Stop Guessing on Macaron Batch Costs. Know Your Exact Price Per Shell in 60 Seconds.
A customer asks for 500 macarons tomorrow. You price it in 45 seconds. No spreadsheet. No guessing. No lost orders.
Price a 500-macaron custom order in 45 seconds instead of 15 minutes of spreadsheet math.
You're mid-batch when your phone buzzes. A customer wants 500 assorted macarons for a corporate event — tomorrow. You know your almond flour cost, your egg white supplier just raised prices, and you're using three different fillings. But you don't have a system that ties it together. So you either quote high (and lose the order) or low (and wonder if you made money). A macaron bakery management software that handles batch costing and production tracking fixes this. You need to know your cost per shell, scale recipes on the fly, and track which flavors actually profit — not guess.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're standing in the kitchen with a customer on the phone, and you have no idea what to quote.”
A customer asks for 300 pistachio macarons with white chocolate ganache filling, delivery in two days. You know almond flour costs $0.28/100g. You know ganache is expensive. But how much per shell? You either quote $2.50 (and hope you break even) or $3.50 (and watch them hang up). You lose either way — money or the order. This happens twice a week, and you're leaving cash on the table every time.
“You're making five flavors in one batch, and you have no idea which ones are actually profitable.”
You bake 200 shells: 50 raspberry, 50 pistachio, 50 dark chocolate, 30 matcha, 40 vanilla. Each uses different fillings. Raspberry ganache costs more than vanilla buttercream. But you're selling them all at the same price because you don't track individual batch costs. You could be making $0.80 per raspberry macaron and $0.15 per vanilla macaron. You don't know. So you can't raise prices on the profitable ones or stop making the losers.
“Your supplier just raised almond flour prices 8%, and now your entire costing is wrong.”
You get an email: new almond flour price is $32 per kg instead of $29.60. You have a spreadsheet with 12 macaron recipes. You need to update each one manually, recalculate yields, and re-quote three pending orders. It takes 45 minutes. And you'll probably miss one. If you had a system that updates all linked recipes when ingredient prices change, you'd be done in 30 seconds.
“You're scaling a recipe from 100 shells to 500 shells, and the math is slowing you down.”
A wedding order comes in: 500 macarons, four flavors. Your base recipe makes 100 shells. You need to multiply every ingredient by 5. Almond flour: 250g × 5 = 1,250g. Egg whites: 100ml × 5 = 500ml. Powdered sugar: 250g × 5 = 1,250g. One flavor uses a different filling ratio. You do this on paper, then on a calculator, then you second-guess yourself. It takes 10 minutes. If you just entered the order size, the system would scale everything and print a job sheet.
“Tax season arrives, and you're piecing together sales from email, Venmo, and handwritten invoices.”
It's March. Your accountant asks for last year's revenue by product, COGS, and supplier expenses. You have sales in Gmail, payments scattered across Stripe and Venmo, ingredient costs in a notebook. You spend a full weekend rebuilding a spreadsheet. If you had one system tracking every order, ingredient, and cost, you'd export a report in 2 minutes.
Know Your Cost Per Shell. Price Orders in Seconds. Scale Recipes Without Math.
Monday morning: a customer emails asking for 400 macarons for a wedding. You log into BakeOnyx, enter the order details, select your flavors, and the system calculates your cost per shell and suggests a price based on your target margin. You quote in 45 seconds. Your supplier raises almond flour prices on Tuesday. You update the ingredient cost once. Every recipe linked to almond flour recalculates automatically. Your pending orders update in real time. Thursday, you're prepping for a scaled batch: you enter the yield you need, the system adjusts every ingredient, and prints a job sheet your staff uses to prep. You know exactly what you're spending, what you're making, and where your time should go.
- ✓Batch costing: Enter a 1,000g macaron shell recipe at $18. System calculates $0.018 per gram. A 50-shell batch (250g) costs $4.50. A 200-shell batch (1,000g) costs $18.
- ✓Recipe scaling: Scale a 100-shell recipe to 500 shells. Ingredients adjust. Cost recalculates. PDF job sheet prints with exact quantities.
- ✓Automatic price updates: Almond flour price changes. Every recipe using almond flour updates instantly. All pending quotes reflect new costs.
- ✓Flavor-by-flavor profit tracking: See that raspberry ganache shells profit at $0.92 each. Vanilla buttercream shells profit at $0.48 each. Raise prices on winners. Discontinue losers.
- ✓Production pipeline: Order comes in → quote sent → order confirmed → production scheduled → batch completed → invoice sent → payment tracked. Nothing falls through cracks.
How It Works
Enter your macaron shell recipe once.
You add your base macaron recipe: almond flour (250g at $0.28/100g), egg whites (100ml), powdered sugar (250g), food coloring ($0.15 per batch). BakeOnyx calculates the total cost and cost per gram. Your recipe yields 100 shells, so you know each shell costs $0.18 in ingredients. You do this once. The recipe is saved.
Add your fillings and calculate total macaron cost.
You link your fillings to the recipe: raspberry ganache ($2.40 per batch), white chocolate ganache ($1.80 per batch), pistachio buttercream ($1.20 per batch). BakeOnyx shows you the cost per filled macaron: raspberry ($0.42), white chocolate ($0.36), pistachio ($0.30). Now you know what to charge.
A customer asks for a price. You quote in 45 seconds.
Customer: 300 macarons, 100 raspberry, 100 pistachio, 100 white chocolate, delivery Friday. You open BakeOnyx on your phone. Select the order size (300). Select the flavors. The system shows: 100 raspberry at $0.42 = $42. 100 pistachio at $0.30 = $30. 100 white chocolate at $0.36 = $36. Total cost: $108. You set your target margin (40%). System suggests $180. You send the quote. Done.
Your supplier raises prices. You update once. Everything recalculates.
Almond flour is now $0.32 per 100g (was $0.28). You update the ingredient cost in BakeOnyx. The macaron shell recipe cost updates from $18 to $20. All three filling recipes recalculate. The pending 300-macaron order quote updates automatically. New total cost: $114. New suggested price: $190. You send an updated quote in 10 seconds.
Order is confirmed. You scale the recipe and print a production sheet.
Customer confirms: 300 macarons. You enter the batch size in BakeOnyx. The system scales your 100-shell recipe by 3x. Almond flour: 750g. Egg whites: 300ml. Powdered sugar: 750g. A PDF job sheet prints with exact quantities, baking times, and filling ratios. Your staff uses it to prep. No math. No mistakes.
Start Pricing Macaron Orders in 45 Seconds
Try BakeOnyx free for 14 days. No credit card required. Know your exact cost per shell before you bake.
Before & After BakeOnyx
A customer calls asking for 300 macarons tomorrow, four flavors, two fillings.
Before
You tell them you'll call them back. You open your spreadsheet. You have a base recipe that makes 100 shells. You multiply every ingredient by 3. Almond flour: 250g × 3 = 750g. Powdered sugar: 250g × 3 = 750g. Egg whites: 100ml × 3 = 300ml. You calculate filling costs for each flavor: raspberry ganache ($2.40 per batch × 3 = $7.20), pistachio buttercream ($1.20 × 3 = $3.60). You add them up: $18 (shells) + $7.20 + $3.60 = $28.80 for 300 macarons. You add 40% margin: $28.80 × 1.4 = $40.32. You call the customer back 12 minutes later and quote $42. They say yes. You wonder if you priced it right.
After
Customer calls. You open BakeOnyx on your phone. You select 300 macarons. You check the flavors: 100 raspberry, 100 pistachio, 100 white chocolate. The system shows: 100 raspberry shells at $0.42 each = $42. 100 pistachio shells at $0.30 each = $30. 100 white chocolate shells at $0.36 each = $36. Total cost: $108. Your target margin is 40%. System suggests $180. You quote $175 while they're still on the phone. They confirm. You hang up and immediately scale the recipe: 300 shells. The system adjusts ingredients and prints a job sheet. Your staff starts prepping. You know exactly what you're spending and what you're making.
Your almond flour supplier raises prices mid-month.
Before
You get an email: almond flour is now $32/kg instead of $29.60/kg. You have eight macaron recipes. You open your spreadsheet and manually update each one. Recipe 1 (base shells): was $18, now $19.20. Recipe 2 (colored shells): was $18.50, now $19.70. You update all eight, recalculate yields, and check if any pending quotes need updating. You have three pending orders. You recalculate those quotes manually. It takes 45 minutes. You send updated quotes to two customers. The third one already placed an order at the old price, so you lose $3 on that batch.
After
You get the email about the price increase. You open BakeOnyx. You click on the almond flour ingredient and update the price from $29.60 to $32/kg. You hit save. BakeOnyx updates all eight recipes instantly. Every recipe that uses almond flour recalculates. Your three pending quotes update automatically in the system. You open each one and resend the updated quote. Total time: 2 minutes. You don't lose money on any order because the system caught the price change before you confirmed.
You're prepping a 500-macaron wedding order with four custom flavors.
Before
The order is confirmed: 500 macarons total. 150 raspberry, 150 pistachio, 100 dark chocolate, 100 vanilla. Your base recipe makes 100 shells. You need to scale it 5x. You pull out a calculator and paper. Almond flour: 250g × 5 = 1,250g. Powdered sugar: 250g × 5 = 1,250g. Egg whites: 100ml × 5 = 500ml. You write down the scaled recipe. Then you calculate fillings. Raspberry ganache: 2.4 batches needed (150 ÷ 100 = 1.5, but you're making 200 total shells, so you need more). You recalculate. It takes 15 minutes. You write the final recipe on a piece of paper and hand it to your staff. They ask clarifying questions because your handwriting is hard to read. One staff member uses the wrong ratio for pistachio filling because the note was unclear.
After
The order is confirmed: 500 macarons. You open BakeOnyx and enter 500 as the batch size. The system scales your 100-shell base recipe by 5x automatically. Almond flour: 1,250g. Powdered sugar: 1,250g. Egg whites: 500ml. It calculates the exact amount of each filling needed for each flavor. A PDF job sheet prints with clear, formatted quantities, baking temperatures, and filling ratios. You post it on the prep station. Your staff follows it exactly. No questions. No mistakes. No wasted ingredients.
It's tax season and your accountant needs last year's revenue and COGS by product.
Before
Your accountant asks for: total revenue, revenue by product type, cost of goods sold by product, and supplier expenses. You have sales scattered across email invoices, Stripe, Venmo, and a handwritten order book. You spend a weekend rebuilding a spreadsheet. You pull revenue from Stripe (which doesn't categorize by macaron flavor). You manually add Venmo payments. You find handwritten invoices in a folder. You estimate COGS based on rough ingredient costs. You send your accountant a messy spreadsheet. They ask for clarification on three orders. You spend another 2 hours finding receipts and recalculating.
After
Your accountant asks for the same data. You log into BakeOnyx, click Reports, and select 'Revenue & COGS by Product.' The report shows: total revenue $18,400. Revenue by flavor: raspberry $4,200, pistachio $3,800, dark chocolate $5,100, vanilla $2,400, matcha $2,900. COGS by flavor: raspberry $1,890, pistachio $1,520, dark chocolate $2,040, vanilla $900, matcha $1,450. Supplier expenses: almond flour $4,200, ganache ingredients $2,100, buttercream supplies $900. You export the report as a PDF and email it. Your accountant has everything they need. Done.
What Changes for You
Price custom orders in 45 seconds instead of 15 minutes of spreadsheet math.
A customer calls Friday asking for 200 macarons Monday morning. Today, you spend 15 minutes opening spreadsheets, recalculating costs, and texting back a quote. With BakeOnyx, you open the app, select the flavors, and quote in 45 seconds. You answer the customer while you're still on the phone. You don't lose orders to slow responses.
Stop losing $200+ per month on underpriced batches.
You're selling 50 macarons per week at an average price of $1.50 each. That's $300/week in revenue. If you're underpricing by 20% (because you don't track exact costs), you're leaving $60/week on the table. That's $3,120 per year. BakeOnyx shows you which flavors are underpriced so you can raise prices on the profitable ones immediately.
Cut recipe scaling time from 10 minutes to 30 seconds.
You get a 600-macaron wedding order. Your base recipe makes 100 shells. Scaling it manually takes 10 minutes of multiplication and double-checking. With BakeOnyx, you enter 600, the system scales every ingredient, and prints a job sheet. Your staff starts prepping 9.5 minutes faster. Over a month with 8 orders, that's 76 minutes saved — almost 1.5 hours of billable time.
Know your profit margin on every batch before you bake it.
You bake 200 macarons per week across four flavors. Without batch costing, you assume they all profit equally. With BakeOnyx, you see that raspberry ganache shells profit at $0.94 each, but matcha shells profit at only $0.32 each. You raise raspberry prices 15% and discontinue matcha. Your weekly profit increases from $180 to $240 — that's $3,120 extra per year.
Stop manually recalculating when ingredient prices change.
Your supplier raises prices 3-4 times per year. Each time, you manually update 8-12 recipes. That's 30-45 minutes of work per price change, or 2-3 hours per year. BakeOnyx updates all linked recipes in 10 seconds. You reclaim 2-3 hours per year and never send an outdated quote.
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Start Pricing Macaron Orders in 45 Seconds
Try BakeOnyx free for 14 days. No credit card required. Know your exact cost per shell before you bake.
Free 14-day trial. No credit card required. Plans from $29/month.