Stop Guessing What Your Éclairs Actually Cost to Make
Know your exact cost per macaron, per croissant, per mille-feuille — and price them to actually make money.
Price a custom pastry order (50 macarons, 12 éclairs, 8 tarts) in 60 seconds, not 15 minutes of mental math and spreadsheet hunting.
You're a pastry chef or owner running a French patisserie. Your recipes are precise — 240g flour, 120g butter, 60g sugar. But your costing isn't. You're pricing a box of 24 macarons on the phone, and you're not sure if you're charging $3 each or if you should charge $5. You have a French patisserie recipe costing software problem: your recipes are in your head or scattered across notebooks, your ingredient costs change weekly, and you're either leaving money on the table or pricing yourself out of orders. You need to know exactly what each pastry costs to make — and you need to know it before your customer hangs up.
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Sound Familiar?
“You're pricing pastries on instinct, not data”
A customer calls at 9 AM asking for 48 religieuses for a corporate event. You quote $120. You hang up and realize you have no idea if you made $30 profit or broke even. Your recipes are good — your costing isn't. You're using a spreadsheet from 2019 where butter costs $2.50 a pound, but you're paying $4.20 now. Every time an ingredient price shifts at your supplier, your entire cost structure breaks.
“Scaling a recipe means recalculating everything by hand”
Your signature croquembouche recipe is for 8 servings. A client wants 40. You're multiplying flour amounts, converting grams to cups, recalculating the caramel. It's 11 PM Sunday. You make a mistake, quote $280, and realize Monday morning you should've charged $380. Or you quote $450 and lose the order because you overshot. You can't afford to get this wrong, but you can't afford the time to get it right either.
“Your ingredient inventory is a guessing game”
It's Wednesday. You have 1.2 kg of dark chocolate left. You don't know if that's enough for Thursday's orders until you start piping ganache and run short. You call your supplier in a panic. Rush delivery costs you $40. You've done this four times this month. You need to know what you have, what you need, and when to reorder — before the Saturday morning rush exposes the gap.
“Tax season is a spreadsheet nightmare”
It's January 15th. Your accountant is asking for ingredient costs by product, supplier spend, profit margins by recipe. You're digging through credit card statements, scribbled notes, and three different spreadsheets. You find a $400 invoice you forgot to account for. You're spending 8 hours reconstructing numbers you should've been tracking all year. You lose money because you can't prove what you spent.
“You can't tell which pastries actually make money”
You've been selling croissants for $3.50 for two years. You think they're your best seller. Then you do the math: flour, butter, salt, water, yeast, labor, packaging. You're making 22 cents profit per croissant. Your éclairs at $4.50? You're making $1.80 each. You've been promoting the wrong products. You need to see profit by recipe, not guess.
Know Your Exact Cost Per Pastry — Then Price Accordingly
Monday morning you get an inquiry for 200 macarons in three flavors. You open BakeOnyx, select each recipe, adjust for the exact quantities needed, and see the total ingredient cost: $67.40. You know your labor, packaging, and margin targets. You quote $189. You win the order. You know you'll make $85 profit before overhead. You're not guessing anymore.
- ✓Enter a recipe once, scale it to any batch size — 24 macarons or 240 — cost recalculates automatically
- ✓Update ingredient prices in one place; every linked recipe updates instantly (butter price goes up, all your laminated doughs cost more)
- ✓See profit margin per pastry type — which recipes are your moneymakers and which ones are stealing your time
- ✓Inventory alerts tell you Wednesday what you'll run out of by Saturday — reorder before the rush
- ✓Export costing reports for tax season in one click — no spreadsheet reconstruction needed
How It Works
Enter Your Recipe (Once)
You input your macaron recipe: 100g almond flour, 100g powdered sugar, 35g egg white, 25g granulated sugar, a pinch of salt. You enter the cost of each ingredient from your last invoice. BakeOnyx calculates the total recipe cost and the cost per gram. You do this once. The recipe lives in the system.
Link Ingredients to Your Suppliers
You tag each ingredient with your supplier and the current price per unit. When you buy almond flour from France Gourmet at $18.50 per kg, you enter that. When the price changes to $19.20, you update it once. Every recipe using almond flour automatically recalculates.
Quote a Custom Order in 60 Seconds
A customer calls: 'I need 60 pistachio macarons and 40 chocolate éclairs for Friday.' You open BakeOnyx on your iPad. Select pistachio macaron recipe, set yield to 60. Cost: $18.50. Select éclair recipe, set yield to 40. Cost: $24.80. Total ingredient cost: $43.30. You add your labor and margin, quote $120. Done. No spreadsheet. No guessing.
Track What You Have, Know What You Need
You log ingredients as they arrive from suppliers. BakeOnyx shows you: 2.4 kg dark chocolate in stock. Thursday's confirmed orders need 1.8 kg. You have enough. Friday's tentative orders (not confirmed yet) need 0.9 kg more. Reorder 1.5 kg today, it arrives Friday morning. You never run out. You never overbuy.
Run Your Week With One Production List
Monday morning you see: Tuesday bake 48 religieuses, 60 éclairs, 24 fruit tarts. Wednesday bake 120 macarons, 36 croissants. Each item shows scaled ingredient amounts and the exact cost. Your staff clocks in, sees the same list, preps accordingly. No phone calls. No confusion. No last-minute surprises.
Stop Pricing Pastries on Instinct. Start Pricing Them on Data.
Try BakeOnyx free for 14 days. No credit card. No setup call. See your exact costs in your first 5 minutes.
Before & After BakeOnyx
Pricing a Custom Wedding Cake Order (3-tier fondant cake with custom piping)
Before
Customer calls: 'I need a 3-tier wedding cake, fondant, fresh flowers, custom piping, feeds 75 people.' You know the base cake recipe. You know you use about 800g fondant. You know piping takes 3 hours. But you're not sure about the exact ingredient cost. You quote $380. You hang up. You realize you forgot to account for the fresh flowers and the delivery fee. You email back: 'Actually, $420.' You've already annoyed the customer. You're not confident in the number. You might be undercharging. You might lose the order.
After
Same customer calls. You open BakeOnyx. Select 3-tier cake recipe (already scaled for 75 servings). Cost: $34.50. Add fondant: 800g at your current price = $12.40. Add piping labor: 3 hours at your rate = $45. Add fresh flowers (ingredient line item): $18. Add packaging and delivery: $15. Total cost: $125. Your target margin: 65%. Price: $357. You quote with confidence. You know you'll make $232 profit. You close the order.
Restocking Ingredients on Wednesday (Knowing What You Need for the Weekend)
Before
It's Wednesday 2 PM. You're looking at your walk-in. You have maybe 1.5 kg of dark chocolate left. You have Saturday orders, but you don't know exactly what they need until you look at the order book. You call your supplier: 'I might need more chocolate. How fast can you deliver?' They say Friday morning, minimum order $45. You're not even sure you need it. You order anyway, just in case. Friday you realize you only needed 800g. You've got 2 kg of chocolate sitting around. Some of it will be used eventually, some will go bad. You're tying up cash in inventory you don't need.
After
It's Wednesday 2 PM. You open BakeOnyx. It shows: Dark chocolate in stock: 1.5 kg. Confirmed orders through Saturday: 1.2 kg needed. Tentative orders (likely to confirm): 0.6 kg. You need to reorder 0.3 kg minimum to be safe. You call your supplier with a specific number. They deliver Friday morning. You use what you ordered. No waste. No tied-up cash. No panic Saturday morning.
Scaling a Signature Recipe for a Larger Order (Croquembouche for 60 vs. Your Standard 8-Serving Recipe)
Before
A client wants a croquembouche for 60 people. Your recipe is for 8. You're converting: 240g flour becomes... 1,800g? You're multiplying. You're converting grams to cups because your scale is in the other room. You're second-guessing yourself. You write down numbers, cross them out, start over. You spend 20 minutes on this. You're tired. You make a mistake. You quote $280. You make it. It costs you $185 in ingredients. You made $95 profit, but it should've been $140. You can't afford to lose $45 per order.
After
Same client, same request. You open BakeOnyx. Select croquembouche recipe (8 servings, cost $22.50). Click 'Scale Recipe.' Enter 60 servings. BakeOnyx recalculates instantly: 1,800g flour, 900g butter, 450g sugar, 15 eggs, 120ml water. New total cost: $168.75. You add labor (2.5 hours at $30/hour = $75) and packaging ($8). Total cost: $251.75. Your margin target: 50%. Price: $503.50. You quote with confidence. You make the correct profit.
Managing Inventory Across Your Top 12 Recipes (Butter, Flour, Eggs, Chocolate, Cream)
Before
You make 12 signature pastries. They all use overlapping ingredients. You have a notebook where you write down what you buy. You have a spreadsheet somewhere with prices from six months ago. You have no idea how much butter you actually have or how much your top 12 recipes will need this week. You buy butter when you remember or when you run out. You've run out three times this month. You've overbought twice. You're wasting money and time. You can't see the pattern.
After
BakeOnyx shows you a dashboard: Butter in stock: 4.2 kg. This week's confirmed orders need 3.8 kg. You have 0.4 kg buffer. Next week's tentative orders will need 4.5 kg. Reorder 5 kg Wednesday, arrives Friday. Flour: 12 kg in stock, need 10.5 kg this week, 8 kg next week. You're good. Eggs: 72 in stock, need 68 this week. Reorder 60 for next week. You're not guessing. You're not running out. You're not overbuying. You're ordering exactly what you need, when you need it.
What Changes for You
Price Custom Orders in Under 60 Seconds Instead of 15 Minutes
You get an email inquiry for a custom patisserie box: 12 religieuses, 8 éclairs, 6 tarts, 24 macarons. In the old system, you're opening three spreadsheets, cross-referencing ingredient costs, doing math in your head, and calling back with a price tomorrow. With BakeOnyx, you select the recipes, adjust yields, see the cost, add your margin, and reply within a minute. You close more orders because you respond while they're still thinking about you. That's 14 minutes saved per order. If you handle 10 custom orders a week, that's 2.3 hours back in your week.
Cut Your Tax Prep Time From 8 Hours to 15 Minutes
January rolls around. Your accountant asks for ingredient costs by product, monthly supplier spend, and profit margins. You export a report from BakeOnyx. Done. No spreadsheet reconstruction. No missing invoices. No guessing. That's 7.75 hours you're not spending in January panic mode — time you use to plan next quarter instead.
Eliminate Ingredient Stockouts That Cost You $40-$200 in Rush Fees
You've had three stockouts this month. Each one triggered a rush delivery fee. That's $120 in extra costs. BakeOnyx's inventory alerts tell you Wednesday what you'll need by Saturday. You reorder on schedule. No rush fees. No panic calls to suppliers. Over a year, that's $1,440 you keep instead of paying for your own disorganization.
See Which Pastries Are Actually Profitable — and Stop Discounting the Wrong Ones
You run a profit report. Macarons: $1.20 profit each. Croissants: $0.18 profit each. Éclairs: $1.80 profit each. You've been promoting croissants because you sell a lot of them. You're working hard to make almost nothing. You shift your marketing to éclairs and macarons. Your average order value goes up. You're not selling more — you're selling smarter. That's the difference between a bakery that survives and one that thrives.
Stop Recalculating Recipes When Ingredient Prices Change
Butter goes up 8%. In the old system, you're updating three spreadsheets, recalculating 12 recipes, and hoping you didn't miss one. With BakeOnyx, you update the butter price once. Sixteen recipes that use butter automatically recalculate. You know instantly which products need repricing. You don't leave money on the table, and you don't accidentally undercharge.
Frequently Asked Questions
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Stop Pricing Pastries on Instinct. Start Pricing Them on Data.
Try BakeOnyx free for 14 days. No credit card. No setup call. See your exact costs in your first 5 minutes.
Free 14-day trial. No credit card required. Plans from $29/month.