Stop guessing your inventory at the farmers market. Know exactly what sold, what's left, and what to bake next week.
Price a farmers market order in 45 seconds, track what you sold before you pack up, and know your profit on every item — without a notebook or calculator.
Know your exact profit on every loaf, cookie, and cake you sell — and price next week's orders in 45 seconds, not 10 minutes of guessing.
You're standing at your farmers market booth at 2 PM on Saturday. A regular customer asks for a quote on 50 sourdough rolls for her cafe. You have no idea what you paid for flour this week, so you guess $2 a roll. Later, you realize you just sold them at cost. By Sunday night, you're back to the spreadsheet: which items actually made money? Which ones do you need to bake more of next week? Farmers market bakery daily sales tracking doesn't have to mean pen and paper. You need a system that works at the market — on your phone, offline if you have to — and then tells you what to do Monday morning.
Free 14-day trial. No credit card required.
Sound Familiar?
“You have no idea which items are actually profitable until tax season”
You sell a sourdough loaf for $8. You know flour costs something, water is free, and there's gas and time. But you don't know if you're making $2 or $5 per loaf. You price the next week's orders by feel, not by math. By April, you're scrambling to find receipts and figure out what actually made money. You've probably been undercharging for years and didn't know it.
“You run out of your bestsellers and overbake items nobody wants”
Last Saturday you baked 40 croissants. You sold 12. This Saturday you baked 20. You sold out by noon and had to turn customers away. You have no record of what you actually sold last week — just a vague memory. So you guess. The croissants sit in your freezer for two weeks. The sourdough runs out and you lose $200 in sales.
“Pricing a custom order takes 15 minutes and you still get it wrong”
A customer asks for 100 mini cheesecakes for a party. You don't have a recipe cost sheet. You start calculating: cream cheese, graham cracker crust, eggs, baking time, packaging. You're on your phone, squinting at old receipts, adding on your calculator. You quote $2.50 each. When you get home, you realize you forgot the cost of the springform pans you use. You just lost $50 on that order.
“You can't tell your accountant what you made at the farmers market without a weekend of digging”
Tax season arrives. Your accountant asks for your farmers market sales by product category. You have a notebook with dates and cash amounts, but no breakdown. Did you sell $3,000 in bread or $2,500? You spend a Saturday night reconstructing sales from memory and old photos. You probably miss sales you forgot to write down.
“You're pricing orders the same way you did when you started, even though your costs changed”
Butter was $3.50 a pound last month. It's $4.20 now. You're still charging the same price for croissants. You don't have a system to update your costs across all your recipes at once. So you either undercharge (and don't realize it) or you manually recalculate every single recipe. You pick neither and just keep the old prices.
Know your actual profit on every item you sell — and price next week's orders in 45 seconds
Monday morning after the market, you open BakeOnyx on your phone. It shows you: 34 sourdough loaves sold, 8 unsold croissants, 22 chocolate chip cookies sold out. You see the exact profit on each item — $4.12 per loaf, $1.85 per croissant, $0.94 per cookie. You also see what you should bake next week based on what actually sold. A customer texts asking for a quote on 150 mini cupcakes for a wedding. You tap in the recipe, the system calculates $0.67 per cupcake in ingredients, you add your markup, and you text back a price in 45 seconds. Your accountant gets one export: total sales, breakdown by product, total profit. No spreadsheet panic.
- ✓Recipe costing: Enter a 1200g chocolate cake recipe at $18 in ingredients. BakeOnyx calculates $0.015/gram. A 450g slice costs $6.75 to make. Change butter price and every linked recipe updates automatically.
- ✓Daily sales tracking: Log what you sold at the market in 2 minutes. See profit per item, total sales, total profit — without a calculator.
- ✓Inventory alerts: 'You have 400g cream cheese left. Next week's orders need 600g. Reorder by Tuesday.' Never run out of a key ingredient again.
- ✓Custom order pricing: Type in a recipe or past order. System calculates exact ingredient cost. You add markup. You quote in 45 seconds, not 10 minutes.
- ✓Tax export: One click. Total sales by product, total profit, supplier spend, cost of goods sold. Your accountant gets a clean spreadsheet.
How It Works
Enter your recipes once — with real costs from your suppliers
You open BakeOnyx and type in your sourdough recipe: 1000g bread flour ($0.018/gram), 200g whole wheat flour ($0.022/gram), 10g salt ($0.05/gram), water. The system calculates: this batch costs $20.80 in ingredients. You make 4 loaves. Cost per loaf: $5.20. You sell for $8. Profit per loaf: $2.80. You do this once. When flour prices change, you update the price per gram — and every sourdough-based recipe automatically recalculates.
Log your farmers market sales in 2 minutes at the end of the day
Saturday, 3 PM. You're packing up your booth. You open BakeOnyx on your phone. You type: 'Sourdough loaves: 34 sold, 2 left over.' 'Croissants: 12 sold, 8 left over.' 'Chocolate chip cookies: sold out.' BakeOnyx instantly shows you: total sales today ($287), total profit today ($118), which items overperformed, which ones you need to bake more of next week.
Price a custom order without guessing or calculating
A customer texts: 'Can you make 100 mini cheesecakes for a party next Saturday?' You open BakeOnyx. You find your cheesecake recipe (or create a new one). You tell the system: 100 portions. It calculates: ingredient cost $67. You set your markup (e.g., 2.5x cost). System shows: $167.50 total, $1.68 per cheesecake. You text back a price in 45 seconds. No calculator. No guessing.
Get an inventory alert before you run out
Tuesday morning. BakeOnyx sends you a notification: 'You have 600g cream cheese left. Your orders for this week need 850g. Reorder now to avoid a shortage.' You order more cream cheese. You don't run out mid-bake on Thursday. No panic calls to your supplier. No cancelled orders.
Export your tax data in one click
April 15. Your accountant asks for your farmers market sales breakdown. You open BakeOnyx. You click 'Tax Report.' The system generates a spreadsheet: total sales (sourdough, croissants, cookies, custom orders), cost of goods sold, gross profit, supplier spend. You send it to your accountant. No weekend of spreadsheet reconstruction. No missing data.
Start tracking your actual profit at the farmers market — free for 14 days
No credit card required. Set up your recipes, log one market day, and see exactly what you made and what to bake next week.
Before & After BakeOnyx
Pricing a custom order for 100 mini cupcakes at the farmers market
Before
A customer asks for a quote on 100 mini cupcakes. You don't have a recipe cost sheet. You start guessing: buttercream, cake, packaging. You pull out your phone and squint at old receipts. You add on your calculator. You quote $1.50 per cupcake ($150 total). When you get home, you realize you forgot to account for the cost of cupcake liners and the time to bake and frost 100 cupcakes. You just sold them at cost or below. You're frustrated and you don't even know how much you lost.
After
A customer asks for a quote on 100 mini cupcakes. You open BakeOnyx on your phone. You find your mini cupcake recipe. You enter 100 portions. The system shows: ingredient cost $0.42 per cupcake, packaging $0.08 per cupcake, total cost $0.50 per cupcake. You set your markup (2.5x). System calculates: $1.25 per cupcake, $125 total. You quote in 45 seconds. You know you'll make $0.75 profit per cupcake. The customer says yes. You bake them with confidence.
Planning next week's bakes based on what actually sold
Before
Sunday night. You're planning what to bake for next Saturday's market. You have a notebook with some dates and rough numbers, but you don't remember exactly what sold. You guess: maybe 30 sourdough loaves, maybe 20 croissants, maybe 40 cookies. You bake 30 sourdough (you sell 34 and turn away customers), 20 croissants (you sell 12 and freeze 8), and 40 cookies (you sell all of them). You wasted ingredients on croissants and lost sales on sourdough. You have no data to learn from.
After
Sunday night. You open BakeOnyx. You see the last 4 weeks of sales: average 32 sourdough loaves sold per market day, average 16 croissants, average 38 cookies. You bake 35 sourdough, 18 croissants, 40 cookies. You sell 34 sourdough (only 1 left), 17 croissants (only 1 left), 39 cookies (sold out). You have almost zero waste. You also see which items made the most profit: sourdough ($2.80 per loaf) vs. croissants ($2.61 per item). You decide to promote sourdough more next week.
Tracking inventory and knowing when to reorder
Before
You're mid-week. You're baking a custom cake order that needs 800g cream cheese. You open your fridge. You have 400g left. You panic. You call your supplier. They can deliver tomorrow, but it costs extra. You're annoyed and you don't know how much cream cheese you actually use per week, so this problem will probably happen again.
After
Tuesday morning. BakeOnyx sends you a notification: 'You have 600g cream cheese. Your orders for this week need 850g. Reorder by Tuesday.' You place an order with your regular supplier for Wednesday delivery at the normal price. You never run out. You also see: you use an average of 450g cream cheese per week, so you should keep 700g on hand as a buffer. You adjust your ordering routine.
Providing tax data to your accountant
Before
April 14. Your accountant emails: 'Send me your farmers market sales breakdown and cost of goods sold.' You panic. You have a notebook with dates and cash totals, but no breakdown by product. You spend Saturday night reconstructing sales from memory and old photos. You probably miss some sales. You email your accountant a handwritten list. They're not happy. You don't get accurate numbers for your taxes.
After
April 10. Your accountant emails: 'Send me your farmers market sales breakdown.' You open BakeOnyx. You click 'Tax Report.' The system generates a spreadsheet: total sales by product (sourdough $4,200, croissants $1,800, cookies $2,100, custom orders $3,400), cost of goods sold ($3,800), gross profit ($7,700), supplier spend ($3,200). You email it in 2 minutes. Your accountant is happy. You have accurate numbers.
What Changes for You
Know the exact profit on every item you sell — not a guess
You stop pricing by feel. You know a sourdough loaf costs $5.20 to make and you sell it for $8, so you make $2.80 profit. A croissant costs $0.89 and you sell it for $3.50, so you make $2.61. You can instantly see which items are your moneymakers and which ones are barely breaking even. This changes how you plan next week's bakes. You bake more of the profitable items. You either raise the price on low-margin items or stop making them. Within one month, your profit margin improves by 12-18% because you're not undercharging anymore.
Bake exactly what will sell — stop wasting ingredients on items that sit unsold
You used to bake 40 croissants every week because that's what you guessed. You sold 12 and froze the rest. Now BakeOnyx tells you: last 4 weeks, you sold an average of 18 croissants per market day. So you bake 20 this week. You sell 19. You have one left, not 28. Over a year, you waste 60% less product. That's roughly $2,000 in ingredients you're not throwing away.
Price custom orders in 45 seconds instead of 10 minutes — and stop leaving money on the table
A customer asks for a quote. You used to spend 10 minutes calculating, guessing, and worrying you'd undercharge. Now you spend 45 seconds. The system calculates ingredient cost. You add your markup. You quote. You're 12x faster. You also stop forgetting costs (like packaging or labor time) because the system reminds you. You quote more confidently. Customers say yes more often. You close 15-20% more custom orders because you can price them on the spot instead of saying 'I'll get back to you.'
Never run out of a key ingredient mid-week
BakeOnyx tracks your inventory and alerts you 3-4 days before you run out. You order cream cheese on Tuesday instead of realizing Thursday morning that you're out. You don't cancel orders. You don't lose $300 in sales because you couldn't fulfill a custom cake. You also stop overbuy — the system tells you exactly how much you need for next week's orders, so you're not sitting on $200 of cream cheese that expires.
Tax season takes 30 minutes instead of a weekend
Your accountant asks for sales data. You click one button. BakeOnyx exports a spreadsheet with total sales, profit by product, cost of goods sold, supplier spend. You send it. Done. No reconstructing sales from a notebook. No missing data. No April 14 panic. You save 5-6 hours of admin work and you have accurate numbers for the first time.
Frequently Asked Questions
Explore More
Start tracking your actual profit at the farmers market — free for 14 days
No credit card required. Set up your recipes, log one market day, and see exactly what you made and what to bake next week.
Free 14-day trial. No credit card required. Plans from $29/month.