Stop Managing Wholesale Orders in Email and Spreadsheets. Give Your Customers a Portal, Keep Your Sanity.
A bakery wholesale ordering system that lets your B2B customers place orders anytime, automatically calculates tiered pricing, and feeds orders straight into your production calendar.
Let customers order 24/7 without emailing you, auto-calculate bulk pricing in real time, and see your production calendar 7 days out — so you never overbake or underbake for a wholesale order again.
You're getting 15 wholesale inquiries a week via email, text, and phone calls. A café wants 24 croissants every Tuesday. A restaurant needs 40 dinner rolls by 4 PM Friday. Your hotel client just changed their Monday order to Wednesday. You're tracking it all in a Google Sheet, updating prices manually, and praying you don't double-book your oven. A bakery wholesale portal software solves this — but only if it actually works like your bakery works, not like some generic SaaS dashboard. BakeOnyx was built by someone who's been you: standing at 5 AM, realizing you promised two different quantities to two different customers for the same delivery slot.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're managing wholesale orders across email, text, and phone — and losing them”
Your best wholesale customer emails an order Tuesday morning. Your assistant texts you a café's standing order. A restaurant calls Wednesday asking if you can double their Friday shipment. By Thursday night, you're not sure which quantities you promised to whom, and you've already started prepping. You bake extra to be safe, which means waste. You bake too little, which means a disappointed customer and a refund. You've lost orders because the email got buried in your inbox for two days.
“Pricing wholesale orders takes 10 minutes per customer because you're calculating discounts by hand”
A wholesale customer asks for a quote on 500 croissants, 200 pain au chocolat, and 100 almond croissants. You pull up your recipe costs, adjust for bulk ingredient pricing, apply a 15% wholesale discount, then email them a quote. Then they ask, 'What if we order 600 croissants instead?' You recalculate. They ask about a standing order — does the discount change? You're doing algebra in your head while your hands are in dough.
“Your wholesale customers don't know what to order because they can't see your production calendar”
A café calls Monday asking if you can make 50 sourdough loaves for their Thursday brunch. You have to check your production sheet, your standing orders, your custom cake bookings, and your staff schedule. Then you call them back an hour later. They could just see your calendar and know instantly: Thursday is wide open, 50 loaves fits fine, here's the price. Instead, you're the bottleneck. Every order requires a conversation with you.
“You're double-booking your oven because wholesale orders aren't synced to your production schedule”
Your standing order for Restaurant A is 60 rolls every Friday at 2 PM. But you forgot to block that time on your production calendar. A custom cake client books a Friday delivery. You confirm it. Then Friday morning, you realize you can't bake both. You're scrambling, calling one customer to reschedule, and looking unprofessional. The wholesale customer is frustrated. The cake customer is frustrated. You're stressed.
“Tax season and invoicing is a nightmare because wholesale orders are scattered across three systems”
It's January. You need to reconcile all your wholesale revenue for your accountant. Orders are in email, invoices are in a folder, payments are in your bank account, and some customers paid you in cash. You spend a weekend reconstructing what happened. You're missing a few invoices. You're not sure if you got paid for that standing order from October. Your accountant is waiting.
A Wholesale Portal Where Your Customers Order Themselves — and Your Production Schedule Stays Sane
Your wholesale customers log into their portal anytime — 3 AM on Sunday, 4 PM on Wednesday, whenever they think of it. They see your available products, your tiered pricing (50 croissants = $2.10 each, 100 croissants = $1.95 each), and your production calendar. They place an order. You get a notification. The order syncs to your production schedule, your inventory system, and your invoicing. No email. No phone call. No spreadsheet. By Friday morning, you're prepping exactly what you promised, to exactly the customers who promised to buy it.
- ✓Customers place orders 24/7 without emailing or calling you — orders sync straight to your production calendar
- ✓Auto-calculate tiered wholesale pricing: 24 croissants = $3.50 each, 48 = $3.20 each, 100+ = $2.95 each
- ✓Show your production calendar to customers so they know what's available before they order — no overbooking
- ✓Standing orders repeat automatically every week or every two weeks — no re-entering the same order 52 times a year
- ✓One invoice per order or per week — sent automatically, with payment links your customers can click
How It Works
Set up your wholesale products and tiered pricing (5 minutes per product)
You go to BakeOnyx and create a product: 'Croissants, butter, 30g each.' You tell BakeOnyx: 1–24 units = $3.50 each, 25–49 = $3.20 each, 50–99 = $2.95 each, 100+ = $2.75 each. BakeOnyx calculates your ingredient cost automatically ($0.68 per croissant) and shows you your margin. You set a production limit: 'I can make maximum 300 croissants per day.' You do this once. Then you're done.
Invite your wholesale customers to their portal and they see your menu
You send your café customer, your restaurant client, and your hotel contact an email: 'Your wholesale portal is ready. Log in and place orders anytime.' They log in. They see: Croissants. Pain au Chocolat. Sourdough Loaves. Dinner Rolls. Baguettes. Each product shows the price based on quantity they select. They see your production calendar: 'Available Friday–Sunday. Closed Monday–Wednesday.' They can't order for Monday because you're closed.
Customers place an order (or set up a standing order that repeats automatically)
Your café customer clicks 'Croissants' and types '48.' The price updates: 48 × $3.20 = $153.60. They add it to their cart. They add 24 pain au chocolat. They see a delivery date dropdown — they pick Friday. They click 'Place Order.' You get a notification. The order appears on your production schedule for Friday. If they set it as a standing order ('Every Tuesday and Friday'), BakeOnyx creates that order automatically every week.
Orders feed into your production schedule so you prep exactly what you promised
You open BakeOnyx Thursday morning. You see your production list for Friday: 'Croissants: 48 (Café Name) + 60 (Restaurant Name) + 30 (Hotel Name) = 138 total. Pain au Chocolat: 24 (Café). Sourdough: 20 (Restaurant).' You know exactly what to bake. You know you have room for 162 more croissants if another customer orders today. You prep, you bake, you pack. No guessing. No waste.
Invoices generate automatically and customers pay online or you mark as paid
Friday evening, after delivery, BakeOnyx generates an invoice: 'Invoice #2024-01-19-CAFÉ: 48 Croissants ($153.60), 24 Pain au Chocolat ($96), Total: $249.60. Due Friday.' It sends to the customer with a payment link. They click 'Pay Now' and pay by card. Or you deliver and mark it paid when they hand you a check. Either way, it's logged. By January, you export one report and give it to your accountant. Done.
Let Your Wholesale Customers Order Themselves. Keep Your Production Schedule Sane.
Start a free trial — no credit card required. Set up your first product and invite one wholesale customer in 15 minutes.
Before & After BakeOnyx
A wholesale customer places a standing order for 60 rolls every Friday
Before
Your restaurant client calls you Tuesday: 'Hey, we need 60 rolls this Friday, same as always.' You write it down. You add it to your mental list. You hope you remember to bake it. Thursday night, you're prepping and you realize you forgot to block off oven time. You scramble. Friday morning, you're stressed because you're baking rolls at the same time you're doing a custom cake order. You finish the rolls at 1 PM. Your restaurant client picks them up at 2 PM — they're still warm, which is actually fine, but you're sweating. You invoice them the next week, manually, with an email. They pay you sometime in the next two weeks, or maybe they forget and you have to follow up.
After
Your restaurant client logs into their portal on Monday and sets up a standing order: 60 rolls, every Friday, auto-invoice, auto-pay. BakeOnyx creates that order every Friday automatically. Thursday when you open BakeOnyx, you see: 'Friday: Rolls needed: 60 (Restaurant Client). Capacity: 300. Available: 240.' You know you have time. You prep Friday morning. You bake 60 rolls. You pack them. Your customer picks them up at 2 PM. BakeOnyx sends an invoice automatically. They click 'Pay' on their phone. You see the payment in your account within 24 hours. The order repeats next Friday without anyone doing anything. You've saved your restaurant client from having to remember to call you every week. You've saved yourself from having to remember to write it down.
A new wholesale customer asks for a quote on a custom order
Before
A hotel calls asking for a quote: '200 croissants, 100 pain au chocolat, 50 almond croissants, for Sunday brunch.' You say, 'Let me calculate that and call you back.' You hang up. You open your spreadsheet. You look up your ingredient costs. You calculate: 200 croissants at $2.75 = $550. 100 pain au chocolat at $3.20 = $320. 50 almond croissants at $4.50 = $225. Total: $1,095. You call them back. They say, 'What if we do 250 croissants instead of 200?' You do the math again: 250 × $2.75 = $687.50. New total: $1,032.50. They say, 'Can you do a standing order? Every Sunday?' You say yes and write it down. Then you forget to set it up in your system. The next Sunday, they call asking where their order is.
After
A hotel emails asking for a quote. You send them a portal link. They log in and build their order: 200 croissants, 100 pain au chocolat, 50 almond croissants. The price updates in real time: $1,095. They see the price before they even ask. They type 250 croissants instead. The price updates: $1,032.50. They click 'Set as Standing Order' and choose 'Every Sunday.' Done. BakeOnyx confirms the order and sends an invoice. The next Sunday, BakeOnyx creates the order automatically. You see it on your production schedule. You bake it. You deliver it. You get paid. No phone calls. No follow-up. No forgetting.
It's Friday afternoon and you're trying to figure out what to bake for next week
Before
You're looking at your email inbox. You have 8 wholesale inquiries from the past three days. One café wants 30 croissants Monday. A restaurant wants 40 rolls Tuesday. A hotel wants to change their Wednesday order from 50 to 75 croissants. You have a custom cake order for Thursday. You're not sure what you committed to for Friday. You open your spreadsheet. It's out of date. You call three customers to confirm. You spend 45 minutes on the phone. Then you realize you have capacity to take more orders, but you're not sure where to market them because you don't know your actual capacity. You're flying blind.
After
It's Friday afternoon. You open BakeOnyx. You see your production schedule for the next 7 days: Monday — 30 croissants (Café), 20 sourdough (Restaurant). Tuesday — 40 rolls (Restaurant), 24 pain au chocolat (Hotel). Wednesday — 75 croissants (Hotel), custom cake (Wedding). Thursday — custom cake (Wedding). Friday — 60 rolls (Standing Order), 48 croissants (Standing Order). You see exactly what you're making and when. You see that Tuesday and Thursday have capacity. You could take 200 more croissants on Tuesday if someone ordered. You could take a custom cake on Thursday if someone asked. You know your real capacity. You confidently tell a new customer, 'Tuesday is wide open, I can do 200 croissants.' You're not guessing.
It's January and you need to reconcile your wholesale revenue for your accountant
Before
Your accountant asks for a summary of all wholesale revenue in 2024. You open your email and start searching for invoices. You find some. You find others in a folder. Some customers paid by check — you have to look those up in your bank statement. Some paid by card. One customer paid you in cash and you're not sure if you ever invoiced them. You spend a Saturday reconstructing 12 months of wholesale orders. You're missing documentation for three orders. Your accountant has to follow up with you. You're embarrassed. You promise to 'get better at this next year.'
After
Your accountant asks for a summary of all wholesale revenue in 2024. You log into BakeOnyx. You click 'Reports' and select 'Wholesale Revenue by Month.' You see: January: $4,200. February: $3,800. March: $5,100. [etc.] You click 'Export' and send a CSV to your accountant with every order, every price, every payment status. It takes 90 seconds. Your accountant has everything they need. You're done.
What Changes for You
Stop losing wholesale orders because customers can't reach you or you forgot to email them back
Customers place orders in the portal 24/7. You get a notification. You never miss an order again. No more 'Sorry, I didn't see your email until this morning.' One bakery that switched to a wholesale portal increased their wholesale revenue by 22% in the first three months because customers could order anytime — even at 11 PM when they realized they needed more rolls for tomorrow's event.
Cut your wholesale pricing time from 10 minutes per quote to zero — pricing calculates automatically
A customer types '150 croissants' in the portal. The price updates instantly: 150 × $2.75 = $412.50. You don't calculate anything. No algebra. No email back-and-forth. If your butter cost changes, BakeOnyx updates every product's price automatically. One bakery with 12 wholesale customers spent 2 hours every Sunday updating prices in a spreadsheet. With BakeOnyx, pricing updates in real time. That's 2 hours back in your week.
Eliminate overbooking and waste by showing customers your production calendar
Customers see which days you're open and how much capacity you have left. They can't order for a day you're closed. They can't order 500 croissants if you can only make 300. You stop overbaking to be safe. One wholesale bakery was making 15% extra rolls every day 'just in case.' When they showed customers their calendar and capacity, they cut waste by 12% — that's $3,200 a month in saved ingredients and labor.
Automate standing orders so your best customers don't have to re-order every week
Your café customer sets up a standing order: 48 croissants every Tuesday and Friday. BakeOnyx creates that order automatically. No email. No phone call. They get invoiced, you get paid. One bakery with 8 standing orders was spending 30 minutes a week processing the same orders manually. Automated standing orders cut that to zero. That's 26 hours a year.
Make tax season one export, not a weekend of email digging
January comes. You export one report: 'All Wholesale Orders, January–December.' It has every order, every price, every payment. You hand it to your accountant. Done. One bakery owner used to spend 16 hours in January reconstructing their wholesale revenue from scattered emails and invoices. With BakeOnyx, it took 20 minutes.
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Let Your Wholesale Customers Order Themselves. Keep Your Production Schedule Sane.
Start a free trial — no credit card required. Set up your first product and invite one wholesale customer in 15 minutes.
Free 14-day trial. No credit card required. Plans from $29/month.