Schedule Easter orders without losing track of what you're actually baking
Know exactly what's baking every day from now through Easter — and which orders are actually profitable.
See your entire Easter production schedule in one view and know your ingredient needs 10 days in advance — not 2 days before you run out.
You're two weeks out from Easter and you've already got 23 orders in three different email threads, a notebook with crossed-out dates, and no idea if you have enough dark chocolate for all the hot cross buns. Easter bakery order scheduling is chaos by default — customers call with rush requests, you quote prices off the top of your head, and you don't find out until April 15th that you've been undercharging for bundt cakes by $3 each. By then, you've already baked 40 of them. This page shows you how to see your entire Easter production calendar at once, know your exact ingredient needs 10 days out, and price every order so you're not working for minimum wage on your busiest week.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're quoting Easter prices without knowing your actual costs”
A customer calls Wednesday asking for 50 hot cross buns for a Friday delivery. You quote $2.50 each because that's what you think sounds reasonable. You don't know if that's $1.80 in ingredients or $2.40. You don't know how long they take to proof and bake. You definitely don't know you're now committed to 6 hours of oven time on a day you're already packed. By Easter week, you've accepted 15 orders at prices that looked good in March but leave you $200 short on margin.
“Your Easter orders are scattered across email, texts, and notes”
One customer emailed the order. Another texted it. A third called and you wrote it in the margins of yesterday's receipt. When you try to plan your week, you're reading through four different apps and a notebook, and you're not even sure if that text about the carrot cake was confirmed or just an inquiry. You miss one order in the shuffle and don't realize it until the customer calls Thursday asking where their cake is.
“You run out of key ingredients mid-week because you didn't forecast far enough ahead”
It's Wednesday morning. You've got 12 orders baking and you reach for the vanilla extract. Empty. You've got cream cheese orders for Friday and you're down to one block. You spend an hour driving to three suppliers instead of baking. Or you don't have time, so you make a weaker batch and hope nobody notices. Your ingredient costs spike 15% that week because you're buying emergency quantities at premium prices.
“You don't know which Easter products are actually making money”
You've been selling carrot cake bundt cakes for $32 all season because you copied last year's price. You've got seven orders for them this Easter week. You finally sit down with a calculator on Sunday night and realize the ingredients alone cost $18, decorating takes 30 minutes, and you're making $0.40 profit per cake. You've already confirmed the orders. You can't raise the price now without looking bad.
“Your staff doesn't know what to prep because your production plan lives in your head”
Your decorator shows up Monday morning and asks what's on the schedule. You tell her 'the usual Easter stuff' and she spends 30 minutes asking clarifying questions instead of prepping piping bags. Your production manager doesn't know whether to prioritize the 30 hot cross buns or the 8 custom cakes. Nobody knows if the chocolate ganache needs to be made fresh Monday or if it can be made Friday. You end up doing the planning conversations instead of the actual baking.
Your entire Easter production calendar in one view — with costs, deadlines, and ingredient needs
Monday morning, you open BakeOnyx and see every Easter order on a calendar — confirmed orders in green, quotes pending in yellow, delivery dates highlighted. You know exactly what's baking each day, which orders have the tightest deadlines, and what ingredients you need to order by Wednesday. Your decorator sees the same calendar and starts prepping without asking you a single question. You're not managing Easter in your head anymore — the software is.
- ✓See all Easter orders on a production calendar — know what's baking every day through April 20th
- ✓Set ingredient reorder dates automatically — get alerts 10 days before you run out of key items
- ✓Price every Easter order with exact ingredient costs — no more guessing on margin
- ✓Share the bake schedule with your team — staff knows what to prep without calling you
- ✓Track which orders are confirmed vs. pending quotes — stop losing inquiries in email threads
How It Works
Enter your Easter orders as they come in — email, phone call, or DM
Customer calls Wednesday asking for 50 hot cross buns by Friday. You click 'New Order' in BakeOnyx, enter the product (hot cross buns), quantity (50), and delivery date (Friday). The software shows you the ingredient cost ($87), your current margin at your standard price ($63 profit), and how many oven hours you need (6.5). You can adjust the price right there if the margin looks thin. You confirm the order and it appears on your production calendar instantly.
BakeOnyx shows you what ingredients you need and when to order them
You've got 23 Easter orders now. BakeOnyx calculates total ingredient needs: 8 kg dark chocolate, 12 kg butter, 6 kg cream cheese, 2 liters vanilla extract. It tells you that you have 2 kg dark chocolate on hand and 8 kg ordered. You're short by 2 kg. It tells you to order by Wednesday to have it by Friday. You get an alert on your phone Tuesday morning: 'Reorder cream cheese — Thursday orders need 3.2 kg, you have 0.8 kg on hand.'
Your team sees the production schedule and knows exactly what to prep
You share the Easter production calendar with your decorator and production baker. They log in and see Monday: 8 custom cakes (6 need fondant, 2 need buttercream), 30 hot cross buns, 12 carrot bundt cakes. They see that the fondant cakes need a crumb coat on Sunday, so they know to come in early. They see which orders have the earliest delivery dates. Nobody has to ask you what's first priority.
You get a report showing which Easter products made the most profit
Easter week is done. You run a profit report in BakeOnyx. It shows: hot cross buns (47 sold, $156 profit), carrot bundt cakes (23 sold, $89 profit), custom cakes (8 sold, $340 profit). You see that the custom cakes took 32 hours of labor but made 60% margin. The hot cross buns took 18 hours and made 28% margin. Next year, you know to push custom cakes and maybe raise hot cross bun prices.
Tax season is one export, not a weekend of spreadsheet panic
April 16th, you export your Easter sales data from BakeOnyx: total revenue, ingredient costs, labor hours, supplier invoices. Your accountant gets a clean file instead of a shoebox of receipts. You've already got accurate numbers for COGS and profit by product.
Stop planning Easter in your head — see your entire production schedule in one view
Start your free trial today. No credit card required. See your Easter orders, ingredient needs, and profit margins in the next 10 minutes.
Before & After BakeOnyx
Pricing a rush Easter order over the phone
Before
Customer calls Wednesday: 'Can you do 60 hot cross buns by Friday?' You say 'let me check and call you back.' You spend 20 minutes finding your hot cross bun recipe, calculating ingredient costs (you have to do this manually), checking if you have oven space (you have to think through your schedule), and figuring out a price. You call back and quote $2.75 each. You don't actually know if that's profitable. You confirm the order and add it to your notebook. Your decorator finds out about it Thursday morning when she asks what's on the schedule.
After
Customer calls Wednesday: 'Can you do 60 hot cross buns by Friday?' You open BakeOnyx on your phone (you're in the car). You click 'New Order,' enter hot cross buns, 60, Friday delivery. BakeOnyx shows you: ingredient cost $87, your standard margin at $2.50 each is $63 profit. You've got oven space Friday morning. You quote $2.50 each right there on the phone. Customer says yes. Order is confirmed and appears on your production calendar. Your decorator sees it automatically. You've spent 60 seconds total.
Planning your Easter week production on Sunday night
Before
It's Sunday 8 PM. You've got Easter orders in four different email threads, a text from a customer asking if you can do a custom cake, and notes from two phone calls. You spend 45 minutes writing out a production schedule in a notebook: Monday (8 cakes, 20 buns), Tuesday (30 buns, 12 bundt cakes), etc. You calculate ingredient needs by hand: 'I think I need about 10 kg butter?' You don't actually know. You make a mental note to check your chocolate supply. You don't. You realize Wednesday morning you're short. You spend Tuesday night texting your decorator and production baker to tell them what's baking. They ask clarifying questions. You're tired.
After
It's Sunday 8 PM. You open BakeOnyx. You see your entire Easter calendar: 23 orders, all with delivery dates, all with ingredient costs calculated. You see that you need 8 kg dark chocolate, 12 kg butter, 6 kg cream cheese. You have 2 kg chocolate on hand. You order 8 kg with one click. You send your calendar link to your decorator and production baker. They see Monday's schedule: 8 custom cakes (with notes on which need fondant), 30 hot cross buns (with oven times), 12 bundt cakes. They know what to prep. You spend 15 minutes total. You go to bed.
Discovering after Easter that you underpriced a product
Before
Easter is over. You're tallying up what you sold. You realize you sold 47 hot cross buns at $2.50 each = $117.50 revenue. Your ingredients cost $87. You made $30.50 profit on 18 hours of work. That's $1.70 per hour. You're angry. You can't change the price next year because you forgot what your costs actually were. You just remember 'hot cross buns were cheap to make.'
After
Easter is over. You run a profit report in BakeOnyx. It shows: hot cross buns, 47 sold, ingredient cost $87, revenue $117.50, profit $30.50, margin 26%, hours worked 18, profit per hour $1.70. You see that custom cakes made $340 profit on 32 hours = $10.63 per hour. Next year, you'll raise hot cross bun prices to $3.25 and push custom cakes. You have exact numbers, not guesses.
Managing ingredient inventory during Easter rush
Before
Tuesday morning. You're in the middle of baking 30 hot cross buns and you reach for the vanilla extract. Half full. You've got orders Thursday and Friday that need vanilla. You spend an hour driving to two suppliers to find vanilla extract at a reasonable price. You pay $8 instead of the $5 you'd have paid if you'd ordered it ahead. You miss 90 minutes of baking time. You also run short on cream cheese Wednesday and have to make a weaker filling for Thursday's cakes to stretch it.
After
BakeOnyx alerts you on Monday: 'Reorder vanilla extract — Thursday and Friday orders need 800 ml, you have 200 ml on hand.' You order Tuesday morning at your regular supplier price ($5). It arrives Wednesday. Wednesday morning, you get another alert: 'Reorder cream cheese — Thursday orders need 3.2 kg, you have 1.2 kg on hand.' You order immediately. You never run short. You never pay emergency prices. You save $120 in ingredient costs and 2 hours of driving time.
What Changes for You
Price Easter orders correctly the first time — not 10 days later when you realize you're losing money
You quote a 6-inch carrot cake at $28 because you know it costs $9.40 in ingredients and takes 45 minutes to bake and decorate. You're making $18.60 profit, not guessing. You do this for all 23 Easter orders. You don't discover on April 10th that you've been undercharging. You save the mental math on Sunday night and you don't leave money on the table.
Stop running emergency ingredient orders that cost 40% more than planned purchases
BakeOnyx tells you on March 20th that you need to reorder dark chocolate by March 25th to have it for Easter orders. You order at regular wholesale prices. You don't end up at the specialty food store on April 8th paying $8 per pound instead of $5. You save $120-$180 on ingredient costs during Easter week alone.
Cut your Easter production planning from 4 hours to 30 minutes
Instead of spending Sunday night reading through emails, texts, and notes to figure out what's baking Monday through Thursday, you open BakeOnyx and see the entire week in one view. Your decorator and production baker see the same view. You don't have planning meetings. You don't repeat yourself. You save 3.5 hours that you'd spend on coordination instead of baking.
Confirm orders faster — fewer 'can you make 50 cupcakes by Friday?' surprises
A customer calls Thursday asking for 50 cupcakes by Saturday. You open BakeOnyx, check your Saturday schedule (light), check your ingredient inventory (you have enough), and quote a price in 90 seconds. No 'let me call you back.' No guessing. You confirm the order and it's on your calendar immediately. Your team sees it before they leave Friday. You take orders that other bakeries have to turn down because they can't see their schedule.
Know which Easter products to push next year — and which ones to raise prices on
Your Easter report shows that custom cakes made 60% margin on 32 hours of work. Hot cross buns made 28% margin on 18 hours. Next year, you'll push custom cakes in your Easter marketing and raise hot cross bun prices by 15%. You make data-driven pricing decisions, not gut-feel decisions. That 15% increase on 50 hot cross buns = $50 extra profit next Easter.
Frequently Asked Questions
Explore More
Stop planning Easter in your head — see your entire production schedule in one view
Start your free trial today. No credit card required. See your Easter orders, ingredient needs, and profit margins in the next 10 minutes.
Free 14-day trial. No credit card required. Plans from $29/month.