Stop losing orders between Tuesday emails and Saturday morning. Run your farmers market bakery with a pre-order system that actually works.
A farmers market bakery ordering system built for bakers who sell week-to-week, not for enterprise software companies.
Free 14-day trial. No credit card required.
Sound Familiar?
“Your pre-orders live in three different places — Gmail, a spreadsheet, and sticky notes on the walk-in.”
Tuesday morning you get an email from a regular: 'I'll take 2 sourdough loaves and 1 dozen croissants.' You reply 'Got it.' Thursday, you find the note on the fridge. Friday afternoon, you realize you're short on laminated dough. By Saturday, you've either baked 3 dozen croissants instead of 12, or you're scrambling at 5 AM. A farmers market bakery ordering system should prevent this. Instead, you're managing orders like you're still running a home operation.
“You don't know which customers ordered what until you're 2 hours into Saturday's bake.”
Your prep list is 'Make croissants. Make sourdough. Make tarts.' But how many croissants? For which customers? You guess. You overbake. You underbake. You waste $40 in butter. Or you disappoint a customer who drove 20 minutes for their 'usual.' A pre-order system should tell you exactly what to make for whom — before you touch flour.
“You're pricing orders on the fly, and you have no idea if you're making money on them.”
A customer texts: 'How much for a custom 6-inch cake for Sunday market?' You think about butter, eggs, flour, filling, delivery. You guess $28. Later, you realize you spent $16 in ingredients and 90 minutes of labor. You just made $2 an hour. With a farmers market bakery ordering system, you'd know your cost to the gram before you even reply to the text.
“You can't tell your regulars 'yes' or 'no' until you check your inventory three different ways.”
A customer pre-orders 2 kg of sourdough for next week. You have 8 kg of flour left, but you also promised 3 kg to another customer, and you're planning a test batch. You have to email them back in 2 hours. You're juggling mental math. You'd rather just say yes to everything and figure it out Friday night. A pre-order system should show you real-time inventory so you can confirm orders instantly.
“Your Saturday morning is chaos because you have no production timeline.”
You arrive at 4 AM. You have 15 orders. You don't know which ones need 4 hours of proofing, which ones need a crumb coat, which ones are pick-up only. You start with a guess. At 6 AM, you realize you should have started the laminated dough yesterday. At 7 AM, a customer calls asking if their order is ready. You haven't even finished the prep list. A farmers market bakery ordering system should give you a bake schedule — what to start when — so you're not improvising.
BakeOnyx turns scattered pre-orders into a production schedule
Customers place orders through a simple link or email you send Tuesday morning. You see every order in one place, sorted by what needs to be made first. Your inventory updates automatically so you never oversell. You know your cost per order before you reply. Saturday morning, you print a bake list that tells you exactly what to make, in what order, for which customer. You're done by market time.
- ✓Weekly pre-order link — customers order by Wednesday, you confirm by Thursday
- ✓Real-time inventory alerts — 'You have 3 kg flour left. 5 orders need 4.2 kg.'
- ✓Instant cost calculation — quote a custom order in 30 seconds, not 30 minutes
- ✓Saturday bake list — production schedule printed, sorted by prep time
- ✓Customer order history — regulars' favorite orders auto-populate next week
How It Works
Send your pre-order link on Tuesday morning
You open BakeOnyx, click 'Send Weekly Order Link,' and it generates a URL you paste into an email or text to your customer list. The link shows only what you're baking this week — sourdough, croissants, tarts, custom cakes. No inventory management interface. No confusion. Customers see prices, click what they want, enter their name and pick-up time. Done.
Orders arrive in your inbox and in BakeOnyx simultaneously
Each order appears in your BakeOnyx dashboard the moment a customer submits it. You see the customer's name, what they ordered, the total price, and pick-up time. If you've set inventory limits — say, max 20 loaves of sourdough — BakeOnyx tracks how many are left. When you hit 20, the link closes for sourdough. No overselling. No surprises.
Check your inventory and confirm orders by Thursday
You open BakeOnyx Thursday morning and see: '12 sourdough loaves ordered. You have 15 kg flour, 8 kg starter, 2 kg salt. You're good.' If a customer ordered something you can't make — say, 3 kg sourdough but you only have 2 kg flour left — BakeOnyx alerts you. You email them by 10 AM. They adjust or cancel. No Friday-night scrambling.
Print your Saturday bake list — sorted by what to make first
Friday evening, you click 'Print Production Schedule.' BakeOnyx shows you: '4:00 AM: Start laminated dough (croissants, 3 dozen). 4:30 AM: Shape sourdough (12 loaves). 5:30 AM: Crumb coat tarts (24 pieces).' Each line shows the customer name, quantity, and notes. You follow the list. No guessing. No wasted time.
Confirm pick-ups and collect payment
As customers arrive Saturday morning, you scan their order or pull it up by name. You confirm what they ordered, show them the total, and collect payment. BakeOnyx marks the order 'Picked Up' and updates your sales report. By noon, you know exactly how much you made and which products sold best.
Start taking pre-orders this week — no spreadsheets required.
Try BakeOnyx free for 14 days. No credit card. Set up your first pre-order link in 10 minutes.
Real Scenarios
Sourdough baker selling at 3 markets a week
You bake 60 loaves a week across 3 market days. Right now, you track orders in a spreadsheet and a group text. You often bake too much for Tuesday market and too little for Saturday. With BakeOnyx, you send a different pre-order link for each market day. Tuesday's link closes Wednesday. Saturday's link closes Friday. You bake exactly what you need for each day. No waste. No stockouts. You know by Thursday morning exactly how much dough to mix Friday night.
Croissant-focused bakery with 40 regular customers
Your customers order the same thing every week: 2 croissants, 1 almond croissant, 1 pain au chocolat. Right now, they text you every Tuesday. You write it down. You forget. They get upset. With BakeOnyx, their favorite orders auto-populate in the pre-order link. They click 'same as last week' and check out in 5 seconds. You see all 40 orders in one list. You make exactly 40 croissants, 30 almond croissants, 25 pain au chocolat. Done.
Custom cake baker doing 8-12 orders a week at farmers markets
You're tired of pricing custom cakes over the phone. 'How much for a 3-tier fondant cake with fresh flowers?' You think. You guess. You either lose the order or leave $20 on the table. With BakeOnyx, you have 5 cake templates in the system. A customer asks for a 3-tier fondant cake. You open BakeOnyx, select the template, adjust for size, and see: '$52 in ingredients, $40 in labor, suggest $140.' You quote $140. They pay $140. You make $48 profit instead of $15. Do this 10 times a week and you make $330 more per week.
Artisan bread baker managing 2 market days and online shipping
You sell at Saturday farmers market and Wednesday online. Right now, you have two separate order sheets. You often forget which orders are for which day. With BakeOnyx, you create two pre-order links. Wednesday orders are for shipping (you set a 'ship by Thursday' deadline). Saturday orders are for market pickup. Each link shows different products, different prices, different pick-up times. You see all orders in one dashboard. You know Monday morning exactly how much dough to make for Wednesday shipments and Saturday market.
What Changes for You
You confirm orders 48 hours in advance instead of guessing Friday night
Thursday morning, you know exactly what to bake Saturday. You buy ingredients with confidence. You don't overbake. You don't underbake. You don't disappoint regulars. A sourdough baker with 30 weekly pre-orders saves 4 hours of Friday-night inventory math and ingredient calculations.
Your Saturday morning bake time drops by 90 minutes because you have a production schedule
You're not standing in front of the walk-in at 5 AM asking yourself 'What next?' Your bake list tells you. You start laminated dough at 4:00. Sourdough at 4:30. Tarts at 5:30. You finish by 7:00 instead of 8:30. You set up your market booth with time to spare.
You stop underpricing orders because you know your cost per unit before you quote
A customer asks for a 6-inch custom cake. You open BakeOnyx, enter the recipe, and it shows you: 'Ingredients: $8.40. Labor: 2 hours at $25/hr = $50. Total cost: $58.40. Suggested price: $95.' You quote $95 instead of guessing $35. Over 50 orders a year, that's $3,000 in recovered margin.
You never oversell because your inventory is tied to your orders
You set 'Max 20 sourdough loaves.' After 15 orders come in, BakeOnyx shows '5 left.' When the 20th order arrives, BakeOnyx closes sourdough. Customers see 'Sold out' and order croissants instead. You never bake 25 loaves and sell 18. You never waste dough.
You spend 15 minutes on customer communication instead of 2 hours
No more emails asking 'Do you have sourdough?' No more texts asking 'How much for a custom order?' Customers click the pre-order link, see what's available, and order. You answer questions in the comments, not in 47 separate emails. Tuesday to Saturday, you're done communicating by Thursday noon.
Frequently Asked Questions
Explore More
Start taking pre-orders this week — no spreadsheets required.
Try BakeOnyx free for 14 days. No credit card. Set up your first pre-order link in 10 minutes.
Free 14-day trial. No credit card required. Plans from $29/month.