Stop Managing Orders in Your Email Inbox — Let Your Customers Order, Pay, and You Price in 45 Seconds
An online ordering system built for artisan bakeries that calculates your exact costs, manages your inventory, and lets customers order while you focus on baking.
Price a custom sourdough order in 45 seconds instead of 10 minutes — and know your exact cost down to the gram of flour.
You're scrolling through 47 unread emails at 6 AM on Monday. Three customers want custom sourdough orders. Two are asking for quotes on a wedding cake. One is a rush order for Saturday. You're standing at the mixer, your hands are covered in dough, and you're trying to remember if you quoted the lavender loaf at $18 or $22 last week. An online ordering system for artisan bakeries isn't just nice to have — it's the difference between a 3-hour Sunday night pricing session and knowing your costs before you even answer the phone.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're quoting orders from memory and your pricing is all over the place”
Last week you quoted a customer $28 for a 900g seeded sourdough. This week, someone else asks for the same thing and you say $32 because you forgot what you charged before. You're losing margin on some orders and undercharging on others. By Friday, you can't remember which customers paid and which ones are still waiting for an invoice. The spreadsheet you started in January is three tabs deep and you're not even sure it's accurate anymore.
“Your inbox is your order management system and you're losing orders”
A customer DMs you on Instagram asking about a custom cake. You reply. They ask a follow-up question. You don't see it for two hours because you're in the middle of a 4-hour proof. They give up and message a competitor instead. Meanwhile, three other customers are emailing you quotes they never confirmed, and you have no idea which orders are actually happening on Saturday. You've definitely lost money to orders you forgot about or quoted too low.
“You run out of ingredients at the worst possible time because you're guessing at inventory”
Saturday morning, 6 AM. A customer calls with a rush order for 50 croissants. You want to say yes — it's $180 revenue — but you have no idea if you have 2.5 kg of butter left. You're standing in the walk-in, counting sticks of butter by hand, while the customer is on the phone waiting. You say maybe, call them back in an hour. By then they've ordered from the bakery down the street. You lose the order because you couldn't see your inventory in 10 seconds.
“You're spending 3 hours every Sunday pricing next week's orders”
Sunday night, 8 PM. You're sitting at the kitchen table with a calculator and a notebook, going through 25 custom order requests. You're recalculating ingredient costs for each one. You're trying to remember which customers asked for vegan options (different ingredient cost). You're manually writing down what to prep for Monday. By the time you're done, it's 11 PM and you're exhausted before the week even starts. One order has a calculation error and you don't realize until Wednesday when the customer gets their invoice.
“Your staff doesn't know what to bake until you tell them — and you're always the bottleneck”
Your head baker arrives at 4 AM and texts you: 'What am I prepping today?' You're asleep. They wait 30 minutes for you to respond. By then, they could have started the lamination for croissants but they don't know if you've sold 50 or 200 for the week. You're the only person who knows what orders are confirmed. If you're sick or on vacation, nothing gets baked on time. Your staff feels like they're waiting for instructions instead of working independently.
Your Orders, Your Costs, Your Inventory — All in One Place
Monday morning looks different now. You wake up and check your phone. BakeOnyx shows you 8 new orders from the weekend — all priced, all confirmed, all with customer payment already processed. Your head baker clocked in at 4 AM, opened the app, and saw exactly what to prep: 45 croissants, 20 sourdough loaves, 3 custom wedding cakes. No guessing. No waiting for your text. The system told them the ingredient costs for each order, what's in stock, and what needs to be ordered by Tuesday. You price a last-minute phone order while your hands are covered in buttercream — 45 seconds, done, customer gets an email with the quote. You know which orders make money and which ones you've been undercharging for years because the system shows you the profit margin on every single recipe.
- ✓Price a custom order in 45 seconds — system calculates exact ingredient cost to the gram
- ✓Customers order and pay online — no more 'let me check my email and get back to you'
- ✓Inventory alerts tell you to reorder before you run out — not after
- ✓Your staff sees the daily bake list without asking you — they know exactly what to prep and in what quantity
- ✓Every order tracked from inquiry to delivery — no lost emails, no forgotten quotes
How It Works
Enter Your Recipes Once — System Calculates Cost Per Gram
You open BakeOnyx and create a recipe: 'Seeded Sourdough, 900g.' You enter the ingredients: 600g flour ($0.04/100g), 180g water (free), 150g starter (calculated from your starter recipe), 18g salt ($0.12/kg). You set your labor and overhead at 25%. BakeOnyx calculates the total cost: $3.47 per loaf. Now, whenever a customer orders a 900g seeded sourdough, you know the exact cost in one click. Change the price of flour and every recipe updates automatically.
Customer Places Order Online — They Pay, You Get Notified
A customer visits your order page (or clicks the link in your Instagram bio). They select 'Seeded Sourdough, 900g' and choose pickup for Saturday. BakeOnyx shows them the price ($18.50 — your cost plus your margin). They enter their payment info. Order confirmed. You get an email and a notification in the app. The order appears on your production list. Your staff sees it immediately. No back-and-forth emails. No 'let me confirm that's available.'
System Alerts You to Inventory Needs — Order Supplies Before You Run Out
BakeOnyx tracks every ingredient across every order. You have 2 kg of flour left. Next week's confirmed orders need 8.5 kg. The system sends you an alert: 'Reorder flour by Tuesday.' You click one button and it shows you the supplier, the price, and how much to order. You don't run out on Saturday morning. You don't have to manually count inventory. The system does it for you.
Your Staff Clocks In and Sees Exactly What to Prep — No Phone Calls Needed
Your head baker arrives at 4 AM. They open the BakeOnyx app on the iPad you leave in the kitchen. They see: 'Monday prep: 45 croissants (3 batches), 20 sourdough loaves (2 batches), 8 focaccia (1 batch). Ingredients in stock: ✓ butter, ✓ flour. Reorder: sea salt (arrives Tuesday).' They know exactly what to do. No text to you. No guessing. They start the lamination for croissants while you're still asleep.
See Which Orders Make Money — Price Your Next Custom Cake Correctly
Friday afternoon, a customer calls asking for a quote on a 3-tier wedding cake with fondant and custom piping. You open BakeOnyx and search your past wedding cakes. You see: 'Last 3-tier cake: $4.82 per portion, 45 portions, $217 total cost. Sold for $450 (48% margin).' You know what to charge. You quote $475 for this one. You're confident in the number. You're not guessing. You're not leaving money on the table.
Stop Pricing Orders From Memory — Start Your Free Trial
Try BakeOnyx free for 14 days. No credit card. See how fast you can price a custom order, track your inventory, and let your staff work independently.
Before & After BakeOnyx
Pricing a Custom Wedding Cake Order Over the Phone
Before
Customer calls: 'We want a 3-tier wedding cake, fondant, custom piping, 60 servings, delivery included.' You say, 'Let me calculate that and call you back.' You hang up and open a spreadsheet. You try to remember how much fondant costs. You estimate 3 hours of labor at $25/hour = $75. You add ingredients: $35 for cake, $20 for filling, $15 for fondant, $10 for piping supplies. Total cost: $155. You add 200% markup and quote $465. The customer says yes. You later realize you forgot to account for delivery costs and your labor should have been $40/hour, not $25. You actually made $280 instead of $310. You don't realize this until tax season.
After
Customer calls: 'We want a 3-tier wedding cake, fondant, custom piping, 60 servings, delivery included.' You say, 'Let me check my system.' You open BakeOnyx on your iPad (your hands are covered in buttercream). You click '3-tier wedding cake' recipe. The system shows: cake cost $38, filling $22, fondant $18, piping $12, labor $65 (based on your actual hourly rate), delivery $15. Total cost: $170. You add your standard 180% markup and quote $476. You send the quote in 45 seconds. The customer confirms 10 minutes later via email. You know your exact profit margin: $306. You know this order is worth your time.
Managing 25 Custom Orders Across Email, Instagram DM, and Phone Calls
Before
It's Tuesday. You have: 3 emails about cake orders, 2 Instagram DMs about sourdough, 1 text from a customer asking if you can do a rush order for Saturday, 4 voicemails from customers you haven't called back yet. You don't know which orders are confirmed and which are just inquiries. One customer emailed you a quote request Monday and you never responded — they ordered from a competitor. You spend 30 minutes just organizing which orders are happening and which aren't. By the time you know what to prep for Thursday, it's Wednesday afternoon. Your staff doesn't know what to bake until you tell them Thursday morning.
After
It's Tuesday. You open BakeOnyx. You see: 7 new inquiries (all tracked in one place), 12 confirmed orders for this week (with customer payment already processed), 3 pending quotes (waiting for customer confirmation). You respond to the 7 inquiries in 15 minutes — the system lets you send templated quotes with one click. You confirm the Saturday rush order and the system automatically calculates the cost and sends the customer an invoice. Your staff opened the app this morning and saw all 12 confirmed orders. They already prepped 80% of what they need. You're not the bottleneck anymore.
Running Out of Key Ingredients Mid-Week
Before
Wednesday, 10 AM. You're in the middle of prepping dough for Thursday's orders when you realize you only have 1.5 kg of flour left. You need 4 kg. You call your supplier. They can deliver Friday, but it's a rush fee — $15 extra. Or you can drive 20 minutes to pick it up yourself. You lose an hour of production time. You're stressed. You don't have a system to track inventory, so you're always flying blind.
After
Monday morning. You open BakeOnyx. It shows: 'Flour: 3.2 kg in stock. This week's orders need 5.1 kg. Reorder 5 kg by Tuesday.' You order Tuesday morning. Flour arrives Thursday. You never run out. You never pay rush fees. You never lose production time. You're not stressed. The system tells you what you need and when you need it.
Tracking Profit Margin on Your Most Popular Items
Before
You've been selling your 'Sourdough Starter Kit' for $25 for a year. You think it costs about $8 to make. It's your most popular item — you sell 15 a week. You never calculated the actual cost: the glass jar ($2), the flour ($1.50), the starter ($1), the label ($0.50), the packaging ($0.75), the labor (15 minutes = $6.25 at your $25/hour rate). Total cost: $11.50. You're making $13.50 per kit, not $17. You're losing $3.50 per kit, or $1,820 a year. You don't realize this because you've never actually calculated it.
After
You enter the 'Sourdough Starter Kit' recipe into BakeOnyx. The system calculates the exact cost: $11.50. You see you're making 46% margin, which is lower than your other products (which average 65%). You raise the price to $32. Sales drop from 15 to 12 a week, but your profit per kit goes from $13.50 to $20.50. Your weekly profit on this item goes from $202.50 to $246. You're making more money on fewer sales because you priced correctly.
What Changes for You
Stop Undercharging — Know Your Exact Cost Per Order
You've been selling a 900g seeded sourdough for $16 for two years. You thought your cost was $2.50. BakeOnyx calculates it at $3.47 — flour, water, starter, salt, labor, overhead. You're losing $0.97 per loaf. If you sell 20 a week, that's $1,000 a year you're leaving on the table. You raise the price to $18. Customers don't blink. You just added $1,000 to your annual profit without working any harder.
Cut Your Sunday Night Pricing Sessions From 3 Hours to 15 Minutes
You used to spend Sunday nights with a calculator, pricing 25 orders. Now you spend 15 minutes reviewing what BakeOnyx priced automatically. You catch two errors (one customer asked for vegan — different cost). You adjust those two. Done. You're in bed by 9 PM instead of midnight. Over a year, that's 156 hours you get back — 4 full work weeks.
Handle 30+ Custom Orders a Week Without Losing One
Last month, you had 28 order inquiries. You lost 3 because you didn't respond fast enough or you forgot to follow up. This month, with BakeOnyx, you've handled 32 inquiries. Every single one is tracked. Every quote is documented. Every customer gets an automatic email update when you confirm their order. You're not losing orders to disorganization anymore. 3 extra orders a month at $50 average = $1,800 extra revenue.
Stop Running Out of Ingredients on Saturday Morning
Your inventory alerts tell you exactly when to reorder. Last month you ran out of butter at 6 AM on a Saturday — you lost a $180 rush order. This month, the system told you Tuesday that you needed to reorder. You ordered Wednesday. You had plenty. You took the rush order. You made the sale. That's just one order, but it happens 2-3 times a year. You're protecting $300-500 in revenue you used to lose.
Your Staff Works Independently — You're Not the Bottleneck Anymore
Your head baker used to wait for you to text the daily prep list. Now they see it in the app. They start working 30 minutes earlier. Over a year, that's 260 hours of independent work — work that used to wait for you. You get back 6+ full work weeks of your time. You can focus on new recipes, customer relationships, or actually taking a day off without everything falling apart.
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Stop Pricing Orders From Memory — Start Your Free Trial
Try BakeOnyx free for 14 days. No credit card. See how fast you can price a custom order, track your inventory, and let your staff work independently.
Free 14-day trial. No credit card required. Plans from $29/month.