Stop Running Out of Croissants at 11 AM Because You Didn't Know What to Bake
Pastry shop management software that shows you tomorrow's orders tonight — so you prep exactly what sells, not what you guess at.
See what sells every day, bake it exactly tomorrow — cut waste by 20% and never turn away a customer for being out of stock.
You're standing in the pastry shop at 10:45 AM. A regular walks in asking for a dozen almond croissants. You have four left. She buys them. By 11:30, you're out, and three more customers ask for them. You didn't bake enough — but you also didn't have leftovers yesterday. This is the daily puzzle: bake too much, throw away €15 of butter and almonds. Bake too little, turn away customers and lose €40 in sales. Pastry shop management software exists to solve this. But most of it was built for restaurants, not bakeries. You need something that tracks what you actually bake, what actually sells, and what you need to order — in the language of laminated dough, proofing times, and portion costs.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're baking blind — guessing at quantities based on 'feels right'”
Monday you bake 30 croissants. Sell 28. Tuesday you bake 35. Sell 18. Wednesday you're out by 10 AM. You have no data, no pattern, no system. You're making decisions based on what happened last week, or what you remember a customer ordering, or your gut. By Friday, you've thrown away €40 in unsold pastries and turned away €60 in sales. Your profit margin on croissants is 62%, but you're losing half of it to waste and lost sales.
“Inventory alerts don't work because you're checking three different places”
Butter is in the walk-in. Flour is on the shelf. Eggs are in a notebook. You ordered chocolate chips two weeks ago — did they arrive? You think you have 2 kg of pistachios left. Actually, it's 800g. You find out at 6 AM when you're piping the morning batch of éclairs. Now you're short, you're behind, you're stressed. A pastry shop inventory system should tell you what you have and what you need to order, but only if it knows what you actually have.
“You have no idea if your pain au chocolat actually makes money”
You price it at €2.50. It costs you... what? €0.85 in ingredients? €1.10? You've never calculated it. You know butter is expensive. You know chocolate is expensive. But you've never sat down and worked out the exact cost of a pain au chocolat with the butter you buy, the chocolate you use, and the labor to laminate and bake 40 of them. So you're either leaving money on the table or charging too much and losing customers. You price by feel, not by math.
“Orders live in emails, texts, Instagram DMs, and a notebook”
A customer texts you Tuesday asking for 24 macarons for a wedding on Saturday. You say yes. You write it in a notebook. Thursday, another customer calls asking for a custom order. You email them a price. Friday morning, you realize you never confirmed the macaron order. You have to text her back. She's already ordered from someone else. You lost a €60 order because you didn't have a place to track it. Even with just 10 orders a week, something falls through the cracks.
“Your staff doesn't know what to prep because you haven't told them”
You're the only one who knows the plan. You get a text at 7 AM from your baker asking what to bake today. You tell her: 40 croissants, 30 pain au chocolat, 20 éclairs, 15 mille-feuille. She writes it down on a sticky note. If you're sick, or running late, or in a meeting with a supplier, no one knows what to do. Your staff is waiting for instructions instead of starting work. You lose 30 minutes every morning just communicating the bake list.
A Pastry Shop System That Knows What You Bake, What You Sell, and What You Need Tomorrow
With pastry shop management software built for bakeries, Monday morning looks different. You open the app at 5 AM. It shows you: 'Bake 32 croissants (sold 31 last Monday), 28 pain au chocolat (sold 26), 18 éclairs (sold 17).' Your staff is already prepped — they saw the bake list on their phones when they clocked in. By 6 AM, you know you need to reorder butter on Wednesday because Thursday's custom orders need 4 kg and you have 3.2 kg left. You price a walk-in order for 50 macarons in 60 seconds — €3.47 per macaron, €173.50 total — because the system calculated your exact cost down to the gram of almond flour. You're not guessing anymore. You're running on data.
- ✓Daily sales history shows what sold yesterday — bake that quantity today, plus 10% buffer
- ✓Inventory tracking alerts you Wednesday to reorder what Thursday's orders need
- ✓Batch-portion costing calculates the exact cost of a 48-piece macaron order in 45 seconds
- ✓Order pipeline captures every inquiry, quote, and confirmed order in one place — no lost emails
- ✓Staff bake list syncs to their phones — they see what to prep before you arrive
How It Works
Enter Your Recipes Once — BakeOnyx Calculates the Cost Forever
You log into BakeOnyx and enter your croissant recipe: 500g flour, 250g butter, 10g salt, 7g yeast, 180g water. You enter the cost of each ingredient from your last invoice. BakeOnyx calculates: this batch (makes 20 croissants) costs €8.40. One croissant costs €0.42 in ingredients. You sell it for €2.50. Margin: €2.08 per croissant, 83% profit. Tomorrow, butter prices go up. You update the butter cost in BakeOnyx. Every croissant now shows €0.48 cost, €2.02 margin. No spreadsheet. No recalculating. One update, everything changes.
Log Your Daily Sales — See the Pattern in 30 Days
Every day at closing, you log what you sold: 28 croissants, 22 pain au chocolat, 16 éclairs, 8 mille-feuille. You also log what you threw away: 2 croissants, 1 pain au chocolat, 0 éclairs. After two weeks, BakeOnyx shows you the pattern. Mondays: 24 croissants sell. Tuesdays: 31. Fridays: 38. You're not guessing anymore. You bake based on history.
Check Tomorrow's Orders — Know Exactly What to Bake
At 4:30 AM, you open BakeOnyx. It shows: 'Today's confirmed orders: 1 custom cake (needs 2 kg flour), 24 macarons (needs 150g almond flour), 1 wedding tart (needs 500g butter).' Below that: 'Based on last 14 days, bake 32 croissants, 26 pain au chocolat, 17 éclairs.' You also see: 'Inventory alert: Cream cheese is 400g. Today's orders need 600g. Reorder today.' Your staff arrives. They see the same list on their phones. No phone call. No sticky notes. They start prepping.
Price a Custom Order in 60 Seconds — No Spreadsheet Needed
A customer calls: 'How much for 100 macarons, mixed flavors, delivered Saturday?' You open BakeOnyx on your phone. You tap 'Macarons,' change the quantity to 100. The system shows: ingredient cost €34.50, labor cost €18 (based on your hourly rate and time per macaron), delivery fee €5. Total cost to you: €57.50. You want 45% margin. Price: €104.55. You tell her €105. She says yes. You log the order. It's now in your system, assigned to Saturday's bake list, and she gets an email confirmation. No email thread. No follow-up needed.
Reorder Ingredients Before You Run Out — Not After
Wednesday morning, BakeOnyx alerts you: 'You have 1.2 kg of cream cheese. Friday's orders need 1.8 kg. Reorder today.' You click 'Reorder,' it fills in the quantity (1 kg, bringing you to 2.2 kg buffer), and you send it to your supplier. You never run out. You also never over-order and throw away expired cream cheese.
See Your Exact Costs and Tomorrow's Bake List in 5 Minutes
Set up one recipe, log three days of sales, and BakeOnyx will show you what to bake, what to reorder, and how much money you're actually making.
Before & After BakeOnyx
Monday Morning: What to Bake Today
Before
You arrive at 4:30 AM. You think: 'Last Monday was busy. I'll bake 40 croissants, 35 pain au chocolat, 20 éclairs.' You've been doing this for three years, so you have an instinct. But you also remember last Tuesday when you baked 40 and sold 18. You throw away 22. You compromise: bake 32, 28, 18. By 11 AM, you're out of croissants. A customer asks for six. You say 'sorry, sold out.' She leaves. You lost €15 in sales and frustrated a regular.
After
You arrive at 4:30 AM and open BakeOnyx. It shows: 'Based on last 30 days, bake 31 croissants (sold 31 last Monday), 27 pain au chocolat (sold 26), 17 éclairs (sold 17).' You also see: 'Custom order confirmed: 24 macarons for Saturday (starts Thursday).' You bake exactly what the data says. By 11 AM, you've sold 29 croissants. You have 2 left for walk-ins. You sell both. Zero waste. The regular customer who asked for six on Monday gets them today. She's happy. You made €12 instead of losing €15.
Wednesday: Ordering Ingredients
Before
You're in the middle of the morning rush. You remember you're low on butter. You check the walk-in. You think you have 2 kg left. Actually, it's 1.5 kg. Thursday's bake list needs 3 kg of butter (you have 8 custom orders coming in). You panic. You call your supplier. They can deliver Friday, but it costs €5 extra for rush delivery. You pay it. Over a month, rush delivery fees cost you €40. You also over-order sometimes because you're not sure what you have, and cream cheese expires in your fridge.
After
Wednesday at 10 AM, BakeOnyx sends you an alert: 'Butter: 1.5 kg in stock. Thursday's orders need 3.2 kg. Reorder today.' You click 'Reorder,' the system suggests 2 kg (bringing you to 3.5 kg buffer), and you send it to your supplier. It arrives Thursday morning, on time, no rush fee. You never run out. You also never over-order. Over a month, you save €40 in rush fees and €30 in expired ingredients.
Saturday: Pricing a Custom Order Over the Phone
Before
A customer calls Saturday morning: 'I need 50 macarons for a birthday party tomorrow. How much?' You have no idea. You know macarons are expensive because of almond flour. You guess: €3 each, €150 total. You say it. She hesitates. You drop it to €2.80, €140. She says yes. Later, you calculate: 50 macarons cost you €45 in ingredients (almond flour, butter, eggs, food coloring) plus €12 in labor (30 minutes to pipe and bake 50). Total cost: €57. You sold for €140. Margin: 59%. You left €20 on the table by dropping the price. And you almost lost the sale because you quoted too high initially.
After
A customer calls Saturday morning: 'I need 50 macarons for a birthday party tomorrow. How much?' You open BakeOnyx on your phone. Tap 'Macarons,' change quantity to 50. The system shows: ingredient cost €45, labor cost €12 (based on your hourly rate), total cost €57. You want 50% margin. Price: €114. You tell her €115. She says yes immediately. You log the order. It's assigned to Sunday's bake list. She gets an email confirmation with the address and pickup time. You made €58 instead of €20, and you quoted confidently the first time.
Thursday: Your Baker Doesn't Know What to Bake
Before
Your baker arrives at 5 AM. She texts: 'What's the bake list today?' You're still getting ready. You text back 10 minutes later: 'Do 35 croissants, 28 pain au chocolat, 18 éclairs, 6 mille-feuille, and we have a custom cake order — 2 kg flour, 500g butter.' She writes it on a sticky note. You also have a custom macaron order (100 macarons) but you forgot to mention it. She doesn't start on the macarons until 6 AM. Now she's behind. The macarons aren't done until 11 AM. A customer comes in at 10:30 asking for macarons. You have to say 'they'll be ready in 30 minutes.' She leaves. You lost a €25 sale.
After
Your baker arrives at 5 AM. She opens BakeOnyx on her phone and sees: 'Today's bake list: 35 croissants, 28 pain au chocolat, 18 éclairs, 6 mille-feuille, 1 custom cake (2 kg flour, 500g butter), 100 macarons (custom order, due 2 PM).' Everything is there. She starts on the macarons first because they're due earliest. By 9:30 AM, they're done. A customer comes in at 10:15 asking for macarons. You have them. She buys €25 worth. You also saved 10 minutes of communication time because your baker didn't have to text you.
What Changes for You
Cut Waste by 20% — Stop Throwing Away €30-50 of Pastries Every Week
When you bake based on actual sales data instead of guesses, you bake the right amount. Two weeks in, most pastry shops report throwing away 20% less product. If you're currently throwing away 40 croissants a week (€20 loss), you'll throw away 32. That's €40 a month, €480 a year — straight to your bottom line.
Never Turn Away a Customer for Being Out of Stock — Capture €60-100 in Lost Sales Every Week
You know what sells. You bake it. A customer walks in at 2 PM asking for almond croissants. You have them. She buys 6. Without the data, you would've baked 20, sold 18, and thrown away 2. With the data, you baked 24, sold 24, and made the sale. Over a month, this adds up to €240-400 in recovered sales.
Save 30 Minutes Every Morning — Your Staff Knows What to Bake Without Asking
No more 7 AM texts asking what to prep. Your bakers see the bake list on their phones when they clock in. They start work immediately. Over a month, that's 10 hours of your time back — time you spend with customers, developing new recipes, or actually running the business instead of managing the bake list.
Price Custom Orders in 60 Seconds Instead of 10 Minutes — Close More Sales
A customer asks for a price on the phone. With a spreadsheet, you say 'let me call you back.' You lose the sale 30% of the time. With BakeOnyx on your phone, you give a price in 60 seconds. You close the sale. Over a month, this means 2-3 more orders you wouldn't have gotten. At €150 average order value, that's €300-450 in extra revenue.
Know Your Profit Margin on Every Item — Stop Underpricing Your Best Sellers
You discover your pain au chocolat costs €0.94 to make and you're selling it for €2.50. Margin: 62%. Your éclairs cost €0.68 and you're selling for €3.20. Margin: 79%. Now you know which items to push, which to bundle, and whether you're priced right. Most bakeries find they're underpricing 2-3 items by €0.30-0.50 each. At 40 sales a week, that's €24-80 in extra revenue you didn't know you were leaving on the table.
Frequently Asked Questions
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See Your Exact Costs and Tomorrow's Bake List in 5 Minutes
Set up one recipe, log three days of sales, and BakeOnyx will show you what to bake, what to reorder, and how much money you're actually making.
Free 14-day trial. No credit card required. Plans from $29/month.