Scale your home bakery to wholesale without losing track of your costs
Price wholesale orders in 60 seconds. Know which products actually make money. Stop guessing on ingredient costs.
Know the exact cost of a 500-unit wholesale order — down to the gram of ingredient — in under 60 seconds, then quote a price with confidence.
You've been selling cakes and cookies from your kitchen for two years. Instagram following is solid. Repeat customers ask if you do wholesale. But the thought of scaling makes you sweat — you're already pricing custom orders on napkins, and you have no idea if a wholesale run of 500 cookies is actually profitable. Software for home bakers expanding to wholesale exists, but most of it is built for restaurants or manufacturing plants, not for someone running a 20-square-foot home kitchen. You need something that speaks your language: batches, yields, portion costs, and the reality that your oven fits exactly 48 cupcakes at a time.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're undercutting yourself on wholesale because you don't actually know your costs”
A cafe owner asks if you can supply 200 brownies a week at $1.50 each. You say yes because it sounds like real money — $300 a week. But you've never calculated what chocolate, butter, eggs, and labor actually cost per brownie. Three months in, you're working 15 extra hours a week and making less than minimum wage. The spreadsheet approach — multiplying ingredient costs by hand, forgetting to include packaging or delivery — is how you got here.
“You can't scale recipes fast enough without making mistakes”
Your signature sourdough recipe makes one 800g loaf. A restaurant wants 40 loaves for their weekly bread service. You scale the recipe in your head, write it on a whiteboard, then realize mid-batch you forgot to scale the salt. Now you're throwing away $80 worth of flour and starting over. You don't have time to manually scale every recipe, check the math, and print job sheets before you start baking.
“You're losing orders because you can't price them fast enough”
Your phone rings. A corporate catering company wants a quote for 300 mini cupcakes with custom flavors — vanilla, chocolate, lemon — delivered Friday. They need an answer in 2 hours. You're mid-batch on a wedding cake. You can't leave the kitchen to sit down with a calculator and a spreadsheet. You either guess at a price (and potentially lose money) or tell them you'll call back Monday (and they find someone else).
“Your inventory is a mystery — you run out of key ingredients on weekends”
Thursday you're confident you have enough cream cheese for the weekend orders. Saturday morning, you're mid-batch on a cheesecake and realize you only have 200g left — you need 600g. The specialty store is closed. You're calling three other bakers asking if they can lend you cream cheese. This happens every month. You're buying too much of some ingredients and too little of others because you're guessing at what you need.
“Tax season is a nightmare because your records are scattered”
It's January. Your accountant asks for a list of all ingredients purchased, all orders completed, and all income. You have invoices in three places, order receipts in your email, some notes in a notebook, and ingredient costs scribbled on old recipe cards. You spend a full weekend reconstructing the year. You know you're missing some expenses — and some income — but you can't prove it.
Know your costs, price with confidence, scale without stress
Monday morning looks different now. A wholesale inquiry comes in, and you have the cost calculated before you finish your coffee. You know exactly what a 500-unit order costs you — ingredient by ingredient — because BakeOnyx calculated it when you entered the recipe. You quote a price that covers your costs and your time. You stop saying yes to orders you're not sure about. Your staff knows what to bake today because the system shows them the job list. Your inventory never surprises you again.
- ✓Batch-portion costing: Enter a recipe once, scale it to any yield, get the exact cost per unit in 30 seconds
- ✓Recipe scaling: A 24-cupcake recipe becomes 150 cupcakes — ingredients and costs adjust automatically
- ✓Order pipeline: Track every inquiry, quote, confirmed order, and payment in one place — no lost emails
- ✓Inventory alerts: You get a text when you're running low on cream cheese before you need it for Saturday
- ✓Staff dashboard: Your baker clocks in, sees today's bake list, knows exactly what to prep — no phone calls needed
How It Works
Enter your recipes once with actual ingredient costs
You open BakeOnyx and create a new recipe: Chocolate Brownies. You list the ingredients — 400g flour at $0.08/100g, 200g butter at $0.45/100g, 300g chocolate at $1.20/100g, 4 eggs at $0.35 each, 100g sugar at $0.04/100g. The system calculates the total cost: $7.89 per batch. You see the cost per gram: $0.0099/g. You hit save. This recipe is now in your system forever. When butter prices change, you update it once, and every product linked to this recipe recalculates automatically.
Scale any recipe to any yield — cost updates instantly
A cafe wants 40 brownies cut into 2-inch squares. You enter '40 brownies' into the scaling tool. BakeOnyx shows you need 3 batches (24 brownies per batch). The system calculates: 1,200g flour, 600g butter, 900g chocolate, 12 eggs, 300g sugar. Total ingredient cost: $23.67. Cost per brownie: $0.59. You add 15% for packaging and labor. Final price to the cafe: $0.68 per brownie. You quote $272 for 40 brownies. Done in 2 minutes.
Create an order, track it from inquiry to payment
The cafe owner replies 'Yes, we'll take it.' You click 'Create Order' in BakeOnyx. You enter the delivery date (Friday), the customer name, the total price ($272), and the payment terms. The system sends the customer an invoice automatically. You see the order move from 'Quoted' to 'Confirmed' to 'Ready to Produce.' On Wednesday, you see it's time to prep for Friday. On Friday morning, your staff sees the order in the 'Bake Today' list with exact quantities and delivery instructions.
Your staff sees the bake list — no guessing, no phone calls
Your baker opens the BakeOnyx mobile app on Wednesday morning. The dashboard shows: 'Today's Bake List: 40 Chocolate Brownies (Cafe Order), 1 Wedding Cake (Custom Order), 24 Vanilla Cupcakes (Restock).' Next to each item, the system shows ingredients needed and prep time. Your baker knows exactly what to do. No text messages. No 'What do I bake today?' No surprises.
Inventory alerts tell you what to reorder before you run out
Thursday evening, BakeOnyx calculates that your Friday and Saturday orders need 800g of cream cheese. You have 600g in the fridge. The system sends you a notification: 'Cream cheese: 200g short for scheduled orders. Reorder now.' You order 1kg from your supplier. Saturday morning, you have what you need. No panic. No closed stores. No borrowing from other bakers.
Stop guessing on wholesale prices. Start with a free trial.
Try BakeOnyx free for 14 days — no credit card required. Enter one recipe, scale it, see your exact costs. See what your wholesale pricing could be.
Before & After BakeOnyx
Pricing a last-minute wholesale order while you're mid-batch
Before
Your phone rings. A corporate event planner wants 200 mini brownies delivered tomorrow. You're elbow-deep in buttercream for a wedding cake. You tell them 'Let me call you back in an hour.' You step away from the cake, wash your hands, sit down with a calculator and your recipe notebook. You try to figure out what 200 brownies costs. Your recipe makes 24 brownies and costs $7.89. So 200 brownies is... 8 batches? You multiply $7.89 × 8 = $63.12. You add 'packaging and stuff' — maybe another $15? So $78? You quote $200 for 200 brownies ($1 each). The event planner says yes. Later you realize you forgot to include the cost of boxes, labels, and delivery. You're actually losing money. You spend the rest of the day stressed.
After
Your phone rings. A corporate event planner wants 200 mini brownies delivered tomorrow. You're elbow-deep in buttercream. You say 'Give me one minute.' You open BakeOnyx on your phone. You enter '200 mini brownies' into the recipe scaling tool. The system shows: 8 batches, $63.12 ingredient cost, $15 packaging, $12 delivery. Total: $90.12. You add 40% margin for labor and profit. You quote $126 for 200 brownies ($0.63 each). The event planner says yes. You confirm the order in BakeOnyx. Your staff gets the bake list automatically. You're back to frosting in 90 seconds. You know this order is profitable.
Managing inventory for a busy weekend
Before
It's Thursday. You're confident you have enough ingredients for the weekend. You mentally count: 'I think I have enough cream cheese for maybe 4 cheesecakes.' Saturday morning, you're mid-batch on a cheesecake and realize you only have 200g left — you need 600g total. The specialty store doesn't open until 10am. You call three other bakers asking if they have cream cheese. One does. You drive 20 minutes to pick it up. You lose an hour of production time. You're stressed. You make a mental note to 'buy more cream cheese next time' — but you never actually track how much you need.
After
It's Wednesday. You open BakeOnyx and see Friday and Saturday's orders: 4 cheesecakes, 12 cupcakes, 8 brownies. The system calculates: You need 2,400g of cream cheese. You check your inventory: 600g on hand. BakeOnyx sends you an alert: 'Cream cheese: 1,800g short for scheduled orders. Reorder now.' You order 2kg from your supplier Thursday morning. It arrives Friday. Saturday morning, you have exactly what you need. You never think about cream cheese again.
Calculating tax deductions at year-end
Before
It's January. Your accountant asks for a list of all business expenses from last year. You have invoices scattered across three email accounts, some supplier receipts in a drawer, some ingredient costs written on recipe cards. You spend all Saturday reconstructing the year. You find maybe 70% of your expenses. You know you're missing deductible costs — delivery fees, packaging, ingredients bought in cash — but you can't prove them. You claim $8,000 in expenses. Your accountant files your taxes. You owe $1,200.
After
It's January. Your accountant asks for a list of all business expenses from last year. You open BakeOnyx and click 'Export Annual Report.' The system generates a PDF with every ingredient purchased (date, supplier, cost), every order completed (revenue, date, customer), and every expense logged. You hand it to your accountant. They see $12,000 in expenses you actually had. Your accountant files your taxes. You get a $400 refund instead of owing $1,200.
Staffing a production day without being present
Before
You have one employee. You work together most days, but on Thursday you have a dentist appointment and can't be in the kitchen. You write a list on a piece of paper: 'Bake 48 vanilla cupcakes, 24 chocolate cupcakes, 1 wedding cake (3-tier), 60 cookies.' You leave it on the counter. Your employee calls you at the dentist's office: 'How much vanilla for the cupcakes? What temperature for the cake? How long do the cookies bake?' You're on the phone for 20 minutes giving instructions. You miss part of your appointment. Your employee is uncertain about quantities and timing.
After
You have one employee. On Thursday morning, they open the BakeOnyx mobile app. The dashboard shows: '48 Vanilla Cupcakes (Restock) — 960g batter, 400°F, 18 min. 24 Chocolate Cupcakes (Wedding Prep) — 480g batter, 375°F, 20 min. 1 Wedding Cake 3-Tier (Order #2847) — 1,200g batter, 350°F, 35 min. 60 Cookies (Restock) — 800g dough, 375°F, 12 min.' Everything is there. Your employee knows exactly what to do. You go to your dentist appointment. No phone calls. You get a text at 3pm: 'All bakes complete, cooling now.' You trust the system. Your employee is confident.
What Changes for You
Price wholesale orders in 60 seconds instead of guessing or calling back Monday
A restaurant calls Friday afternoon asking for 300 mini cupcakes for a Sunday event. You're in the middle of frosting. You pull out your phone, open BakeOnyx, scale your cupcake recipe to 300 units, add packaging and delivery costs, and quote a price in 45 seconds. The restaurant says yes. You confirm the order. Three months ago, you would have said 'Let me call you back Monday' — and they would have found someone else. Now you're capturing orders that used to slip away.
Stop underpricing wholesale by knowing your exact ingredient cost per unit
Before BakeOnyx, you quoted wholesale prices based on what 'felt right' — usually 30% below retail because you thought wholesale meant lower prices. You were making $2 per dozen cupcakes. After entering your recipes into BakeOnyx, you discovered your ingredient cost is $1.20 per cupcake. At $2 per dozen ($0.17 each), you were losing money. Now you quote $0.45 per cupcake for wholesale orders — still competitive, but actually profitable. That $300/week cafe order is now $600/week profit after costs and labor.
Cut your Sunday-night recipe-scaling time from 3 hours to 15 minutes
You used to spend Sunday nights scaling recipes for Monday's production. Multiply ingredients by hand, check the math, write job sheets, print them out. Three hours gone. Now you scale recipes in BakeOnyx — enter the yield, hit 'Calculate,' print the job sheet. Fifteen minutes for the entire week's recipes. You get your Sunday evening back.
Never run out of key ingredients on a Saturday because you'll know Thursday what you need
BakeOnyx shows you Friday and Saturday's orders on Wednesday morning. You see you need 2kg of cream cheese, 5kg of flour, and 1.5kg of chocolate. You order Thursday. Everything arrives Friday. You're never scrambling for ingredients on a weekend again. You stop buying extra 'just in case' and start buying exactly what you need. Over a year, that's $800+ back in your pocket from waste reduction.
Tax season takes 2 hours instead of a weekend because everything is already tracked
January arrives. Your accountant asks for expense and income records. You open BakeOnyx and export a report: All ingredients purchased, dates, costs, suppliers. All orders completed, revenue, customer names, dates. All paid invoices. One export. You hand it to your accountant. They file your taxes. You're done in a day instead of a weekend. You also discover you're missing $2,000 in deductible expenses because BakeOnyx tracked everything automatically.
Frequently Asked Questions
Explore More
Stop guessing on wholesale prices. Start with a free trial.
Try BakeOnyx free for 14 days — no credit card required. Enter one recipe, scale it, see your exact costs. See what your wholesale pricing could be.
Free 14-day trial. No credit card required. Plans from $29/month.