Your accountant is skeptical but uses your number. You probably overpay in taxes because you can't prove your actual costs.
After
Your accountant asks: 'What's your cost of goods sold for bulk orders?' You open BakeOnyx and run the 'Cost of Goods Sold by Product' report. It shows, in seconds: bulk orders had $7,840 in ingredient costs, $3,200 in labor, $620 in packaging. Total COGS for bulk orders = $11,660. You export this as a PDF and email it to your accountant. They have everything they need. You pay less in taxes because you can actually prove your costs. You save $1,200 in accountant fees because they don't have to dig through your records.
What Changes for You
Quote bulk orders in 60 seconds instead of 10 minutes of spreadsheet math
You're no longer hunting through old quotes or recalculating formulas. You enter the quantity, BakeOnyx shows the cost and profit margin, you quote the customer. This saves you roughly 9 minutes per bulk quote. If you get 15 bulk inquiries a month, you save 2.25 hours a month — that's 27 hours a year you get back.
Stop leaving money on the table with bulk orders
You now know your actual ingredient cost, labor cost, and overhead on every bulk order. You can price confidently at your target profit margin (usually 40-50% for bulk work). Most bakers discover they were undercharging by 15-25% on bulk orders. If you do $5,000 in bulk orders a month, a 20% price increase is $1,000 extra profit per month — $12,000 a year.
Offer tiered pricing that actually incentivizes larger orders without losing profit
You can now safely offer discounts at higher volumes because you know exactly what your cost is at each tier. A customer ordering 500 units instead of 100 units might cost you 5% less to produce (because labor per unit drops). You can pass 2-3% of that savings to the customer while keeping the extra profit. You close more big orders because your pricing is competitive.
Keep wholesale accounts profitable — or drop the ones that aren't
You can now see exactly which of your wholesale clients are actually making you money. If you have a wholesale account that orders 100 units a week at a 25% discount, BakeOnyx shows you the profit per order. You discover one account is only making you $40 profit per week (not worth the delivery hassle), while another makes $180. You can renegotiate the unprofitable ones or focus on growing the good ones.
Tax season is one export, not a weekend of spreadsheet panic
Every bulk order is logged in BakeOnyx with its ingredient cost, labor cost, and revenue. At tax time, you export a report showing cost of goods sold by product, by month, by customer. Your accountant has everything they need. You pay less in taxes because you can actually prove your costs. Most bakers save $800-$2,000 a year in accountant fees and overpaid taxes.
Frequently Asked Questions
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Stop guessing on bulk orders. Start quoting with confidence.
Try BakeOnyx free for 14 days — no credit card required. Price your next bulk order in 60 seconds and see exactly what you'll make.
Free 14-day trial. No credit card required. Plans from $29/month.