Know exactly which ingredients went into every batch — and trace them back in seconds if something goes wrong
Stop guessing which supplier your vanilla came from. When a customer calls with an allergy concern or a supplier issues a recall, you'll have the answer in 30 seconds.
Answer an ingredient question in 30 seconds instead of 30 minutes — and handle a supplier recall in one afternoon, not three days.
You're in the middle of a Tuesday afternoon rush when a customer emails: 'I just found out I'm allergic to tree nuts. Did your almond croissants from last Saturday use the almond flour from Supplier A or Supplier B?' Your stomach drops. You're standing at the counter with no way to answer without pulling invoices from three different folders and calling your supplier. This is the moment you realize you need bakery ingredient traceability software — not someday, but right now. A recall from one of your suppliers could cost you $2,000 in unsold inventory and three days of detective work. BakeOnyx lets you answer that question in 30 seconds, and it means you'll never have to choose between losing a customer and losing sleep over food safety again.
Free 14-day trial. No credit card required.
Sound Familiar?
“You have no idea which batch used which ingredient lot”
A customer calls Friday afternoon with a shellfish allergy. You sold them a 'chocolate cake' yesterday, but you can't remember if that batch used the chocolate from the Italian supplier or the domestic one — and you don't know if either one was processed in a facility with shellfish. You're flipping through invoices, texting your supplier, and apologizing to the customer while your other orders pile up. By the time you figure it out, you've lost 90 minutes and the customer is upset. If this happens during a busy season, you might lose three or four orders to the same confusion.
“A supplier issues a recall and you don't know how many batches are affected”
Your flour supplier calls Monday morning: 'We're recalling Lot #4521 due to a contamination issue.' You have no system to search for that lot number across your recipes and production logs. You're manually checking every order from the past two weeks, calling customers, destroying inventory that might be fine, and posting on Instagram to explain the situation. You're also losing $1,500 in product cost and spending six hours on damage control that should have taken 30 minutes.
“You can't prove to a customer (or a health inspector) where your ingredients came from”
A health inspector asks: 'Walk me through your sourcing for this batch of bread.' You pull out a notebook with supplier names written in pencil, some dates missing, and no lot numbers. The inspector's expression tells you this is a problem. You're one failed inspection away from a fine or worse. A customer with a severe allergy is asking the same question, and your answer — 'I think it came from this supplier' — isn't good enough anymore.
“You're maintaining batch records in three different places — and they don't match”
Your production notes are in a spiral notebook. Your supplier invoices are in a folder. Your cost spreadsheet has different dates. When you need to trace an ingredient back to its source, nothing lines up. You've spent hours reconciling these records, and you still don't feel confident about what you find. One batch might be recorded three different ways depending on which document you check.
“You can't tell which batches made money and which ones used expensive ingredients you didn't account for”
You priced a 3-tier wedding cake at $85 based on your 'usual' ingredient costs. But that week, you switched suppliers for the chocolate ganache because your regular supplier was out of stock. You didn't update your recipe cost, so you lost $12 on that order. You have no way to know which batches used which ingredient version, so you can't figure out where your margins disappeared. Over a month, these small substitutions could cost you $300 in unaccounted-for expenses.
Track every ingredient from supplier to finished product — and answer any question in 30 seconds
Monday morning, a customer emails with an allergy question. You open BakeOnyx, search the batch number, and see exactly which supplier provided which ingredient, the lot number, the date received, and the date used. You reply to the customer in two minutes with complete confidence. When your supplier calls with a recall, you search by lot number and instantly see which three batches were affected. You call those three customers, offer replacements, and move on. Your health inspector asks about sourcing — you pull up a detailed batch record with every ingredient, supplier, and lot number linked. You pass the inspection without a question. This is what every Tuesday, Wednesday, and Thursday looks like now.
- ✓Link every ingredient to its supplier, lot number, and date received — BakeOnyx stores it all in one place
- ✓Search by batch, ingredient, supplier, or lot number — find what you need in 30 seconds
- ✓Trace a recall from supplier to finished product in one afternoon, not three days
- ✓Generate a batch record for a health inspector in 60 seconds — with every ingredient and its source
- ✓Track ingredient substitutions so you know which batches used which version of a recipe
How It Works
Log your suppliers and ingredient lots as they arrive
When a delivery from your supplier arrives, you open BakeOnyx on your phone (or tablet in the walk-in cooler). You scan the supplier invoice or type the details: supplier name, ingredient, lot number, date received, quantity, and cost. BakeOnyx stores it and links it to your inventory. Takes 90 seconds per delivery. You do this once, and it's done.
Assign ingredients to batches as you bake
You're mixing a batch of sourdough. You open the BakeOnyx recipe and tell it: 'This batch used flour Lot #4521 from King Arthur, received 3/15.' BakeOnyx records it. The next time you use flour from a different lot, you log that too. You're not adding steps — you're just labeling what you're already doing. This takes 30 seconds per batch.
Answer ingredient questions instantly
A customer asks about almonds in a croissant from three weeks ago. You search the order number in BakeOnyx. The system shows: which batch was used, which recipe, and every ingredient with its supplier and lot number. You reply to the customer with complete traceability in two minutes. No spreadsheet, no phone calls, no guessing.
Handle a supplier recall in one afternoon
Your supplier calls: 'Lot #4521 is being recalled.' You search BakeOnyx for Lot #4521. It shows three batches used that lot, which customers received them, and the dates. You call those three customers, offer replacements, and destroy the inventory. Done in two hours instead of six.
Print a batch record for inspectors or audits
A health inspector asks about sourcing. You pull up the batch in BakeOnyx and print a one-page record showing every ingredient, supplier, lot number, and date. The inspector sees a professional, complete record. You pass without questions.
Stop guessing about your ingredients. Start tracking them.
Get complete ingredient traceability in your bakery — answer allergy questions in 30 seconds and handle recalls in one afternoon.
Before & After BakeOnyx
A customer calls with a shellfish allergy question about a cake they bought three days ago
Before
You're standing at the counter with a customer on the phone. You don't remember which chocolate you used in that specific batch. You're flipping through invoices, texting your supplier, and apologizing while the customer gets frustrated. You spend 25 minutes on the phone and still don't have a definitive answer. The customer leaves a 2-star review saying you 'didn't know where your ingredients came from.' You've lost their business and the referrals they would have sent.
After
The customer calls. You open BakeOnyx, search the order number, and see: chocolate ganache, Supplier: Ghirardelli, Lot #5829, processed in a facility with tree nuts (no shellfish). You reply in 90 seconds with complete confidence. The customer is impressed by your professionalism and transparency. They leave a 5-star review and refer two friends.
Your flour supplier calls Monday morning with a recall for Lot #4521
Before
You don't have a system to search by lot number. You're manually checking every order from the past two weeks, calling customers one by one, destroying inventory that might be fine, and posting on Instagram to explain what happened. You spend six hours on the phone and lose $1,500 in product. A customer sees your recall post and stops ordering from you. You lose $2,000 in future revenue because you couldn't respond fast enough.
After
The supplier calls with a recall. You search BakeOnyx for Lot #4521 and instantly see: three batches used this lot, sold to three customers on these dates. You call those three customers immediately with a replacement offer. You destroy only the affected inventory. You're done in 90 minutes with minimal customer impact. One customer appreciates how quickly you handled it and refers you to a wedding planner friend.
A health inspector asks about sourcing for a batch of bread
Before
The inspector asks you to walk through your sourcing for a specific batch. You pull out a spiral notebook with supplier names written in pencil, some dates missing, and no lot numbers. The inspector's expression tells you this is a problem. You don't pass the inspection. You get a warning and have to redo your record-keeping system. You lose a week of production time fixing your documentation.
After
The inspector asks the same question. You pull up the batch in BakeOnyx and print a one-page record showing: flour supplier, lot number, date received; water source; salt supplier, lot number; yeast supplier, lot number; every ingredient with complete traceability. The inspector is impressed. You pass without questions. You also build confidence that you can handle any audit or customer question about sourcing.
You're trying to figure out why margins on a wedding cake order were lower than expected
Before
You priced the cake at $85 based on your regular ingredient costs. But that week, your regular chocolate supplier was out of stock, so you switched to a more expensive alternative. You didn't update your recipe cost in your spreadsheet. You lost $12 on that order and have no idea why. You check three other cakes from that week and find the same problem. You've lost $40 in unaccounted expenses and have no system to prevent it next time.
After
You search the order in BakeOnyx and see: this batch used chocolate from Supplier B (the expensive one) instead of your regular Supplier A. The recipe cost was automatically updated when you logged the ingredient. You can see the $12 difference instantly. You update your pricing for future orders using Supplier B. You also get an alert when you're about to use an expensive substitute, so you can adjust the quote before confirming the order.
What Changes for You
Answer an allergy or sourcing question in 30 seconds instead of 30 minutes
A customer with a severe allergy asks about a batch from two weeks ago. Instead of pulling invoices, calling your supplier, and texting your head baker, you open BakeOnyx, search the batch, and see every ingredient and its source. You reply in two minutes with complete confidence. This saves you 28 minutes per question — and if you get three allergy questions a month, that's 84 minutes of your time back.
Handle a supplier recall in one afternoon instead of three days
A recall used to mean: search through invoices, figure out which batches, call customers, destroy inventory, post on social media, and manage the fallout. With BakeOnyx, you search by lot number, see exactly which batches are affected, call those customers, and move on. You save 16 hours of panic and detective work. You also protect your reputation because you can respond in hours, not days.
Pass a health inspection without scrambling for records
An inspector asks about sourcing for a specific batch. You pull up a one-page record in BakeOnyx showing every ingredient, supplier, lot number, and date received. No searching, no excuses, no missing information. You save 45 minutes of inspection time and eliminate the risk of a failed inspection due to incomplete records.
Catch ingredient substitutions that are eating into your margins
You priced a cake recipe based on your regular supplier's ingredient costs. When that supplier was out of stock, you switched to a more expensive alternative and didn't update your recipe cost. BakeOnyx shows you which batches used which ingredient version, so you can see exactly where your $12 loss happened. Over a month, catching three or four of these substitutions saves you $300 in unaccounted expenses.
Build customer trust by proving your sourcing and safety practices
A customer with allergies or dietary restrictions asks detailed questions about your sourcing. Instead of a vague answer, you show them a complete batch record with every supplier and lot number. They trust you more. You also build a reputation for transparency, which matters to customers who care about food safety and ingredient quality. This trust can be worth $500+ a month in repeat orders from allergy-conscious customers.
Frequently Asked Questions
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Stop guessing about your ingredients. Start tracking them.
Get complete ingredient traceability in your bakery — answer allergy questions in 30 seconds and handle recalls in one afternoon.
Free 14-day trial. No credit card required. Plans from $29/month.