Stop Managing Sourdough Orders in Your Phone Notes and Spreadsheets
Know your exact cost per loaf, track fermentation timelines, and price custom orders in under a minute — without spreadsheets or guesswork.
Price a custom sourdough order — any size, any blend — in 60 seconds, not 10 minutes of math and guessing.
You're running a sourdough bakery. Your orders come through Instagram DMs, email, text messages, and phone calls. Some customers want a basic boule. Others want a custom blend with heritage grains and want it ready Thursday morning. You're tracking it all in notes, spreadsheets, and your head. You know sourdough bakery order management software exists, but most of it is built for industrial operations, not artisan bakers like you. You need something that understands fermentation timelines, ingredient costs that change with the seasons, and the fact that you need to know your margin on a $18 loaf in the time it takes a customer to finish asking the question.
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Sound Familiar?
“You're pricing sourdough by feel, not by actual cost”
A customer asks for a 2-pound heritage grain sourdough with a custom scoring design. You know your flour costs, but you're not sure if you're accounting for the salt, the water, the electricity for the oven, the time your hands spent shaping and scoring. You guess $22. Maybe you should have said $24. You'll never know. By the time you've done this 50 times, you've left hundreds of dollars on the table.
“Your fermentation schedule and your order pipeline are in two different places”
You schedule your bulk fermentation on Tuesday morning. Your orders come in Tuesday, Wednesday, Thursday. You have three 9-hour ferments planned, but two new custom orders came in that need to be ready by Friday 6 AM. You're mentally juggling which dough batch each order comes from, when it needs to come out of the cold box, what time you need to pre-shape and final proof. You text your assistant a voice memo at 11 PM. Something gets missed.
“You're losing orders because you can't find the email thread”
A customer ordered a sourdough three weeks ago. They confirmed the date. Then they emailed asking if they could move it to next week instead. You replied 'yes' but didn't update anything. Two weeks later, they show up expecting their order. You're baking it fresh that morning. They're angry. You've lost a customer and burned three hours of your day.
“You don't know which of your sourdough varieties actually makes money”
You sell five different sourdough blends: classic, whole wheat, rye, heritage grain, and a seasonal special. You price them all at $18 because that feels right. But your heritage grain uses $6 in flour and your classic uses $2.80. You've been subsidizing the heritage grain with your time. You don't have a number. You just suspect.
“Tax season is a nightmare because your records are scattered”
It's January. Your accountant asks for your 2024 sales, ingredient costs, and supplier payments. You have email receipts from King Arthur, invoices from your local mill in three different email folders, cash payments to a farmer's market vendor in your bank statement, and handwritten notes about a bulk flour order. You spend a weekend reconstructing your year instead of planning your spring production.
Know Your Sourdough Costs and Manage Your Orders in One Place
Monday morning: you log in and see your week's orders, your fermentation schedule, and your ingredient costs all synced. A customer emails asking for a price on a custom order. You open BakeOnyx on your iPad, enter the blend and weight, and send a quote in 45 seconds. You know that order makes you $8.40 in margin. Your assistant clocks in and sees the day's bake list and knows which doughs need to come out of the cold box at what time. Tax season: you export your sales and supplier costs in two clicks.
- ✓Calculate exact cost per loaf — down to the gram of flour and salt — in 60 seconds
- ✓Scale any sourdough recipe from a test batch to 50 loaves and see ingredient costs adjust automatically
- ✓Track orders from inquiry to delivery and know which customer owes you money
- ✓Set fermentation timelines and see which orders fit into which bake day
- ✓Get alerts when you're running low on heritage grain or your starter needs feeding
How It Works
Enter your sourdough recipes once
You add your classic sourdough recipe: 500g bread flour, 350g water, 100g starter, 10g salt. You enter what you paid for each ingredient last time you bought it. BakeOnyx calculates the cost per gram. You do this once. If you change suppliers or prices shift, you update one number and every recipe that uses that ingredient recalculates.
Price a custom order in seconds
A customer emails asking for a 1.5-pound heritage grain sourdough. You open BakeOnyx, select the heritage grain recipe, enter 680g (the weight they want), and hit 'calculate.' BakeOnyx shows you the ingredient cost ($4.12), your standard markup, and the price you should charge ($16.50). You reply to the email with the quote. Total time: 45 seconds.
Confirm the order and it appears on your bake schedule
The customer confirms. You click 'Convert to Order' in BakeOnyx. The order now appears on your production calendar. You can see it's a heritage grain loaf due Friday 6 AM. You can see it fits into your Thursday evening ferment batch. Your assistant sees it on the bake list when they clock in Wednesday morning.
Track fermentation and prep from your phone
You're at the farmer's market on Thursday morning. You open BakeOnyx and see 'Bulk ferment batch 3 needs to be shaped by 2 PM.' You text your assistant the reminder. At 4 PM, you get a notification: 'Final proof for Friday orders should start at 6 PM tonight.' You know exactly what's in the cold box and when it needs to move.
Export your year for taxes in two clicks
January 15th. Your accountant asks for your 2024 records. You go to Reports in BakeOnyx, click 'Sales by Month' and 'Supplier Spend,' and export two PDFs. You send them to your accountant. You're done in five minutes instead of a weekend.
Start Pricing Sourdough Orders in 60 Seconds
Try BakeOnyx free for 14 days. No credit card required. See your exact costs, manage your fermentation schedule, and stop leaving money on the table.
Before & After BakeOnyx
Pricing a custom sourdough order over the phone
Before
A customer calls: 'I want a 2-pound heritage grain sourdough with extra scoring. How much?' You pause. You know your flour costs about $0.03 per gram, but you're not sure if you're accounting for water, salt, starter, electricity, your time shaping. You guess $24. The customer says 'That's more than I expected.' You drop it to $22 to close the sale. You have no idea if you made $6 or $12 on that order. This happens three times a week.
After
A customer calls: 'I want a 2-pound heritage grain sourdough with extra scoring. How much?' You open BakeOnyx on your iPad. You select the heritage grain recipe, enter 900g, and hit calculate. BakeOnyx shows: ingredient cost $5.40, standard markup, price $18.50. You quote $18.50. You know you're making a $13.10 margin. The customer says yes. You confirm the order in BakeOnyx and it appears on your production schedule. This takes 45 seconds.
Managing your fermentation schedule when orders come in throughout the week
Before
Tuesday morning: you plan three 9-hour bulk ferments for the week. Wednesday: two new orders come in that need to be ready by Friday 6 AM. You're mentally juggling which dough batch each order comes from, when bulk ferment ends, when you need to pre-shape, when final proof needs to start. You text your assistant a voice memo at 11 PM: 'Remember, the heritage grain needs to come out at 3 PM Thursday.' Something gets missed. Thursday morning you realize one order didn't get final proofed overnight. You're baking it fresh while the customer is waiting.
After
Tuesday morning: you log into BakeOnyx and see your planned ferments and your orders for the week. You can see which orders fit into which ferment batch and what time each dough needs to move to the next stage. Wednesday: two new orders come in. You add them to BakeOnyx. The system shows they fit into your Thursday evening ferment. Your assistant clocks in Thursday morning and sees the day's bake list with exact times: 'Bulk ferment batch 3 comes out at 3 PM. Pre-shape at 3:15 PM. Final proof starts at 6 PM.' Nothing gets missed.
Finding a customer's order history and email thread
Before
A customer emails: 'Hi, I ordered a sourdough three weeks ago for next Thursday. Can I move it to the following Tuesday instead?' You search your email. You find the original order confirmation, but did you reply to confirm the date change? You're not sure. You reply 'Yes, that works!' but you don't update anything because you don't have a system to update. Two weeks later, the customer shows up Thursday expecting their order. You're scrambling to bake it fresh. The customer is frustrated. You've lost them.
After
A customer emails: 'Hi, I ordered a sourdough three weeks ago for next Thursday. Can I move it to the following Tuesday instead?' You open BakeOnyx, search their name, and see their full order history. You see the original order confirmed for Thursday. You click 'Edit Order,' change the date to Tuesday, and reply to the customer with confirmation. The order moves on your production schedule. The customer gets an automated email confirming the new date. Nothing gets missed.
Understanding your profitability by sourdough blend
Before
You sell five sourdough blends: classic ($18), whole wheat ($18), rye ($18), heritage grain ($18), and seasonal special ($18). You price them all the same because that feels right. But you suspect the heritage grain is costing you more. You don't have a number. At the end of the month, you know you made about $2,000 in sales, but you have no idea which products made money and which ones didn't. You can't make pricing decisions because you don't have data.
After
You log into BakeOnyx and run a 'Sales by Product' report for the last three months. You see: classic sourdough has a 65% margin, heritage grain has a 42% margin. You realize you've been underpricing the heritage grain. You raise it to $22. Over the next year, if you sell 20 heritage grain loaves per month, that's $480 more in profit. You now price based on actual costs, not intuition.
What Changes for You
Price custom sourdough orders in 60 seconds instead of 10 minutes of math
A customer calls asking for a 2-pound mixed-grain sourdough. With BakeOnyx, you calculate the exact cost, apply your margin, and quote them a price while they're still on the phone. Without it, you're either guessing or asking them to call back. You close orders faster and stop leaving money on the table. Over a year, handling 200 custom orders 9 minutes faster each is 30 hours you get back.
Sync your fermentation schedule with your orders so nothing gets missed
You plan your bulk ferments for the week. Your orders automatically populate your bake schedule. You see which orders fit into which ferment batch. Your assistant knows which doughs need to come out of the cold box and when. You stop double-booking fermentation space or forgetting an order in the proofer. One order per week that you catch because of the system is $18 in revenue you don't lose.
Find every customer email and order history in one place in 30 seconds
A customer texts asking if they can move their order from next Thursday to the following Tuesday. You open BakeOnyx, search their name, and see their full order history, the exact date they booked, and all previous communication. You reply immediately with confirmation and update the date. You stop losing customers because you can't find the thread.
Know which sourdough blends make money and which ones don't
You run a report in BakeOnyx: sales by product for the last three months. You see that your heritage grain sourdough has a 42% margin and your classic has a 65% margin. You repriced the heritage grain up $2. Over a year, if you sell 20 heritage grain loaves per month, that's $480 more in profit. You stop subsidizing products with your time.
Cut your tax prep time from a weekend to one afternoon
Every transaction — every flour order, every customer payment, every ingredient cost — is logged in BakeOnyx. You export your sales report and supplier spend report. You send them to your accountant. You spend two hours organizing, not 16. That's 14 hours of your life back every year.
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Start Pricing Sourdough Orders in 60 Seconds
Try BakeOnyx free for 14 days. No credit card required. See your exact costs, manage your fermentation schedule, and stop leaving money on the table.
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