Stop guessing on macaron batch costs. Know your exact cost per shell in 30 seconds.
A macaron bakery production software built for the math you're doing in your head — batch yields, almond flour waste, failed piping, and the 15% of shells you're throwing away.
Price a 500-shell custom order in 30 seconds instead of 10 minutes of calculator work — and know your exact profit margin before you commit.
You're mid-production on a 500-shell custom order. Three batches in, you realize you've already lost count of how much almond flour you've used, what your actual yield is, and whether you're even making money on this order. You've got a customer waiting for a price quote on 200 macarons, but you don't know if you should charge $1.20 or $1.80 per shell. Most macaron bakers track this in a notebook or a spreadsheet that breaks every time almond flour prices change. With macaron bakery production software like BakeOnyx, you enter your recipe once — almond flour, egg whites, powdered sugar, the works — and the system calculates your cost per shell automatically. Change the price of almond flour on Wednesday, and every recipe that uses it updates instantly. No more guessing. No more lost orders because you couldn't price them fast enough.
Free 14-day trial. No credit card required.
Sound Familiar?
“You don't know your real yield until the shells are in the box”
You make a batch of 300 shells. You pipe 350 to account for breakage and failed feet. You bake them. You sort them. You end up with 276 shells that meet your standards. Was that a 79% yield or did you miscalculate? You've been assuming 85% all year, which means you've been underpricing every order. By the time you realize it, you've already sold 50 boxes at the wrong price.
“Almond flour prices swing $8-12 per pound, and your prices don't”
In January, almond flour costs $8/lb. You price your shells at $1.50 each. By June, it's $12/lb. You're still charging $1.50. You just lost $0.30 per shell on 10,000 shells. You don't realize it until you look at your profit margin in July and wonder why you're exhausted and broke.
“Quoting a custom order takes 15 minutes of back-of-napkin math”
A customer calls: 'I need 1,000 shells, pistachio, 48-hour turnaround.' You say 'I'll call you back.' You pull up your spreadsheet. You do the math on almond flour, pistachio paste, egg whites, packaging. You're on the phone for 15 minutes. By the time you quote it, the customer has already called three other bakers. You lose the order because you were too slow.
“You don't know which flavors actually make money”
You make pistachio, rose, matcha, and vanilla. You charge the same price for all of them. But pistachio paste costs 3x more than vanilla extract. You've been selling pistachio at the same margin as vanilla for two years. You have no idea which one is profitable and which one you should stop making.
“Failed batches and waste eat into profit, but you can't quantify it”
You know you're throwing away shells. Broken feet. Hollow shells. Shells that didn't rise enough. You estimate it's 10-15% waste, but you're not tracking it. So you're either overcharging customers (and losing orders) or undercharging (and losing money). You adjust prices by gut feeling, not data.
Know your cost per shell before you quote it — and track every batch to find where you're losing money
Monday morning you wake up knowing exactly what happened last week. You made 2,400 pistachio shells across 8 batches with an average yield of 82%. You know your cost per shell is $0.68 including packaging. A customer calls asking for a price on 500 shells — you quote $1.85 each in 20 seconds, knowing you'll make $0.58 per shell. Your staff knows what to prep because they see the bake schedule on their phones. By Wednesday, you've already caught that almond flour prices jumped, so you've updated your recipes and your quotes. No spreadsheet panic. No guessing. No lost orders.
- ✓Enter your macaron recipe once — almond flour weight, pistachio paste percentage, egg whites, powdered sugar, food coloring — and calculate cost per shell automatically
- ✓Track actual yield per batch (shells piped vs. shells sold) so you stop assuming 85% and start pricing based on reality
- ✓Update ingredient prices once and watch every recipe that uses that ingredient recalculate instantly
- ✓Price a custom order (500 shells, 48-hour turnaround, rose flavor) in 30 seconds with exact cost and margin
- ✓See which flavors and batch sizes are most profitable so you know what to promote and what to stop making
How It Works
Enter your macaron recipe with exact weights
You click 'New Recipe' and enter: 200g almond flour, 200g powdered sugar, 120g egg whites, 40g pistachio paste, 2g salt, food coloring. You enter the cost of each ingredient from your last invoice. BakeOnyx shows you the total recipe cost: $12.40. You tell it how many shells this batch makes: 280 shells. It calculates: $0.044 per shell in ingredients.
Log actual yields as you bake
You finish a batch. You pipe 320 shells, bake them, sort them. You had 276 shells that passed quality check. You enter '276' into the batch log. BakeOnyx records: 86% yield on this batch. Over time, you see your average yield for pistachio is 82%, rose is 79%, vanilla is 88%. You stop guessing and start pricing based on what actually happens in your kitchen.
Price a custom order in 30 seconds
Customer calls: '500 rose shells, 48-hour turnaround.' You open BakeOnyx on your phone. Click 'Rose Macaron Recipe.' It shows: $0.048 per shell in ingredients, 79% average yield, so you need to pipe 633 shells to deliver 500. You add your labor ($0.35 per shell), packaging ($0.08), and markup (40%). Total: $1.82 per shell. You quote $910 for 500 shells. Customer says yes. You hang up. Entire transaction: 45 seconds.
Update ingredient prices and watch recipes recalculate
Wednesday morning, you buy almond flour. Your new invoice says $10/lb instead of $8.50/lb. You enter the new price into BakeOnyx. Every recipe that uses almond flour updates automatically. Your pistachio shells now cost $0.051 per shell instead of $0.044. Your quote prices update. You know exactly how much to raise prices on new orders to maintain margin.
Run a profit report and see which flavors to promote
End of month, you pull the 'Profit by Flavor' report. Pistachio: $0.58 margin per shell. Rose: $0.52 margin per shell. Vanilla: $0.61 margin per shell. You've been promoting rose because it's pretty, but vanilla is your most profitable flavor. You shift your Instagram posts. Next month, vanilla orders increase 30% and your profit margin climbs.
Start tracking your real costs in the next 10 minutes
Enter one macaron recipe and see your cost per shell instantly. No credit card required.
Before & After BakeOnyx
Pricing a custom 500-shell order while a customer is on the phone
Before
Customer calls: 'I need 500 pistachio shells, 48-hour turnaround.' You say 'Let me call you back.' You hang up, open your spreadsheet, find the pistachio recipe, calculate almond flour cost, pistachio paste cost, egg white cost, add your labor estimate, add packaging, add markup. You do this math three times because you're not sure if you included packaging the first time. 12 minutes later, you call back. The customer has already called two other bakers. They say 'Thanks, but we already ordered.' You lost the order because you were too slow.
After
Customer calls: 'I need 500 pistachio shells, 48-hour turnaround.' You open BakeOnyx on your phone. Click 'Pistachio Recipe.' You see: $0.048 per shell in ingredients, 82% average yield, so you need to pipe 610 shells. You add labor ($0.35), packaging ($0.08), and 40% markup. Total: $1.84 per shell. You quote $920 for 500 shells. Customer says 'Done.' You hang up. Entire call: 45 seconds. You have the order, your competitor doesn't.
Managing almond flour price swings and updating all your recipes
Before
Monday morning, your supplier texts: almond flour is now $11/lb (up from $9.50/lb). You know this affects your pricing, but you're not sure by how much. You open your spreadsheet. You have 12 recipes that use almond flour. You manually update the cost in each one. You recalculate each recipe. You update your Instagram pricing. You update your website. You send emails to customers with pending orders. By the time you're done, it's 2 PM and you've lost a morning of production. You're also not 100% sure you updated all 12 recipes correctly.
After
Monday morning, your supplier texts: almond flour is now $11/lb. You open BakeOnyx, click 'Ingredients,' find 'Almond Flour,' and change the price from $9.50 to $11. You hit save. Every recipe that uses almond flour recalculates instantly. Your pricing dashboard updates. You see that your pistachio shells now cost $0.052 per shell instead of $0.044. You know you need to raise prices by $0.10 per shell on new orders. You update your quote template. Done. 3 minutes. You're back to production by 9:30 AM.
Finding out which macaron flavors are actually profitable
Before
End of month, you look at your sales. You made 8,000 shells: 2,000 pistachio, 2,500 vanilla, 2,000 rose, 1,500 matcha. You charged $1.80 per shell for all of them. You spent $14,400 on ingredients (rough estimate). You made $14,400 in revenue. You think you broke even, but you didn't account for labor, packaging, or utilities. You have no idea which flavor is actually profitable. You promote all of them equally on Instagram. You waste time making low-margin flavors.
After
End of month, you pull the 'Profit by Flavor' report in BakeOnyx. Pistachio: $0.58 margin per shell. Vanilla: $0.61 margin per shell. Rose: $0.52 margin per shell. Matcha: $0.38 margin per shell. You see immediately that vanilla and pistachio are your cash cows. Matcha is barely worth making. You stop promoting matcha on Instagram and focus on vanilla and pistachio. You shift production time to higher-margin flavors. Next month, your profit margin increases 18% because you're not wasting time on low-margin orders.
Tracking yield loss and adjusting prices to account for real breakage
Before
You've been assuming 85% yield on all your batches (you pipe 300, you get 255 shells). But you've never actually tracked it. You price your shells at $1.80 each based on this 85% assumption. Over three months, you log actual yields: batch 1 (82%), batch 2 (79%), batch 3 (84%), batch 4 (81%). Your average is 81.5%, not 85%. You've been underpricing by $0.20 per shell. You've sold 15,000 shells at the wrong price. That's $3,000 in lost margin. You don't realize it until you're doing taxes and wondering why profit is so low.
After
You log yield for every batch in BakeOnyx. After three months, you see your average yield is 81.5% for pistachio shells. You update your pricing model to account for 81.5% yield instead of 85%. This means you need to pipe 613 shells to deliver 500. Your cost per delivered shell increases from $0.047 to $0.058. You adjust your quote price from $1.80 to $1.92 per shell. New orders are priced correctly. Going forward, you're not leaving money on the table. You catch the problem in month 3 instead of discovering it at tax time.
What Changes for You
Quote a custom macaron order in 30 seconds instead of 15 minutes
You stop losing orders because you're too slow to price them. A customer calls Friday asking for 800 shells for a wedding Sunday. You open BakeOnyx, pull up your recipe, add the rush surcharge, and quote $1,920 in 45 seconds. They say yes. A competitor who's still using a spreadsheet is still doing math. You already have the order.
Know your actual yield and stop underpricing by 20-30%
You track yield per batch for three months. You realize your average yield is 81%, not 85%. You've been underpricing by $0.15-0.20 per shell. On 10,000 shells a month, that's $1,500-2,000 you've been leaving on the table. You adjust your pricing. In six months, that's $9,000-12,000 in recovered margin.
Catch ingredient price changes before they kill your margin
Almond flour prices jump 15% overnight. With BakeOnyx, you update the price once and your entire pricing structure recalculates. You know immediately that you need to raise prices on new orders by $0.12 per shell to maintain your 40% margin. Without it, you'd keep quoting at the old price for weeks and lose $2,000-3,000 in margin before you noticed.
Identify your most profitable flavors and stop making money-losers
You run a 'Profit by Flavor' report and realize matcha shells have a $0.35 margin while pistachio shells have a $0.58 margin. You've been spending the same amount of time on both. You stop making matcha and focus on pistachio. Your profit per hour increases 40% because you're not wasting production time on low-margin orders.
Stop the Sunday-night spreadsheet panic — pricing is automatic
You used to spend 2-3 hours Sunday night updating your pricing spreadsheet for Monday's orders. With BakeOnyx, prices update automatically when ingredient costs change. Your staff sees the bake schedule on their phones. You spend Sunday night with your family instead of with Excel.
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Start tracking your real costs in the next 10 minutes
Enter one macaron recipe and see your cost per shell instantly. No credit card required.
Free 14-day trial. No credit card required. Plans from $29/month.