Know exactly what to bake tomorrow — and what you sold yesterday
A bread bakery order management system that shows you wholesale orders, retail demand, and ingredient costs in one place — so you bake what sells and stop guessing.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're juggling wholesale orders, retail walk-ins, and production schedules in three different places”
Monday morning you check email for wholesale orders, your iPad for retail pre-orders, and your notebook for what the head baker told you Friday. By 5 AM, you've already contradicted yourself twice. A restaurant ordered 24 sourdough loaves for Wednesday but you didn't see the email until Tuesday night. You baked 18 instead. Now you're short and they're unhappy. Your bread bakery order management system is scattered across Slack, Gmail, and sticky notes.
“You don't know if you're actually making money on your wholesale contracts”
You quoted a café 18 loaves of multigrain at $3.50 each because that's what you've always charged. But you've never calculated what that loaf actually costs you — flour, water, salt, time, oven gas, packaging. A competitor undercut you at $3.20 and you lost the account. Or worse: you're selling at $3.50 and losing $0.40 per loaf. You won't know until tax season.
“Your staff shows up without knowing what to prep, and you're the only one who knows the production schedule”
Your head baker arrives at 4 AM and asks, 'What are we making today?' You're still pricing yesterday's orders and dealing with a walk-in wedding cake inquiry. The bakers start with focaccia instead of sourdough because they guessed wrong. By 7 AM you've wasted 2 hours of bench time and the sourdough is behind schedule. You can't take a day off because nobody else knows what to bake or when.
“You run out of flour or yeast mid-production because you don't know what next week's orders need”
Thursday afternoon you realize you have 40 kg of flour left. You check your orders and see 120 kg of flour needed for Friday and Saturday. You call your supplier in a panic and pay rush fees. This happens twice a month. You've never sat down and calculated: if I have 15 wholesale accounts and 8 retail pre-orders, how much flour do I actually need to order?
“Tax season is chaos because you have no record of what you sold, to whom, or what it cost”
November rolls around and your accountant asks for revenue by product type. You have invoices for wholesale orders but no record of retail walk-in sales. You don't know if you charged $5 or $5.50 for a loaf last month. You don't have receipts for bulk flour purchases or dates they were used. You spend a weekend reconstructing spreadsheets and still feel like you're guessing.
BakeOnyx syncs your orders, tells you what to bake, and tracks profit per loaf
Every wholesale order and retail pre-order flows into one place. BakeOnyx calculates what you need to bake, when, and what it costs. Your staff sees the production schedule on their phone. You know the profit margin on every loaf before you quote a price. Tax season is one export.
- ✓Wholesale orders + retail pre-orders in one pipeline — no missed emails or double-booked ovens
- ✓Production schedule auto-generated from your orders — bakers see exactly what to prep and when
- ✓Ingredient cost per loaf calculated automatically — quote prices that stick and profit margins you can live with
- ✓Inventory alerts tell you to reorder flour before you run out — based on next week's actual orders, not guesses
- ✓Reports show sales by product, profit by account, and revenue by week — everything your accountant needs in one export
How It Works
Sync your wholesale accounts and set up your bread recipes
You enter your 8 wholesale customers (the café, the restaurant, the co-op, etc.) and your bread recipes. For sourdough: 500g flour at $0.32/kg, 375g water, 50g starter, 10g salt. BakeOnyx stores it. You do this once. When a café orders 24 loaves, you don't re-enter the recipe — you just confirm the order.
Orders come in — wholesale emails and retail pre-orders from your website or Instagram DM
A restaurant emails you: 'We need 30 sourdough for Thursday and 18 multigrain for Friday.' You forward it to BakeOnyx or enter it in 30 seconds on your phone. A customer pre-orders 2 ciabatta loaves on your website — it syncs automatically. BakeOnyx now knows exactly what you promised and when.
BakeOnyx tells you what to bake and when — and your staff sees it on their phone
Tuesday night, you open BakeOnyx and see: 'Wednesday: 30 sourdough (need 15 kg flour, 11.25 kg water, 1.5 kg starter). Start at 4 AM, bulk ferment 6 hours, shape at 11 AM, bake at 2 PM.' Your head baker gets a push notification: 'Tomorrow: sourdough and ciabatta. Prep: 15 kg flour, mix at 4:15 AM.' No phone call needed. No guessing.
BakeOnyx calculates your profit before you quote a price
A new café asks for a standing order: 20 sourdough loaves twice a week. You enter the recipe and quantity. BakeOnyx shows: '20 sourdough = $9.60 in flour, water, salt, and labor. At $5.50/loaf, you make $100.40 per order. At $4.80/loaf, you make $6.40.' You quote $5.50 because you know you can make it work. You don't lose the account or lose money.
Run a report before tax season — everything is already there
December arrives. You click 'Sales by Product' and see: 'Sourdough: $8,400 revenue, $3,200 ingredient cost, $5,200 profit. Multigrain: $4,100 revenue, $1,840 cost, $2,260 profit.' You click 'Supplier Spend' and see every flour purchase with dates. You export a PDF and send it to your accountant. No spreadsheet panic. No reconstructing anything.
Stop guessing what to bake. See your orders and profit in one place.
Start a free trial of BakeOnyx and run your first production schedule in under 10 minutes — no credit card required.
Real Scenarios
A 3-person artisan bread bakery with 12 wholesale accounts and retail walk-ins
Right now: The owner checks email for wholesale orders, checks the retail pre-order form on her website, and writes the daily bake list by hand. She misses an order from a café because the email went to spam. She bakes 20 extra loaves because she guessed at demand. Her staff doesn't know what to prep until she tells them. With BakeOnyx: All 12 wholesale orders sync automatically. Retail pre-orders sync from her website. The bake list is auto-generated and sent to her staff's phones. She knows exactly how much flour to order. She gains 8 hours a week and stops wasting product.
A 6-person sourdough bakery scaling from retail-only to wholesale
Right now: They just landed their first three wholesale accounts (a restaurant, a co-op, and a café). They're still using a notebook for the production schedule. They don't know if the wholesale prices they quoted are profitable. They're worried about running out of flour. With BakeOnyx: The three wholesale orders sync in automatically. BakeOnyx calculates the profit margin on each account — they realize one account is unprofitable and renegotiate. They see next week's flour needs and order once instead of twice. They're ready to add 3 more wholesale accounts without hiring extra staff.
A multi-location bakery with two production facilities and 25 wholesale accounts
Right now: The head baker at Location A doesn't know which orders are assigned to her facility. Orders are split between two spreadsheets. A wholesale account gets bread from both locations because nobody coordinated. With BakeOnyx: All 25 orders are in one place. The owner assigns orders to Location A or Location B. Each location's staff sees only their orders and production schedule. A wholesale account gets bread from one facility. The owner can see which location is more profitable.
A home baker selling sourdough on Instagram scaling to her first wholesale account
Right now: She tracks retail orders in a spreadsheet and DMs. A café wants to start ordering 20 loaves twice a week. She doesn't know what that costs her or if it's profitable. She's never calculated ingredient cost per loaf. With BakeOnyx: She enters her sourdough recipe once. When the café orders 20 loaves, BakeOnyx calculates the cost ($8.60) and she knows her margin. She quotes a price that works. She scales from 10 retail loaves a week to 40 loaves (retail + wholesale) without losing money.
What Changes for You
You stop wasting 2 hours every morning figuring out what to bake
Instead of checking three places and calling your head baker, you open BakeOnyx at 3:45 AM and see: 'Bake 45 sourdough, 30 multigrain, 24 focaccia. Start sourdough at 4 AM, multigrain at 4:45 AM.' Your staff is prepping the right dough at the right time. You gain back 10 hours a week.
You know the profit margin on every loaf before you quote it
A new wholesale account asks for a custom order: 50 loaves of spelt-rye at a price they suggest. You enter the recipe and quantity in BakeOnyx. It calculates: $1.80 ingredient cost per loaf. Their price is $4.20. Your margin is $2.40 per loaf, or $120 per order. You say yes or no based on actual numbers, not gut feel. You stop undercharging.
You never run out of flour mid-week because you order based on real demand
Every Friday, BakeOnyx shows you next week's flour needs: 'Monday-Wednesday: 85 kg. Thursday-Friday: 120 kg. Total: 205 kg. You have 30 kg on hand. Order 200 kg by Sunday.' You place one order instead of three panic orders. You save $150/month in rush fees.
Your staff can work independently because they see the production schedule on their phone
Your head baker arrives Monday morning and doesn't ask 'What are we making?' She opens her phone and sees: 'Today: 40 sourdough (start 4 AM), 25 multigrain (start 5 AM), 18 ciabatta (start 6 AM). Prep: 20 kg flour, 2 kg salt, 1 kg starter.' She preps without calling you. You can take a day off.
Tax season is one export instead of a weekend of spreadsheet panic
Your accountant asks for revenue by product, supplier spend, and customer sales. You run three reports in BakeOnyx and send PDFs. No reconstructing invoices. No missing walk-in sales. You file your taxes 3 weeks earlier and sleep better.
Frequently Asked Questions
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Stop guessing what to bake. See your orders and profit in one place.
Start a free trial of BakeOnyx and run your first production schedule in under 10 minutes — no credit card required.
Free 14-day trial. No credit card required. Plans from $29/month.