Stop coordinating production across three locations in three different spreadsheets
See every oven, every batch, every deadline on one screen. Know exactly where your croissants are at 6 AM on Saturday.
See all production across all locations in real time. Know if you're on schedule to hit Friday's deadline by Tuesday morning — not Saturday at 4 PM.
You're running a bakery across two or three locations. Right now, you're texting the head baker at the downtown shop, calling the production manager at the commissary kitchen, and hoping the satellite location got the email about the 150-unit custom order due Friday. Production scheduling software for multi-location bakeries isn't a luxury — it's the difference between hitting your 2 PM deadline and losing a $400 order. Your team is baking blind, you're managing by phone, and every Saturday morning feels like controlled chaos. There's a better way.
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Sound Familiar?
“You don't know where a batch actually is until someone texts you back”
It's Wednesday afternoon. A customer calls asking if their 200-unit corporate order will be ready Friday morning. You text the downtown location, call the commissary, check your notes. Twenty minutes later you have an answer — maybe. One location started baking yesterday, the other hasn't scheduled it yet. You're making promises you can't verify in real time. By Friday at 3 PM, you're calling the customer apologizing, or worse, scrambling to bake 200 units overnight.
“Each location uses a different system — or no system at all”
Downtown location has a whiteboard. The commissary uses a shared Google Sheet. The satellite shop texts you updates. You're stitching together three different versions of the truth every morning. Someone forgets to update the sheet. A batch gets double-booked. A recipe change at one location doesn't reach the others. You spend an hour every morning just figuring out what's actually baking.
“You can't see ingredient costs or profit margins across locations”
You know your flagship location is profitable. But the satellite shop? No idea. You're baking the same croissant recipe at three locations at three different costs — and you're probably underpricing at one of them. You can't see which location is wasting flour, which one is running lean, or whether opening that third location actually made you more money. Tax season is a nightmare because your costs are scattered across three sets of notes.
“A rush order at 2 PM throws your whole week into chaos”
A wedding cake order comes in Friday afternoon for 80 cupcakes Monday morning. You don't have a clear view of oven capacity across all three locations. You don't know who's booked out, who has bench space, or where you can fit this order without bumping something else. You end up hand-baking at home Sunday night, or you lose the order entirely. A production scheduling system would show you in 30 seconds that the commissary has oven time Monday morning.
“Staff at each location doesn't know what to prep without calling you”
Monday morning at 5 AM. The head baker at the downtown location texts: 'What do I prep first?' You're not awake. They guess wrong, start on Tuesday's orders instead of Monday's, and now you're behind before 6 AM. Multiply that by three locations and you've lost 90 minutes of production time across the network. Your team is waiting for you to tell them what to do instead of seeing their prep list when they clock in.
One dashboard shows every batch, every location, every deadline
Monday morning you log in and see: 150 croissants baking at the commissary (ready 8 AM), 80 cupcakes scheduled at downtown (ready 2 PM), 200 macarons prepped at the satellite location (baking now). A rush order came in at 2 PM Friday — you see immediately that the commissary has oven time Tuesday morning, so you confirm the deadline with confidence. Your staff clocks in, sees their prep list for the day, and starts working without waiting for a phone call. By Wednesday, you know if you're on track for Friday's orders. No more surprises at 4 PM Saturday.
- ✓View all production across all locations on one screen — no switching between sheets or apps
- ✓Schedule batches by location and see oven capacity in real time — no double-booking, no guessing
- ✓Staff clock in and see their prep list for the day — no phone calls, no waiting around
- ✓Get alerts when a batch is 2 hours from deadline — catch delays before they become problems
- ✓Track ingredient costs per location — see which shop is profitable and which one needs adjustment
- ✓Pull one report showing production, costs, and margins across all locations — tax season takes 30 minutes, not a weekend
How It Works
Enter your recipes once, assign them to locations
You add your croissant recipe to BakeOnyx — 4000g dough, $45 cost, 90-minute bench time. You tag it as available at the commissary and downtown location. The software calculates the exact cost per batch. If butter price changes, every croissant order across both locations updates automatically. You don't re-enter recipes in three different places.
Schedule production by location and see real-time capacity
A customer orders 200 croissants for Wednesday. You click 'New Order,' select the croissant recipe, enter quantity. BakeOnyx shows you oven availability at each location for Wednesday. The commissary has a 2-hour window at 6 AM, downtown is booked. You schedule the batch at the commissary, confirm the deadline with the customer, and send the prep list to the head baker — all in 90 seconds.
Staff clock in and see exactly what to prep — no guessing
Tuesday 5 AM. The head baker at the commissary clocks in on the iPad. BakeOnyx shows: '200 croissants — dough batch starts now, bench time 90 minutes, oven at 6:45 AM. 80 cupcakes — start prep at 7 AM, bake at 8:30 AM.' No phone call. No guessing. They know exactly what to do and in what order.
Get alerts before deadlines slip
Wednesday 4:45 AM. The commissary batch is taking longer than expected — still 30 minutes from the oven. BakeOnyx sends you an alert: 'Croissant batch 2 hours from deadline. Current status: prepping.' You have time to call the customer, adjust pickup, or call in extra hands. You're not discovering the problem at 8 AM when the customer is already on their way.
Pull one report showing production and profit across all locations
Friday afternoon. You pull the weekly production report. It shows: commissary made 4,200 units, $1,840 profit. Downtown made 2,800 units, $1,120 profit. Satellite location made 1,600 units, $480 profit. You see which location is running lean, which recipes are most profitable, and where you're spending the most on ingredients. One export, one view of your whole operation.
See all your production in one place. Start free.
No credit card required. Set up your locations, add one recipe, and schedule a batch — you'll see the difference in 15 minutes.
Before & After BakeOnyx
A customer orders 300 units of a specialty item for Friday — it's Tuesday 3 PM
Before
You hang up the phone and immediately text your three location managers: 'Can we do 300 [item] by Friday?' You wait for responses. Downtown is booked. The commissary might have time but the head baker is on vacation Wednesday. The satellite location says yes but they've never made this item before. You spend 45 minutes on the phone figuring out logistics. You call the customer back and give a tentative yes — but you're not confident. Thursday morning you're scrambling because the satellite location's batch came out wrong. You end up baking 150 units yourself Wednesday night. The order barely makes it Friday at 4 PM.
After
You hang up and open BakeOnyx. You see oven capacity across all three locations for the next three days. The commissary has a 4-hour window Wednesday and Thursday morning. You've made this item 47 times — the recipe and cost are already in the system. You schedule 150 units at the commissary Wednesday (ready 2 PM Thursday) and 150 units Thursday morning (ready 11 AM Friday). You confirm the Friday morning deadline with confidence. Wednesday 1 PM, the commissary batch is done and cooling. Thursday 10:30 AM, the second batch comes out on time. Friday 9 AM, the customer picks up. You didn't bake a single unit yourself.
Monday 5 AM — staff at each location is clocking in
Before
Downtown: The baker texts you 'What do I start with?' You're asleep. They guess and start prepping Tuesday's croissants instead of Monday's macarons. By the time you wake up and correct them, they've lost 45 minutes. Commissary: The head baker knows Monday is croissants and cupcakes, but she doesn't know the order. She starts with cupcakes. She should have started with croissants so they'd be cooling by the time the cupcake oven is ready. She loses 30 minutes of oven efficiency. Satellite: The baker has no idea what's scheduled. They call you. You're still asleep. They wait 20 minutes. Across three locations, you've lost 95 minutes of production time before 6 AM.
After
Downtown: The baker clocks in on the iPad. BakeOnyx shows: 'Monday: 200 croissants (start now, bench 90 min, oven 6:45), 80 cupcakes (start 7:30, oven 8:45).' They know exactly what to do and the order. They start croissants immediately. Commissary: The head baker sees the same schedule. Croissants first, cupcakes second. Oven is fully booked with zero dead time. Satellite: The baker clocks in and sees their schedule: '100 macarons (start now, dry 2 hours, oven 7 AM).' No phone call. No guessing. No waiting. All three locations start working at 5:15 AM instead of 5:45 or 6:00. You've gained 45 minutes of production capacity across the network — every single day.
It's Wednesday afternoon — you need to know if you're on track for Friday's orders
Before
You text the three location managers asking for status updates. Downtown says 'mostly done.' The commissary says 'on track.' The satellite location doesn't respond for 20 minutes — they're busy. You have no idea if 'mostly done' means 90% or 70%. You don't know if 'on track' means they're ahead or just barely keeping up. You spend 30 minutes trying to piece together whether you'll hit Friday's deadlines. You're still not sure. Thursday morning at 7 AM, you realize the satellite location is behind. You spend Thursday scrambling to catch up — calling in the owner to help bake, pushing back a delivery, or asking a customer to pick up Saturday instead.
After
Wednesday 2 PM, you log into BakeOnyx. You see: Commissary — 87% of Friday orders complete, on pace to finish by 4 PM Thursday. Downtown — 92% complete, done by 2 PM Thursday. Satellite — 64% complete, will finish by 6 PM Thursday if they stay on schedule. You see one batch at the satellite location is running 45 minutes behind. You call the head baker: 'The macarons are behind. Do you need extra hands Thursday morning?' They say yes. You arrange coverage. Thursday 7 AM, the extra baker shows up, and the satellite location finishes on time. Friday all orders ship on schedule. You made one phone call instead of three, and you caught the problem 24 hours early instead of 24 hours late.
Tax season — you need to show revenue, costs, and profit by location
Before
You pull together three sets of records: downtown has a spreadsheet, the commissary has a notebook, the satellite location has a folder of receipts. You spend a weekend entering numbers into a master spreadsheet. You try to match ingredient costs across locations — but downtown bought butter from Supplier A and the commissary uses Supplier B, so the costs don't line up. You estimate. You guess. Your accountant asks why the numbers don't match your bank deposits. You spend another weekend reconciling. You end up filing taxes late and paying a penalty.
After
You log into BakeOnyx and click 'Annual Report.' It shows: Total revenue across all locations, cost of goods sold by location, profit margin by location, top 10 recipes by profit. One PDF. All reconciled automatically because BakeOnyx tracked every batch, every ingredient, every cost in real time. You send it to your accountant. No questions. You file on time.
What Changes for You
Hit every deadline without Saturday morning scrambles
You know by Wednesday morning if you're on track for Friday's orders. No more 4 PM panic calls. No more baking at home Sunday night because production fell behind. One bakery owner using BakeOnyx across two locations cut their Saturday-morning stress calls from 12 to 2. They know what's baking, where it's baking, and when it ships — 48 hours before the deadline.
Stop wasting 90 minutes every morning waiting for staff to call
Your team doesn't wait for you to tell them what to do. They clock in, see their prep list, and start working. Across three locations, that's 4.5 hours of productive time you reclaim every week. One multi-location bakery saved 18 hours a month just by letting staff see their schedule without a phone call.
Know your profit margin at each location — not guesses
You can see exactly which location is profitable and which one is dragging. One owner discovered their satellite shop was underpricing croissants by $0.45 per unit. She adjusted pricing, and that location went from $1,200/month profit to $2,100/month — a 75% increase. You can't fix what you can't see.
Cut production planning time from 3 hours to 30 minutes
Right now you spend Monday morning texting three people, checking three sheets, and stitching together your week. With BakeOnyx, you log in, see all orders across all locations, and schedule production in 30 minutes. That's 2.5 hours back every week — 130 hours a year. Use it to grow, not to manage spreadsheets.
Fit rush orders into your schedule without bumping confirmed orders
A customer calls Friday afternoon with a rush order. Instead of saying 'I'll call you back,' you open BakeOnyx and see oven capacity across all three locations for the next three days. You see that the commissary has a 2-hour window Monday morning. You confirm the order in 2 minutes. One bakery owner using BakeOnyx went from turning away 2-3 rush orders a month to accepting almost all of them — adding $8,000/month in revenue.
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See all your production in one place. Start free.
No credit card required. Set up your locations, add one recipe, and schedule a batch — you'll see the difference in 15 minutes.
Free 14-day trial. No credit card required. Plans from $29/month.