Stop Guessing Your Bread Costs. Know Exactly What Every Loaf Costs to Make.
Track fermentation schedules, scale recipes for bulk orders, and know your profit margin on every loaf — without spreadsheets.
Price a 50-loaf wholesale order in 3 minutes instead of spending an hour on your calculator, then watch your profit margin automatically update every time flour prices change.
You're standing at 5 AM, mixing a batch of sourdough for a wholesale order due at 10 AM. Your phone buzzes: a new customer wants 50 loaves of your rye bread for their café, and they want a price by noon. You have no idea if you're charging enough. You've been running your artisan bread bakery on recipe cards, a notebook, and gut feeling — but as orders grow from walk-ins to wholesale accounts, guessing isn't working anymore. Bread bakery software exists to solve this exact problem: it tracks your ingredient costs, scales recipes up or down without errors, and tells you the exact profit on every loaf you sell.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're charging the same price for loaves that cost you different amounts to make”
Your sourdough takes 48 hours to ferment and uses premium flour. Your sandwich bread takes 6 hours and uses standard flour. But you're pricing them the same because you've never calculated the actual ingredient cost per loaf. A wholesale customer asks for 100 loaves of mixed varieties, and you quote a number that sounds right but probably loses you money on half of them. You won't know until tax season.
“Scaling a recipe for a bulk order means recalculating every ingredient by hand”
A café wants 40 loaves instead of your standard 12-loaf batch. You pull out your recipe card, grab a calculator, and multiply each ingredient by 3.33. Halfway through, you second-guess yourself on the salt. You do it again. You're standing in the bakery doing math when you should be prepping dough. One number wrong and the batch is ruined — or you're giving away product.
“You have no idea which of your 15 bread recipes actually makes money”
Your ciabatta is labor-intensive and uses expensive flour. Your focaccia is fast and uses cheaper ingredients. You've never done the math on which one actually pays your rent. You assume your bestsellers are your most profitable, but you're guessing. You might be spending 3 hours a week on a loaf that makes $0.50 profit.
“Juggling fermentation times across 5-10 batches means batches over-proof or under-proof”
You're mixing a 24-hour cold ferment at 5 AM, a 12-hour bulk ferment at 8 AM, and a final proof at 11 AM — all in your head. You set phone alarms, but one goes off while you're in the oven room. A batch sits 2 hours too long and collapses. Another comes out dense because you pulled it too early. You're losing 5-10% of production to timing mistakes every week.
“Wholesale customers want prices for custom orders, and you can't quote them without stopping production”
A restaurant calls asking for 25 loaves of a custom rye-and-seeds blend you've never made before. They want a price and delivery date. You have to stop what you're doing, write out the recipe, calculate costs, check your oven schedule, and call them back in an hour. Half the time you lose the order because you take too long. The other half, you quote a price you regret.
Your Bread Costs Calculated. Your Production Scheduled. Your Profit Margin Clear.
Monday morning, you log into BakeOnyx and see exactly what happened last week: which loaves made the most profit, which wholesale orders are scheduled for Thursday, and what ingredients you need to reorder before Wednesday. When a wholesale customer calls with a custom order, you enter their loaf count and variety mix into the system. Your exact cost per loaf appears in 90 seconds. You quote with confidence. You know you're making money.
- ✓Enter your bread recipes once, scale them up or down for any batch size — ingredient amounts and costs recalculate automatically
- ✓Track fermentation stages (bulk ferment, cold ferment, final proof) with time alerts so nothing over-proofs or under-proofs
- ✓Know your exact ingredient cost per loaf — down to the gram of flour and salt — and see profit margin instantly
- ✓Price wholesale orders in 2 minutes: enter loaf count and variety, get total cost and suggested retail price
- ✓See which of your 15 bread recipes actually makes money and which ones you've been undercharging for years
How It Works
Enter Your Bread Recipes Once
You open BakeOnyx and add your sourdough recipe: 500g bread flour ($0.18/kg), 150g water, 100g active starter, 10g salt. The system calculates that a 660g loaf costs you $1.04 in ingredients. Add your rye, ciabatta, focaccia — every recipe you make. The system stores them all. You never re-enter a recipe.
Scale Any Recipe for Your Batch Size
A wholesale customer wants 40 sourdough loaves instead of your standard 12-loaf batch. You click 'Scale Recipe' and enter 40. BakeOnyx multiplies every ingredient by 3.33, shows you the new totals (13.2kg flour, 5kg water, 4kg starter, 400g salt), and calculates your new cost per loaf ($1.04 — unchanged, because ingredient costs stay proportional). You print the job sheet and start mixing.
Set Fermentation Alerts for Each Batch
You enter your bulk ferment time (4 hours at room temperature), cold ferment time (18 hours at 4°C), and final proof time (2 hours at room temperature). BakeOnyx sends you alerts at each stage. You mix at 5 AM, get an alert at 9 AM to move dough to the cooler, another alert at 3 AM the next day to pull dough for final proof, and a final alert at 5 AM to shape and load the oven. Nothing sits too long.
Quote Wholesale Orders in 90 Seconds
A café calls: 25 loaves of sourdough, 15 loaves of rye. You open BakeOnyx, select 'New Order', enter the loaf counts and varieties. The system pulls your recipes, calculates total ingredient cost ($38.40), and shows you a suggested retail price based on your markup. You quote $95 for the order. They say yes. You're done.
See Your Profit Breakdown by Recipe
Every week, you check your 'Profit by Recipe' report. You see that sourdough makes $2.10 profit per loaf, rye makes $1.85, but your focaccia — which you thought was a bestseller — only makes $0.60 profit per loaf because of labor time and ingredient cost. You decide to raise focaccia prices by $1 next month. You cut back on the lowest-margin recipe. Your overall margin improves.
Start Knowing Your Bread Costs Today
Try BakeOnyx free for 14 days. No credit card required. See your exact ingredient costs, scale recipes, and quote wholesale orders in 90 seconds.
Before & After BakeOnyx
Pricing a wholesale order for a café that wants 40 loaves of mixed varieties
Before
The café calls at 10 AM. You're in the middle of shaping dough. You tell them you'll call back with a quote. You spend the next hour writing out three recipes, calculating ingredient costs on a calculator, checking your oven schedule, and second-guessing your math. You call them back at 11:30 AM and quote a price you're not confident about. They say they'll think about it and never call back. You lost the sale because you took too long.
After
The café calls at 10 AM. You're in the middle of shaping dough. You pull out your iPad, open BakeOnyx, enter '20 sourdough, 15 rye, 5 focaccia,' and see your ingredient cost and suggested retail price in 90 seconds. You quote $185 with confidence. They say yes and want delivery Thursday. You add the order to your production schedule. You're back to shaping dough in 2 minutes.
Scaling a sourdough recipe from 12 loaves to 60 loaves for a new wholesale account
Before
You pull out your recipe card: 500g flour, 150g water, 100g starter, 10g salt per loaf. You need to multiply by 5. You grab a calculator and start: 2500g flour, 750g water, 500g starter, 50g salt. But wait — you're not sure if you should scale the starter 1:1 or adjust it. You do the math three times and still feel uncertain. You make the batch and it ferments slower than expected because you over-scaled the starter. You lose 8 hours of production time.
After
You open BakeOnyx and click 'Scale Recipe' on your sourdough. You enter 60 loaves. The system shows you the exact amounts: 2500g flour, 750g water, 500g starter, 50g salt — with a note that your starter ratio is now 8.3% (slightly high, but within range). You print the job sheet and start mixing. The batch ferments on schedule. You hit your delivery deadline.
Managing five fermentation batches with different timing — bulk ferment, cold ferment, final proof
Before
You mix a 24-hour cold ferment at 5 AM. You mix a 12-hour bulk ferment at 8 AM. You mix a final proof batch at 11 AM. You set phone alarms, but one goes off while you're loading the oven. You miss the alert. The first batch sits in the cooler for 30 hours instead of 24. It over-ferments. You pull it out, shape it, and the dough collapses during final proof. You lose 12 loaves and 2 hours of work. This happens twice a month.
After
You enter each batch's timing into BakeOnyx: bulk ferment (4 hours), cold ferment (18 hours), final proof (2 hours). The system sends you alerts to your phone and email at each stage. You get an alert at 9 AM to move dough to the cooler. Another at 3 AM the next day to pull dough for final proof. Another at 5 AM to shape and load. You never miss a stage. Your batches are consistent. You stop losing loaves to timing mistakes.
Figuring out which of your 12 bread recipes actually makes money
Before
You've been making sourdough, rye, ciabatta, focaccia, multigrain, and seven other varieties for two years. You assume your bestsellers are your most profitable. But you've never done the math. You spend 6 hours a week on a multigrain loaf that costs $1.80 in ingredients and you sell for $5.50. You spend 2 hours a week on a sourdough that costs $1.04 and you sell for $6.50. You have no idea which one is actually paying your rent. You keep making both because you don't know which to cut.
After
You run BakeOnyx's 'Profit by Recipe' report. You see that sourdough makes $5.46 profit per loaf (87% margin), but multigrain makes $3.70 (67% margin). You also see that focaccia, which you thought was a bestseller, makes $0.60 profit per loaf (12% margin) because it's labor-intensive. You raise focaccia prices by $1.50. You cut multigrain production by 50% and focus on sourdough. Your overall margin improves by 14%. You're making an extra $320 a month on the same volume.
What Changes for You
Quote Custom Bread Orders in 90 Seconds Instead of 1 Hour
A wholesale customer calls with a custom order. You enter the loaf count and variety into BakeOnyx. Your exact ingredient cost and suggested retail price appear instantly. You quote with confidence and never lose a sale to slow response time again. You'll handle 20+ wholesale inquiries a month without stopping production.
Stop Losing 5-10% of Production to Over-Proofed or Under-Proofed Batches
BakeOnyx sends you fermentation alerts at each stage. You pull dough from the cooler exactly when it's ready. You shape and load the oven at the right time. You go from losing 5-10 loaves per week to losing 0-1. That's 30-50 loaves a month you're no longer throwing away — $150-250 in recovered profit.
Know Your Exact Profit Margin on Every Loaf — and Raise Prices on Your Worst Performers
You run a 'Profit by Recipe' report and see that your ciabatta makes $2.40 per loaf, but your multigrain makes $0.80. You raise multigrain prices by $1.50. Your overall margin improves by 12% without losing a single customer. You're making an extra $200-400 a month on the same volume.
Scale Recipes Without Errors — No More Ruined Batches from Bad Math
You scale a 12-loaf recipe to 48 loaves. BakeOnyx multiplies every ingredient by 4. No guessing, no calculator errors, no batches that collapse because you got the salt wrong. You save 15 minutes per scaling session and eliminate the anxiety of wondering if you got the math right.
See Which Bread Recipes Are Worth Your Time and Which Ones to Drop
Your 'Profit by Recipe' report shows you spend 6 hours a week on a rye loaf that makes $1.20 profit per unit. You also spend 2 hours a week on a sourdough that makes $2.10 profit per unit. You cut the rye, focus on sourdough, and free up 4 hours a week while increasing profit by $180-240 a month.
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Start Knowing Your Bread Costs Today
Try BakeOnyx free for 14 days. No credit card required. See your exact ingredient costs, scale recipes, and quote wholesale orders in 90 seconds.
Free 14-day trial. No credit card required. Plans from $29/month.