Stop Guessing What Your Macarons Actually Cost
Price a 500-piece macaron order in 90 seconds, track every gram of almond flour across 12 flavors, and know which colors actually make money.
Price a 500-piece custom macaron order in 90 seconds, not 20 minutes of math and guessing.
You're running a macaron bakery. A customer calls asking for 300 rose macarons for a wedding in two weeks. You have no idea if you should quote $180 or $280. You're juggling orders in email, inventory in a notebook, and costs in your head. Macaron bakery inventory management is supposed to be simple — you buy ingredients, make shells, fill them, deliver them. But somewhere between your five active flavors, last-minute custom colors, and the fact that almond flour costs keep climbing, you've lost track of what you're actually making per box. You're not alone. Most macaron bakers underprice by 15-30% because they've never calculated their true batch cost. BakeOnyx changes that. In 90 seconds, you'll know your exact cost per shell — down to the gram of egg white.
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Sound Familiar?
“You're making macarons, not a profit”
You sell rose macarons at $1.50 each. You sell pistachio at $1.75. But you've never actually calculated whether that $0.25 difference covers the cost difference in ingredients. You're standing at the scale, weighing out almond flour, and you realize you have no idea if you're losing money on the pistachio batch. Last month you made 2,000 macarons. You don't know if you made $800 or $1,200 in actual profit. That's not running a bakery — that's hoping.
“A customer calls with a rush order and you panic”
It's Thursday at 2 PM. A bride calls: she needs 400 lavender macarons by Saturday. You want to say yes — the order is $600. But you don't know if you have enough almond flour, or if you even have time to make them and hit your margin. You tell her you'll call back in 20 minutes. You spend those 20 minutes checking your notebook, texting your supplier, and doing napkin math. You could be filling orders instead. You lose the sale because you can't answer a simple question: Can I make this and still make money?
“Your ingredients are scattered everywhere”
You have 1.2 kg of almond flour in the pantry, 800g in the freezer, and you bought another 2 kg last week that you can't find. You're making a batch of pistachio macarons and you're not sure if you have enough. So you buy more. You're overbuying because you can't see what you actually have. At the end of the month, you've spent $400 on almond flour and you're not sure if it's in your macarons or in your waste bin. You're bleeding money and you don't know where.
“You're drowning in email orders”
You get 15 macaron inquiries a week via Instagram DM, email, and phone. One customer asks for a quote on Monday. You don't respond until Friday because you forgot. Another customer placed an order three weeks ago and you're not sure if it's confirmed or still pending. You're using your email inbox as an order tracker. You've lost count of how many orders you have for next weekend. You're one email away from double-booking yourself or missing a delivery date.
“Tax season is a nightmare”
It's January and your accountant asks: How much did you spend on ingredients last year? You have credit card statements, a notebook with some numbers, and a vague memory of a few cash purchases. You spend a weekend reconstructing your year in a spreadsheet. You're off by $200 and you don't know why. You pay more in taxes than you should because you can't prove what you actually spent. You tell yourself you'll be better next year. You won't be.
Know Your Cost, Price Your Orders, Track Your Inventory — All From Your Phone
Monday morning looks different now. A customer texts asking for 250 pistachio macarons for Friday. You open BakeOnyx on your phone, tap your pistachio recipe, and see: 250 shells cost $18.50 in ingredients. You price it at $75 and confirm the order in two minutes. Your inventory automatically updates. Your staff sees the order on the bake list when they clock in. By Wednesday, you've already made $56.50 profit on that order. Tax season isn't a nightmare — you export a report and you're done.
- ✓Calculate batch cost in 60 seconds — enter your recipe once, scale to any quantity, see profit per shell
- ✓Track 12+ macaron flavors and see which ones actually make money — update ingredient prices once, all costs recalculate
- ✓See real-time inventory across all locations — almond flour, egg whites, food coloring, filling ingredients
- ✓Handle 30+ orders a month without losing an email — quote → confirm → produce → deliver → invoice in one pipeline
- ✓Price rush orders while your hands are covered in batter — work from your phone, not a spreadsheet
How It Works
Enter Your Macaron Recipe Once
You create a recipe for your rose macaron shells: 200g almond flour ($12), 150g egg whites ($1.50), 200g powdered sugar ($2), food coloring ($0.25). Total: 550g batch, $15.75. BakeOnyx calculates: $0.0286 per gram. You enter your filling recipe separately: 100g butter ($1.20), 50g powdered sugar ($0.50). You never enter this recipe again.
Scale to Any Order Size in Seconds
A customer orders 200 rose macarons. You type '200' into the order form. BakeOnyx scales your recipe: you need 72.7g almond flour, 54.5g egg whites, 72.7g powdered sugar, and 100g filling. Cost: $5.72 in ingredients. You price it at $24 and confirm. The system shows you'll make $18.28 profit on that order.
Watch Your Inventory Update Automatically
The order is confirmed. Your inventory for almond flour drops from 1,200g to 1,127.3g. Your system sends you a notification: 'Almond flour below reorder point. Reorder by Friday.' You never run out mid-batch again.
Your Staff Sees the Bake List When They Clock In
Tuesday morning, your baker clocks in on the iPad. They see: 'Make 200 rose shells (72.7g almond flour, 54.5g egg whites). Make 150 pistachio shells. Make 300 lavender shells.' No phone calls. No guessing. They know exactly what to prep.
Export Your Year for Tax Season
January 15th. You log into BakeOnyx and click 'Annual Report.' You see: Total ingredient spend: $4,200. Total revenue: $12,800. Total profit: $8,600. You email the PDF to your accountant. You're done in 30 seconds.
Stop Underpricing Your Macarons
Start your free trial today. No credit card required. See your exact batch costs in 5 minutes.
Before & After BakeOnyx
A customer calls asking for a price on 400 macarons for a wedding — and you have 48 hours to decide
Before
It's Wednesday at 3 PM. You tell the customer you'll call back tomorrow. You spend that evening checking your notebook to see if you have a pistachio recipe cost written down (you do, but it's from three months ago and almond flour prices have changed). You do some math on a napkin. You're not confident in the number. You call your supplier to confirm ingredient prices. You call back Friday morning with a quote of $200. The customer says they'll think about it. You never hear back. You lost the order because you took too long and the customer went somewhere else.
After
It's Wednesday at 3 PM. The customer calls. You open BakeOnyx on your phone. You tap your pistachio recipe. You see: 400 shells cost $28.50 in ingredients. You price it at $120 and confirm the order right there on the phone. The customer is shocked at how fast you responded. She books you. By Friday, you've already started production. You deliver Monday and collect $120 profit. You closed the order in two minutes because you had your costs ready.
You're making a batch of rose macarons and you realize you might not have enough almond flour
Before
You're mid-batch. You weigh out 200g of almond flour and you're not sure if you have enough for the next batch. You walk to the pantry. You find 800g in a container and 400g in a bag. You think you have 1,200g total. But you also remember buying more last week. You're not sure where it is. You spend 15 minutes looking for it. You find it in the freezer. Now you're not sure if you should use the frozen batch or the room-temperature batch. You're losing production time. You make a mental note to 'be more organized' and get back to work. Next week, you're in the same situation.
After
You're mid-batch. You open BakeOnyx and tap 'Inventory.' You see: almond flour in pantry: 800g, almond flour in freezer: 1,200g. Total: 2,000g. You need 400g for your next batch. You have plenty. You get back to work. No searching. No guessing. No wasted time. At the end of the week, you notice you've been 30 minutes faster on production because you're not constantly hunting for ingredients.
It's Sunday night and you're pricing next week's 12 orders
Before
You're sitting at your kitchen table at 9 PM with your notebook, a calculator, and a spreadsheet. You have 12 orders to price: 5 rose, 3 pistachio, 2 lavender, 2 custom colors. You look up the cost of almond flour from last month. You do some math. You price the rose macarons at $1.40 each. You price the pistachio at $1.60. You're not sure if those prices are right. You spend 45 minutes on this. You go to bed frustrated. You know you're probably underpricing something.
After
It's Sunday at 5 PM. You open BakeOnyx. You click 'This Week's Orders.' You see all 12 orders listed with their costs already calculated. Rose macarons: $0.0286/shell, price $1.50 each, profit $0.42 per shell. Pistachio: $0.0315/shell, price $1.75 each, profit $0.42 per shell. Lavender: $0.0298/shell, price $1.60 each, profit $0.42 per shell. You adjust one custom order because the customer requested a rare ingredient. You're done in 8 minutes. You know exactly what you're making and what you're keeping as profit.
Your accountant asks: How much did you spend on almond flour last year?
Before
You have no idea. You dig through credit card statements. You find some purchases. You call your supplier and ask them to look up your account history. You spend a weekend reconstructing your year. You come up with a number: $1,800. Your accountant says 'Are you sure?' You're not. You file your taxes and you're nervous the whole time.
After
Your accountant asks. You log into BakeOnyx and click 'Supplier Spend Report.' You see: almond flour purchased: $1,847.32. You send the report to your accountant. You're done in 30 seconds. You have documentation for every purchase. You file your taxes with confidence.
What Changes for You
Price a 500-piece rush order in 90 seconds, not 20 minutes
You're no longer doing napkin math or calling your supplier to confirm you have ingredients. You open BakeOnyx, scale your recipe, and see your cost and profit instantly. You answer the customer's phone call with a price before you hang up. You close 40% more rush orders because you can say yes immediately instead of 'I'll call you back.'
Cut ingredient waste by 30% — stop overbuying because you can't see what you have
You know exactly how much almond flour is in your pantry, freezer, and storage room. You stop buying 2 kg because you forgot about the 1.2 kg you already have. You order only what you need. At $12 per kg, that's $36 saved per month just on almond flour. Over a year: $432.
Increase margin by 8-15% — stop underpricing your macarons
Most macaron bakers underprice by 15-30% because they've never calculated true batch cost. You now know that pistachio costs $0.04 more per shell than vanilla. You price accordingly. You're not making fewer sales — you're making the same sales with 40% more profit per box.
Handle 40+ orders a month without losing a single email or missing a delivery date
Every order lives in one pipeline: inquiry → quote → confirmed → in production → delivered → invoiced. You don't lose emails. You don't double-book yourself. You don't miss a Friday delivery because you forgot about an order from Monday. You spend 5 hours a month managing orders instead of 15.
Turn tax season from a weekend of spreadsheet panic into a 30-second export
You have one report showing every dollar you spent on ingredients, every sale, and your actual profit. No reconstruction. No guessing. No accountant saying 'I need more documentation.' You file in January and you're done.
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Stop Underpricing Your Macarons
Start your free trial today. No credit card required. See your exact batch costs in 5 minutes.
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