Stop Guessing What to Bake Tomorrow — Know Exactly What Your Orders Need, Today
Laminated dough takes 48 hours. Your orders arrive Thursday morning. With pastry shop production scheduling software built for your workflow, you'll prep exactly what sells — not what spoils.
Know your exact croissant yield cost ($2.47 per unit) and bake only what your orders need — cut waste by 30% and hit every delivery deadline without guessing.
You're running a pastry shop. Monday morning, you're looking at 47 orders for the week — 12 croissants here, 8 pain au chocolats there, 6 mille-feuilles from a wedding inquiry. Your laminated dough needs to be mixed Tuesday night so it's ready to laminate Wednesday. But how many croissants do you actually need to bake? Are you making 20 and selling 14? Or making 14 and turning away 6 walk-ins? Pastry shop production scheduling software exists to answer that question — but most of it is built for restaurants, not for you. You need something that understands that a 48-hour dough timeline isn't optional, that croissant waste costs you $3 per unit, and that a single misread order can blow your Friday morning. That's what this is for.
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Sound Familiar?
“You're baking for inventory, not orders — and half of it goes stale”
Tuesday night you mix dough for 30 croissants because that's what you usually make. Wednesday you laminate all 30. Thursday morning, you've sold 18. The other 12 go to the discount bin or the trash by Friday. You know laminated dough waste is killing your margins — each croissant costs $2.47 to make — but you're too busy to track what actually sells versus what you're just guessing on. You've never had a clear answer to 'how many should I actually make?'
“Your production timeline is backwards — you're planning based on gut feel, not confirmed orders”
Laminated dough needs 48 hours minimum. You need to commit to your dough mix Tuesday night, but your orders keep coming in Wednesday and Thursday. So you either mix extra 'just in case' or you turn away orders because you didn't prep enough. You're juggling a notebook, three text messages from wholesale customers, and a phone call from a wedding planner — all while trying to remember if you already factored in that 24-croissant corporate order. One misread and you're either short-staffed Thursday morning or you've wasted dough.
“You have no idea which pastries are actually profitable — you just know you're not making enough margin”
A customer orders 100 macarons for an event. You quote $150. You spend 6 hours piping, baking, and boxing them. After you add up the almond flour, egg whites, food coloring, and labor, you realize you made $1.50 an hour. But you don't know this until weeks later when you finally sit down with a calculator. You've never costed out your eclairs, your tarte tatin, your mille-feuilles — you just know they feel cheap compared to the time they take. You're leaving money on the table and you can't see where.
“Your staff shows up and doesn't know what to prep — so they ask you, or they guess, or they prep the wrong thing”
Your pastry chef arrives at 5 AM. She doesn't know if today is a 'make 40 croissants' day or a 'make 15 croissants' day. She checks her phone, texts you, waits for an answer. Meanwhile, the oven is cold and time is burning. On busy days, she preps éclairs when she should be laminating. On slow days, she's standing around because everything's already done. You're paying her to be there, but she's not working on what actually matters because the production schedule is in your head, not on the board.
“Reorder time sneaks up on you — you run out of butter or cream cheese mid-shift”
Wednesday afternoon, you're 6 croissants into a batch when you realize you only have 200g of butter left — and you need 800g for the next lamination cycle. You call your supplier and pay a rush fee, or you skip a batch and disappoint a customer. You've never had a system that said 'you have 2kg of butter, your Thursday and Friday orders need 3.2kg, reorder now.' Instead, you're constantly reactive, constantly paying premium prices for emergency orders, and constantly stressed about running out mid-shift.
Your Production Schedule Becomes Automatic — Dough Gets Mixed Exactly When Orders Demand It
Monday morning you log in and see: 18 croissants needed by Thursday, 12 pain au chocolats by Friday, 6 mille-feuilles by Saturday. BakeOnyx tells you when to mix dough (Tuesday 6 PM), when to laminate (Wednesday 8 AM), and exactly how much butter and flour you need. Your staff sees a printed bake list when they arrive. No guessing. No waste. No emergency calls. Your croissant cost is locked at $2.47 per unit — you know your margin before you ever fire up the oven.
- ✓See all orders for the week on one calendar — confirmed orders, pending quotes, walk-in slots. Know your actual demand before you mix Tuesday's dough.
- ✓Production timeline shows you when to mix, when to laminate, when to shape, when to proof — with lead times built in for 48-hour doughs and overnight proofs.
- ✓Ingredient usage calculates automatically — 18 croissants × 45g butter per unit = 810g needed. Your inventory alerts when you're short.
- ✓Batch costing shows your exact cost per croissant ($2.47), per éclair ($1.83), per mille-feuille ($4.12) — updated instantly when ingredient prices change.
- ✓Staff bake list prints each morning with today's production targets, ingredient amounts, and proofing times — no phone calls, no guessing.
How It Works
Enter Your Recipes Once — Costs Update Forever
You input your croissant recipe: 500g flour, 250g butter, 10g salt, 5g yeast, 150g water. You enter your current ingredient costs ($0.65/kg flour, $8.50/kg butter). BakeOnyx calculates: one batch of 20 croissants costs $18.75 total, or $0.94 per croissant. Change the price of butter next month? The cost updates automatically for every croissant, pain au chocolat, and laminated pastry linked to that recipe.
Orders Arrive — Production Schedule Builds Itself
A customer emails: '12 croissants for Thursday 8 AM.' You enter it as a confirmed order in BakeOnyx. The system looks at your dough timeline (48 hours) and flags: 'Mix dough Tuesday 8 AM.' It also calculates: 'This order needs 540g butter. You have 1.2kg. You're good.' Your staff sees 'Tuesday: Mix 1 batch croissant dough (serves 12 + buffer)' on their morning list.
See What You're Actually Short On — Before You're Short
By Wednesday morning, you have 4 more orders come in: 6 croissants, 8 pain au chocolats, 3 mille-feuilles. BakeOnyx recalculates total butter needed: 1.8kg. Your current inventory: 1.2kg. Alert: 'You need 600g more butter. Reorder by 10 AM for Friday delivery.' You call your supplier with 24 hours' notice instead of panicking Thursday at 4 AM.
Staff Executes — You Don't Have to Be There
Your pastry chef clocks in Thursday morning. She sees the printed bake list: 'Shape 18 croissants (use 810g butter, proof 16 hours at 68°F), bake 12 pain au chocolats (proof 12 hours), fill 6 mille-feuilles.' She knows exactly what to do, in what order, with what timing. No guessing. No phone calls to you. You're not there, but the work gets done right.
End of Week — See What Sold, What Didn't, What's Profitable
Friday evening, you run a report: 'Croissants: 18 made, 18 sold, $47.50 revenue, $16.95 cost, 64% margin. Pain au chocolats: 12 made, 10 sold, 2 marked down. Mille-feuilles: 6 made, 6 sold, $84 revenue, $24.72 cost, 71% margin.' You see instantly that pain au chocolats are your waste problem. Next week, you adjust your standing order down to 8 and raise the price by $0.50. Margin improves.
See Your Exact Croissant Cost in 60 Seconds
Start a free trial. No credit card. Enter one laminated dough recipe and see what your croissants actually cost to make.
Before & After BakeOnyx
Tuesday Night: Deciding How Much Dough to Mix
Before
You're looking at your order notebook and a few texts from customers. You see maybe 20 orders, but you're not sure if that includes the wholesale account or just retail. You remember someone asking about a catering order but you're not sure if it's confirmed. You decide to 'play it safe' and mix enough dough for 35 croissants. Wednesday you laminate all 35. Thursday you sell 22. By Friday afternoon, 13 croissants are stale. You throw them away. Cost: $32.11 in wasted dough.
After
You log into BakeOnyx Tuesday evening and see: 18 confirmed croissant orders, 4 pending quotes (not counted), 6 walk-in slots available. You decide to bake 24 (18 + 6 buffer). You mix exactly one batch. Wednesday you laminate exactly what you need. Thursday you sell 23. One leftover goes to staff. You waste nothing. Cost: $0. Margin: $56.58 instead of $24.47.
Wednesday Morning: Staff Arrives, Doesn't Know What to Do
Before
Your pastry chef texts at 5:15 AM: 'What am I making today?' You're still asleep. She waits 20 minutes for your response. When you finally text back, you tell her 'start with the croissants, then do the éclairs.' But you forgot that the wedding order needs 24 éclairs, not the usual 12, so she's going to run short. She finds out at 10 AM when you call to check on progress. Now she has to rush-bake 12 more éclairs while also boxing the croissants. Everything is late. You're stressed. She's frustrated.
After
Your pastry chef arrives at 5 AM and sees a printed bake list on the counter: 'Thursday: Shape 18 croissants (proof 16 hours at 68°F), bake 24 éclairs (including 12 for wedding order — see label), fill 8 mille-feuilles.' She knows exactly what to do, in what order, with what timing. She starts working immediately. No text. No wait. No guessing. Everything is done by 2 PM, perfectly on time.
Thursday Morning 4 AM: Realizing You're Out of Butter
Before
You're in the middle of laminating croissants when you reach for butter and realize you only have 150g left. You need 600g more for the next batch. You call your supplier. They're not open yet. You call the emergency line. They can deliver by 10 AM, but it costs $45 extra (rush fee). You pay it. Your margin on those croissants just dropped from 64% to 52%. This happens twice a month. Annual cost: $360 in rush fees.
After
Monday morning you log in and see: 'Your current butter inventory: 1.2kg. Orders for Wed-Fri need 1.8kg. Reorder 600g by Tuesday 5 PM for standard delivery.' You place a normal order. It arrives Wednesday morning. No rush fee. No stress. No 4 AM panic. Annual savings: $360.
Friday Evening: Trying to Figure Out If You're Actually Making Money
Before
You close the shop at 6 PM. You're exhausted. You have a vague feeling that the week was busy, but you're not sure if you actually made money. You sold a lot of éclairs, but you remember them taking forever to fill. You made some custom orders, but you're not sure if you quoted them high enough. You don't have time to analyze it tonight. You'll 'do the math' sometime next month. Spoiler: you never do. You just keep guessing on prices.
After
Friday at 5 PM, you run a quick report in BakeOnyx: 'Weekly profit by product. Croissants: 23 sold, $61.05 revenue, $18.95 cost, 69% margin. Éclairs: 32 sold, $96 revenue, $28.80 cost, 70% margin. Mille-feuilles: 14 sold, $168 revenue, $58.80 cost, 65% margin. Pain au chocolats: 18 sold, $54 revenue, $21.60 cost, 60% margin.' You see instantly that pain au chocolats are your lowest-margin item. Next week, you raise the price by $0.75 and adjust your standing order down by 4 units. Margin improves. You know this by Friday night, not by guessing next month.
What Changes for You
Cut Pastry Waste by 30% — Bake Only What Orders Need
You stop guessing on croissant quantity. BakeOnyx shows you: 18 orders confirmed, 6 walk-in slots available, so bake 24 total. Last month you baked 30 and threw away 12. This month: 24 made, 23 sold, 1 leftover (for staff). That's $29.64 saved per week on croissant waste alone — $1,541 per year. Your margins improve without raising prices.
Hit Every Delivery Deadline — Dough Gets Mixed When It Needs To
You never miss a Thursday morning delivery again because you know Tuesday at 6 PM exactly how much dough to mix. No more 'oops, I forgot to factor in that wedding order' or 'I mixed 30 but only needed 18.' Your production timeline is automatic. Your delivery rate goes from 94% to 99% in the first month.
Price Custom Orders in 90 Seconds — From Your Phone, With Buttercream on Your Hands
A wholesale customer calls: 'Can you do 200 macarons by Saturday?' You open BakeOnyx on your phone, scale your macaron recipe to 200 units, see the cost ($18.50 in ingredients), and quote $65 (252% markup). You know your margin before you hang up. No guessing. No underpricing. You close 3 more custom orders per month because you can quote confidently and instantly.
Stop Paying Rush Fees for Emergency Ingredient Orders — Reorder 24 Hours Early
Instead of calling your supplier Wednesday at 4 PM panicked, BakeOnyx alerts you Monday that you need butter reordered. You place a standard order, save the $35 rush fee, and sleep better. Over a year, that's $1,820 in avoided rush charges — just on butter. Add cream cheese, chocolate, and flour, and you're looking at $4,000+ in saved emergency fees.
Your Staff Works Independently — No More Morning Chaos or Phone Calls
Your pastry chef arrives at 5 AM, sees the printed bake list, and starts working. You don't have to be there. You don't have to text her. She doesn't have to guess or call you. In a week with 3 staff members, that's 15 hours of 'waiting for direction' time freed up. Your team feels more confident. You feel less tethered to the shop.
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See Your Exact Croissant Cost in 60 Seconds
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