Stop Cross-Contamination Worries and Pricing Guesses — Manage Your Gluten-Free Bakery with Precision
Price a gluten-free wedding cake in 60 seconds. Track every batch cost. Never lose an allergen note again.
Price a gluten-free custom order in 60 seconds, not 15 minutes of calculator work. Know your exact cost per loaf — down to the gram of specialty flour.
You're baking gluten-free sourdough at 5 AM, but your pricing spreadsheet is from 2019. A customer asks for 24 gluten-free cupcakes with custom fondant, and you're not sure if you're charging enough to cover the premium ingredients. Your notebook has allergen notes scribbled in three different places. You need gluten-free bakery management software that actually understands your constraints — separate prep areas, ingredient costs that fluctuate, and customers who depend on you to get it right. BakeOnyx is built for bakeries like yours. It tracks your recipes down to the gram, calculates the true cost of every gluten-free batch, and keeps allergen information front and center so nothing gets mixed up.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're charging less than you should because you don't know your real ingredient costs”
You bought a 25 kg bag of gluten-free flour blend for $180 last month. You have no idea how much of that cost goes into each loaf. When a customer asks for a price on a dozen gluten-free croissants, you guess. You might be making $2 per croissant. You might be losing money. By Friday, you realize you've underpriced three custom orders and you're out $60 in margin you can't get back.
“Your allergen notes live in three places and you're terrified of a mix-up”
One allergen note is in your order notebook. Another is a Post-it on the walk-in door. A third is a text message from the customer. Your staff doesn't know which orders are nut-free or egg-free until they ask you. One morning, your assistant reaches for the wrong mixing bowl and you catch it at the last second. You realize your current system — notebooks and memory — is one mistake away from a serious problem.
“You're spending Sunday nights recalculating costs because ingredient prices keep changing”
Almond flour was $8 per kg last month. This month it's $9.50. You have 12 recipes that use it. You're sitting at your kitchen table at 9 PM updating a spreadsheet, recalculating margins on every gluten-free product you sell. Your partner asks what you're doing. You say, 'Pricing.' This happens every time a supplier raises prices. You lose 2–3 hours every month to manual recalculation.
“You can't tell which of your gluten-free products actually make money”
Your gluten-free sourdough sells fast. Your gluten-free brownies move slower. But you don't know which one has a higher margin. You're guessing which products to push and which to de-emphasize. If you knew that gluten-free brownies had a 38% margin and sourdough had 22%, you'd focus differently. Instead, you're making decisions in the dark.
“Scaling a gluten-free recipe for a rush order means recalculating everything by hand”
A customer calls Friday afternoon: 'Can you do 300 gluten-free cupcakes for Saturday?' Your recipe makes 48. You need to scale it by 6.25x. You grab a calculator. Flour: 240g × 6.25 = 1,500g. Eggs: 4 × 6.25 = 25. Xanthan gum: 1.5 tsp × 6.25 = 9.375 tsp. You're doing math for 10 minutes. You might make a mistake. You're stressed. You need an answer in 2 minutes, not 10.
Your Gluten-Free Recipes, Costs, and Allergen Notes in One Place
Monday morning looks different. You wake up knowing exactly what you're baking, what it costs, and what allergens are in every order. A customer texts a price request. You open BakeOnyx on your phone, enter the order details, and send a quote in 60 seconds. Your staff clocks in and sees a prep list that includes allergen flags. Your inventory system tells you when specialty flour is running low. Tax season means one export, not a weekend of spreadsheet panic.
- ✓Recipe costing down to the gram — enter your gluten-free flour blend cost, BakeOnyx calculates the exact cost per loaf, per cupcake, per batch
- ✓Allergen tags on every recipe and order — gluten-free, nut-free, egg-free, dairy-free flags visible to staff before they touch ingredients
- ✓Instant price quotes — scale a recipe, calculate cost, send a customer quote in 60 seconds from your phone
- ✓Cost updates in real time — change the price of almond flour once, every recipe using it recalculates automatically
- ✓Separate prep tracking — log which orders require separate equipment or prep areas to prevent cross-contamination
How It Works
Enter Your Gluten-Free Recipes with Exact Ingredient Costs
You open BakeOnyx and click 'New Recipe.' You enter your gluten-free sourdough: 500g bread flour blend ($0.18/100g), 350g water, 100g starter, 10g salt. You enter the cost of each ingredient. BakeOnyx calculates the total batch cost ($9.80) and the cost per gram ($0.0196). You tag it 'Gluten-Free' and 'Vegan.' Save. Done.
Tag Every Recipe with Allergen Information
For each recipe, you check boxes: Gluten-Free, Nut-Free, Egg-Free, Dairy-Free, Vegan. You can also add custom allergen notes — 'Prepared in dedicated equipment' or 'May contain traces of tree nuts.' These tags appear on every order that uses this recipe. Your staff sees them before they start prepping.
Price a Customer Order in 60 Seconds
A customer emails: 'How much for 48 gluten-free cupcakes with fondant?' You open BakeOnyx on your phone. Click 'New Order.' Select the gluten-free cupcake recipe. Quantity: 48. The system shows: ingredient cost $12.40. You add labor ($8), packaging ($3), and fondant ($6). Total cost: $29.40. You decide on a 40% margin. Price: $49. You email the quote in 30 seconds. No spreadsheet. No calculator. No guessing.
Update Ingredient Costs Once — All Recipes Recalculate Automatically
Your almond flour supplier raises prices. You update the cost in BakeOnyx: $9.50/kg (was $8). Every recipe using almond flour recalculates automatically. Your gluten-free brownies now cost $3.20 instead of $2.90. Your pricing updates. You don't touch a spreadsheet.
Staff Sees Allergen Flags and Prep Instructions Before They Start
Your assistant clocks in at 5 AM. They open BakeOnyx on the tablet in the prep kitchen. Today's bake list shows: '48 gluten-free cupcakes (nut-free, prepared in dedicated mixer), 24 regular croissants, 12 gluten-free brownies (nut-free).' The allergen flags are red. They know to use the dedicated mixer for cupcakes and brownies. They know to wash their hands and change aprons. No cross-contamination risk.
Start Managing Your Gluten-Free Bakery with Precision
Price orders in 60 seconds. Track allergens automatically. Know your exact margin on every loaf. Try BakeOnyx free for 14 days — no credit card required.
Before & After BakeOnyx
Pricing a gluten-free wedding cake order
Before
A customer calls: '24 servings of gluten-free chocolate cake, fondant, custom piping.' You pull up your 2019 spreadsheet. You calculate: gluten-free flour blend (200g @ $0.18/100g = $36), eggs (6 @ $0.50 = $3), butter (180g @ $0.08/g = $14.40), fondant (300g @ $0.12/g = $36), labor estimate ($30). Total: $119.40. You add 50% markup ($179). You're not sure if that's right. You quote $179. The customer says yes. Later, you realize you forgot to account for packaging and delivery. You should have charged $220. You lost $40 in margin on a single order.
After
A customer calls: '24 servings of gluten-free chocolate cake, fondant, custom piping.' You open BakeOnyx. Select 'Gluten-Free Chocolate Cake' recipe. Quantity: 24 servings. Cost calculated: $119.40. You add fondant ($36), labor ($30), packaging ($8), delivery ($15). Total cost: $208.40. You apply your standard 40% margin. Price: $291. You quote $291 with confidence. The customer books it. You made an extra $72 in margin because you accounted for everything. You send the order to your staff with allergen flags and a job sheet with exact quantities.
Updating ingredient costs when suppliers raise prices
Before
Your gluten-free flour supplier raises prices from $8/kg to $9.50/kg. You have 8 recipes using this flour. You sit down with a spreadsheet and recalculate each one: sourdough (cost up $0.24/loaf), brownies (cost up $0.18/batch), cupcakes (cost up $0.12/dozen). You update your pricing document. You send an email to staff with new prices. You spend 2 hours on this. You make a math error on one recipe and don't catch it until a customer complains about the price being lower than expected.
After
Your gluten-free flour supplier raises prices. You open BakeOnyx. Update the ingredient cost: $9.50/kg. Save. Every recipe using this flour recalculates instantly. Sourdough cost updates. Brownies cost updates. Cupcakes cost updates. Your pricing updates. Your staff sees the new prices in the system. You spend 30 seconds on this. Zero math errors. Your pricing is always accurate.
Handling a rush order for gluten-free cupcakes
Before
A customer texts Friday at 3 PM: 'Can you do 300 gluten-free cupcakes for Saturday morning?' Your recipe makes 48. You do the math: 300 ÷ 48 = 6.25x scale. You calculate each ingredient: flour (240g × 6.25 = 1,500g), eggs (4 × 6.25 = 25), butter (150g × 6.25 = 937.5g), xanthan gum (1.5 tsp × 6.25 = 9.375 tsp). You're doing math for 10 minutes. You're stressed. You call the customer back at 3:15 PM and quote a price you're not confident about. You stay up late Friday night worrying you underpriced it.
After
A customer texts Friday at 3 PM: 'Can you do 300 gluten-free cupcakes for Saturday morning?' You open BakeOnyx. Select the gluten-free cupcake recipe. Enter quantity: 300. BakeOnyx scales every ingredient and calculates the batch cost ($73.50) in 10 seconds. You add frosting ($18), packaging ($12), rush fee ($25). Total cost: $128.50. You apply 45% margin (rush orders get higher margin). Price: $234. You text the customer back at 3:05 PM: 'Yes, $234, ready Saturday 8 AM.' You send the scaled job sheet to your staff with exact quantities and allergen flags. You sleep soundly Friday night knowing the numbers are right.
Preventing a cross-contamination incident
Before
Your assistant is prepping orders. They see a note on a Post-it: 'Nut-free brownies.' But they don't see the note on your order notebook that says 'Also prepare in dedicated equipment.' They use the regular mixing bowl. You catch it at the last second and remake the batch. You've now lost 45 minutes of production time and $18 in ingredients. Your customer almost received a product that could have triggered an allergy.
After
Your assistant clocks in and opens BakeOnyx on the prep tablet. Today's orders show: 'Gluten-free brownies (Nut-Free, Prepared in Dedicated Equipment).' The allergen flags are red. They know immediately: separate bowl, separate utensils, hand wash. No mix-up. No remake. No risk. Your customer receives a safe product. Your reputation stays intact.
What Changes for You
Price Custom Orders in 60 Seconds Instead of 15 Minutes of Math
A customer calls with a rush order. You used to spend 15 minutes calculating ingredient costs, labor, and markup. Now you enter the order in BakeOnyx, see the cost instantly, add your margin, and quote the price in 60 seconds. You close more orders because you can respond faster. You stop losing customers to competitors who answer quicker.
Cut Sunday-Night Pricing Sessions from 3 Hours to 15 Minutes
When ingredient prices change, you used to recalculate every recipe by hand — 3 hours of spreadsheet work. Now you update the ingredient cost once in BakeOnyx. Every recipe recalculates in seconds. You reclaim 2.5 hours every month. That's 30 hours a year you're not spending on math.
Know Your Exact Margin on Every Gluten-Free Product
You run a profit report and see: gluten-free sourdough (38% margin), gluten-free brownies (42% margin), regular croissants (28% margin). You now know which products to push and which to de-emphasize. You focus on high-margin items. Your average margin increases by 4–6% because you're pricing strategically, not guessing.
Eliminate Allergen Mix-Ups with Visible Flags on Every Order
Every order shows allergen tags. Your staff sees 'Gluten-Free, Nut-Free' before they touch a bowl. The risk of cross-contamination drops dramatically. You sleep better. Your customers trust you more because they know you're tracking their allergies carefully. One prevented mix-up pays for the software for a year.
Scale a Gluten-Free Recipe for a Rush Order in 90 Seconds
A customer calls Friday afternoon: 'Can you do 300 gluten-free cupcakes for Saturday?' Your recipe makes 48. You enter 300 in BakeOnyx. The system scales every ingredient, recalculates the batch cost ($73.50), and generates a job sheet with exact quantities. You have an answer in 90 seconds. You say yes. You close a $180 order you would have turned down before.
Frequently Asked Questions
Explore More
Start Managing Your Gluten-Free Bakery with Precision
Price orders in 60 seconds. Track allergens automatically. Know your exact margin on every loaf. Try BakeOnyx free for 14 days — no credit card required.
Free 14-day trial. No credit card required. Plans from $29/month.