Stop guessing your costs at the farmers market. Know exactly what you're making on every loaf, pastry, and pie before you bake it.
Price a 2-dozen sourdough batch in 45 seconds. Track which products actually make money. Manage 20 market orders without losing a single email.
Price a custom order in 45 seconds instead of 45 minutes — and know you're making money on it.
You're at the farmers market booth Saturday morning, a regular customer asks for a custom order of 48 croissants for a party next weekend, and you have to say 'I'll call you back.' You drive home, dig through notebooks and receipts, spend 45 minutes trying to remember what butter cost last month, and still aren't sure if $48 is enough or too little. Farmers market bakery software isn't supposed to exist — most point-of-sale systems are built for brick-and-mortar shops with fixed menus and inventory counts. But you're different. You bake small batches, take custom orders, sell at multiple markets, and need to know your costs fast. BakeOnyx is built for exactly this: vendors who need to price a batch while standing at the booth, track which recipes actually make money, and manage orders without spreadsheets.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're pricing orders by feel, not by math”
A customer asks for 36 chocolate chip cookies for a corporate event. You know flour is expensive right now, but you can't remember if you paid $3.50 or $4.20 a bag last time. So you guess. You might quote $72 and lose money. Or you quote $96 and lose the order. Either way, you're not sleeping well that night. By the end of the month, you've made three dozen pricing mistakes, and your profit margin is 20% lower than it should be.
“You have no idea which farmers market days are worth your time”
You bake for three different markets. Tuesday mornings you sell out of everything. Thursday afternoons you come home with half your inventory. But you don't track which products sell where, so you keep baking the same mix every week. You're wasting 4 hours a week baking things that don't move, while your bestsellers run out by 10 AM. You've never actually calculated whether Thursday is worth the gas and setup time.
“Custom orders live in your email, your phone notes, and your head”
A bride texts you Tuesday asking for a 3-tier cake for Saturday. You confirm. She emails Wednesday with a flavor change. Her mom calls Thursday asking about delivery. You text back Friday with a quote. She pays Saturday morning. You bake Sunday night. By Monday, you've spent 6 separate conversations hunting for details you should have written down once. You miss the delivery time because the address was in a text you forgot about. You lose a 5-star review over a miscommunication that a system could have prevented.
“Tax season is a nightmare of loose receipts and guesswork”
It's January 15th. Your accountant is asking for your 2024 sales and expenses. You have a shoebox of receipts, a notebook with order prices written in pencil, and a vague memory of 'a lot of sourdough sales in October.' You spend a weekend reconstructing your year from fragments. You probably miss deductions. You probably underreport or overreport income. You pay your accountant $400 to sort through your chaos instead of spending that money on better flour.
“You can't scale because you don't know what you're actually producing”
A wholesale account offers to buy 50 loaves a week. You want to say yes, but you don't know if your margin is $2 per loaf or $5 per loaf. You don't know how much flour you'd need or whether you can fit it into your bake schedule. So you say no. A year later, you're still baking the same volume, and that account is buying from someone else. You're leaving money on the table because you can't see your own numbers.
Know your costs in real time. Price any order in 45 seconds. Manage orders from inquiry to delivery without losing a single detail.
Monday morning at the farmers market, someone asks for a quote on 60 dinner rolls. You pull out your iPad, search 'dinner rolls,' and BakeOnyx shows you the exact cost: $18.40 in ingredients. You know your markup. You quote $54. They buy. You go home, log the order, and your staff knows exactly what to prep Tuesday morning. Tax season arrives, and you export a single report that shows every sale, every expense, and every margin. You're not guessing anymore.
- ✓Batch-portion costing: Enter your sourdough recipe once ($12 in ingredients per 2-dozen batch). Scale to any size. Get the cost per loaf in seconds.
- ✓Custom order pipeline: Inquiry → Quote → Confirmed → Baking → Delivered → Paid. Every stage tracked. Customer gets automatic email updates.
- ✓Multi-market sales tracking: See which products sell at which markets. Cut bake time by 4 hours a week by baking only what moves.
- ✓Inventory alerts: You have 3 kg of cream cheese. Your orders this week need 4.5 kg. BakeOnyx tells you Wednesday to reorder.
- ✓One-click tax export: All sales, all expenses, all margins in one PDF. Hand it to your accountant. Done.
How It Works
Enter your recipes once. BakeOnyx calculates the cost per gram.
You open BakeOnyx and create a recipe: 'Sourdough — 2-dozen loaves.' You enter ingredients: 1200g flour ($0.003/g), 400g water, 50g salt, 200g starter. You enter labor (15 minutes at $20/hour = $5). Total batch cost: $8.60. Cost per loaf: $0.36. You never enter this recipe again.
When a customer asks for a price, search the recipe and scale it instantly.
Customer: 'Can you do 36 croissants?' You search 'croissants' in BakeOnyx. The recipe shows: 1 batch (24 croissants) = $16.80 in ingredients. You click 'Scale to 36.' BakeOnyx shows $25.20. You add your markup (50%). You quote $37.80. Customer says yes. You click 'Create Order.' Done.
Assign the order to a market or delivery date. Your bake schedule updates automatically.
You tag the croissant order 'Saturday Farmers Market.' BakeOnyx adds it to your bake list for Friday. Your head baker opens the app Friday morning, sees 'Saturday market: 36 croissants, 12 sourdough, 24 cinnamon rolls,' and knows exactly what to prep. No phone call needed. No missed details.
After the market or delivery, log the sale. Your profit margin calculates automatically.
Saturday evening, you log: 'Sold 36 croissants for $37.80. Sold 12 sourdough for $48.' BakeOnyx shows you: croissants = 41% margin, sourdough = 55% margin. You now know which products are your cash cows and which ones are barely worth the effort.
At tax time, export everything. One PDF. Done.
January arrives. You click 'Export Year-End Report.' BakeOnyx generates: total sales ($47,320), total expenses ($18,840), total profit ($28,480), profit by product, profit by market, supplier spend, labor hours. You email it to your accountant. No spreadsheets. No receipts. No guessing.
Stop guessing. Start knowing.
Try BakeOnyx free for 14 days. Price a batch. Track a market. See what changes.
Before & After BakeOnyx
A customer at the farmers market asks for a custom order of 48 cupcakes for a birthday party next weekend
Before
You say 'I'll call you back.' You drive home, spend 30 minutes looking through your notebook trying to find your cupcake recipe and the current price of butter. You do the math on a piece of paper. You get two different answers and pick the higher one to be safe. You call the customer back and quote $96. She says 'I'll think about it.' You never hear from her again. You wasted 30 minutes, lost a $96 order, and still don't know if you quoted too high or too low.
After
You pull out your phone at the booth. Search 'cupcakes' in BakeOnyx. See the cost: $1.85 per cupcake in ingredients, $0.50 in labor. Total: $2.35. You add 50% markup. Quote $3.52 per cupcake, $169 for 48. She says yes and pays a deposit right there. You log the order in BakeOnyx. Your staff sees it on their phone Monday morning and knows to prep for Wednesday baking. The order is delivered Friday. You made $81 profit in 90 seconds of work.
It's Thursday evening. You're deciding what to bake for three farmers markets this weekend
Before
You bake the same mix every week because you don't track what sells where. You make 24 croissants, 12 sourdough, 24 cinnamon rolls, 36 cookies. You spend 8 hours baking. You sell out of sourdough and cookies by 10 AM Saturday. You come home from Thursday market with 8 unsold croissants and half the cinnamon rolls. You throw away $24 of product. You never actually calculated which markets are worth your time or which products move.
After
You open BakeOnyx Thursday evening and look at 'Sales by Product by Market.' You see: sourdough sells at all three markets, croissants only move Saturday, cinnamon rolls are slow everywhere. You adjust: skip croissants Thursday, add sourdough to all three markets. You bake 6 hours instead of 8. You sell out of everything. You waste nothing. By the end of the month, you've saved 8 hours of bake time and eliminated $100 in waste. You now know Thursday is worth your time because the numbers prove it.
A bride emails you Tuesday asking for a 3-tier wedding cake. She changes her mind about flavor Wednesday. Her mom calls Thursday. Her fiancé texts Friday. It's now Saturday and you're still missing the delivery address.
Before
The bride's email is in your inbox. The flavor change is in another email. The mom's call notes are in your phone. The address is in a text from Friday. You bake Sunday night and have to call the bride Saturday morning to confirm the address. You miss the delivery window by 2 hours because you were late to the bakery. You get a 4-star review instead of 5 because 'the delivery was late.' You lose referrals because of a miscommunication that took 10 minutes of phone tag to sort out.
After
The bride submits her inquiry through BakeOnyx or you create the order directly. You quote the price. She confirms the date, flavor, and delivery address — all in one place. She gets automatic reminders 2 weeks before, 1 week before, and 2 days before. You see the order in your bake list with all the details. You bake Sunday knowing exactly what you're making. You deliver Saturday on time. You get a 5-star review. The bride refers three friends.
It's January 15th. Your accountant is asking for your 2024 sales and expenses.
Before
You spend Saturday morning and most of Sunday digging through a shoebox of receipts, your notebook, and trying to remember which farmers markets you sold at. You find receipts for flour, butter, and eggs, but you're missing documentation for some cash sales. You reconstruct your year as best you can. You probably underreport some income and miss some deductions. Your accountant spends 3 hours sorting through your chaos and charges you $450. You pay $1,200 in taxes because you didn't have good records.
After
You click 'Export Year-End Report' in BakeOnyx. It generates a PDF showing: total sales ($52,340), total expenses ($19,200), total profit ($33,140), profit by product, profit by market, supplier expenses, labor hours. You email it to your accountant. He spends 30 minutes reviewing clean data. He charges you $150. You find $800 in deductions you would have missed. You pay $950 in taxes instead of $1,200. You save $250 in taxes and $300 in accounting fees — $550 total — just by having accurate records.
What Changes for You
Price any custom order in 45 seconds instead of 45 minutes
You're at the market. A customer asks for a quote. You open BakeOnyx on your phone, search the recipe, scale it, add your markup, and quote a price — all while standing at the booth. No more 'I'll call you back.' No more guessing. You close orders faster and quote with confidence because you know the numbers are right.
Cut your bake time by 4 hours a week by baking only what sells
BakeOnyx shows you that your chocolate croissants sell out every Saturday but languish on Thursday. Your sourdough moves at both markets equally. You stop baking chocolate croissants for Thursday and add an extra sourdough batch instead. You save 4 hours of baking time every week — that's 200 hours a year. Use that time to take more custom orders or actually have a day off.
Eliminate lost custom orders and miscommunications
Every order lives in one place. The customer sees the price, confirms the date, and gets automatic reminders before pickup. You see the order in your bake list. Your staff sees it on their phone. Nobody forgets. Nobody double-books. You stop losing orders to confusion and start delivering on time, every time.
Reduce tax season stress from a weekend to 10 minutes
Instead of spending Saturday and Sunday reconstructing your year from receipts and notebooks, you click one button and export a complete financial report. Your accountant gets clean data. You pay less in accounting fees. You actually know your profit margins instead of guessing. This saves you 8 hours of admin time and $300-400 in accounting costs every year.
Make 15-30% more profit by pricing correctly
Most farmers market bakers underprice by 20-30% because they guess at costs. You quote $24 for a batch that actually costs $8 to make, when you should be getting $32. BakeOnyx shows you the real cost. You raise prices on underpriced items. You cut or eliminate money-losing recipes. Within three months, your profit margin increases by 3-5 percentage points. On $50,000 in annual sales, that's $1,500-2,500 extra profit.
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Stop guessing. Start knowing.
Try BakeOnyx free for 14 days. Price a batch. Track a market. See what changes.
Free 14-day trial. No credit card required. Plans from $29/month.