Stop Juggling Orders and Proofing Times — Know Exactly What to Bake Each Day
A sourdough bakery order management software that tracks every order from inquiry to delivery, tells you what to prep today, and shows you which loaves actually make money.
See every order, every deadline, and every ingredient you need — in one place. Know what to mix at 4 AM without checking your phone.
You're running a sourdough bakery. Tuesday morning, you have 18 pre-orders for Wednesday delivery, 4 walk-in requests from yesterday, a catering order for 60 loaves due Friday, and you're not entirely sure how much dough you need to mix or whether you're actually making money on the $8 boule. You're tracking orders in your email, a notebook, and your head. You've missed deadlines before. You've baked too much. You've baked too little. A sourdough bakery order management software should tell you what to bake, when to bake it, and what it costs — but most software treats you like a coffee shop, not an artisan bakery with fermentation schedules and bulk orders. BakeOnyx is built for bakers like you.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're managing orders in three places and still losing emails”
A customer emails a quote request Tuesday. You reply Wednesday. They confirm Thursday. You write it in your notebook. Friday morning, you're looking at your notebook and your email and your calendar, trying to figure out if you already quoted them or if that was a different customer. You bake the order. They say they never got the quote. You lose the sale. Or worse — you bake it and they don't pick up. You've got 8 loaves of sourdough you can't sell.
“You don't know your actual cost per loaf until tax season”
You think your $12 sourdough makes $7 profit. You think your $6 rolls make $2 profit. You're guessing. You don't know if your starter is eating into your margins. You don't know if you're spending $3 on flour per loaf or $2.40. Come tax time, you realize you've been underpricing for months. You do the math and find out your $8 boule costs $4.20 in ingredients — but you've been selling them at $8 because that's what feels right.
“Your production schedule is in your head, and you're the only one who knows it”
Your assistant shows up at 4:30 AM. You tell them 'Mix the Wednesday batch, proof the Tuesday overflow, shape the Friday catering order.' If you're sick, they're lost. If you take a day off, they're baking the wrong things. You can't scale because everything depends on you remembering what needs to happen when. Your proofing schedule, your bake times, your bulk fermentation — it's all in your experience, not written down anywhere.
“Bulk orders and walk-ins scramble your entire week”
Wednesday morning, a restaurant calls. They want 40 loaves for Friday dinner service. You say yes. Now you're scrambling to figure out if you have enough flour, if your proofing boxes can handle it, if you need to adjust your regular orders. You're doing math on the back of an envelope. You don't know if you can actually deliver it without canceling someone else's order. You guess. You promise it. You stress about it for two days.
“You're spending Sunday night pricing next week's orders”
Sunday at 8 PM, you're sitting with your calculator, looking at next week's custom orders. A customer wants a 2 kg sourdough with a custom score. You need to figure out the cost. You look up the flour price from last week. You estimate the time. You add 40% markup. You call them Monday morning. They ask if you can do it for $2 less. You don't know if you can. You say maybe. You spend all week stressed about whether you made the right call.
Your Production Schedule and Order Costs — Automatic, Every Day
Monday morning, you open BakeOnyx on your phone. You see every order due this week, broken down by day. You see what you need to mix today, what needs to proof today, what bakes tomorrow. Your assistant sees the same thing on their phone. You know your exact cost per loaf — down to the gram of flour and the minute of labor. When someone calls with a bulk order, you quote them in 90 seconds, knowing you can actually deliver it. Tax season is an export, not a weekend of panic.
- ✓Enter each order once — see your production schedule automatically
- ✓Know your exact cost per loaf in under 60 seconds
- ✓Bulk orders show you flour, water, and proofing box availability instantly
- ✓Your assistant sees today's bake list without calling you
- ✓Track every order from inquiry to pickup — no lost emails
How It Works
Enter your sourdough recipes with actual ingredient costs
You log in and add your core recipes: your 1 kg boule, your 500g rolls, your 2 kg batard. For each one, you enter the ingredients (flour, water, salt, starter) and what you pay for them. BakeOnyx calculates the cost per loaf. Your 1 kg boule costs $2.85 in ingredients. Your 500g roll costs $1.40. You see it immediately. If flour prices change, you update it once — every recipe that uses flour updates automatically.
Create a production template for your typical week
You tell BakeOnyx: 'On Mondays and Thursdays, I mix my bulk fermentation. On Tuesdays and Fridays, I shape and final proof. On Wednesdays and Saturdays, I bake.' You set your proofing capacity (how many loaves fit in your boxes). You set your oven capacity (how many loaves you can bake in one shift). BakeOnyx now understands your rhythm.
Orders flow in — BakeOnyx builds your schedule automatically
A customer orders 3 boules for Friday pickup. You enter it into BakeOnyx (or they order through your website and it imports automatically). BakeOnyx checks: Do you have proofing space for 3 loaves on Thursday? Do you have oven space for 3 loaves on Friday? Yes to both. It adds them to your schedule. A restaurant emails: 40 loaves for Saturday. You enter it. BakeOnyx shows you: You need 56 kg of flour. You have 40 kg in stock. Reorder now. Your proofing boxes are at 85% capacity. You can fit it, but your regular orders will be tight. You decide yes or no in 30 seconds, not 2 days.
Your assistant clocks in and sees today's bake list
Your assistant arrives at 4:30 AM. They open BakeOnyx on their phone. They see: 'Mix 8 kg bulk fermentation (boules and rolls). Shape 12 boules from yesterday's bulk. Final proof 6 rolls from Tuesday. Bake 18 boules.' They see the exact amounts, the timing, the oven temperature. They don't call you. They start working. If they have a question, they ask it in the app, and you reply when you're ready.
You price orders while your hands are covered in dough
A customer calls Wednesday afternoon asking for a quote on a custom 2 kg sourdough with a decorative score, due Saturday. You open BakeOnyx on your iPad. You select the 2 kg recipe. You add 5 minutes for the custom score. BakeOnyx shows you: ingredient cost $5.70, labor cost $3.20, total cost $8.90. You add your markup. You quote $16.50. They say yes. You enter the order. It appears on Friday's bake list. Done.
See Your Production Schedule and Costs — Free for 14 Days
Start tracking your sourdough orders and costs today. No credit card required. See how much time and money you're leaving on the table.
Before & After BakeOnyx
Pricing a custom sourdough order while you're mid-bake
Before
A customer calls. They want a 1.5 kg sourdough with a custom score, due Saturday. You're elbow-deep in dough. You tell them 'Let me call you back.' You spend 20 minutes later figuring out the cost: How much flour? How much water? How long does it take to score? You call them back with a price that might be too high or too low. They negotiate. You don't know if you can absorb the lower price. You say yes anyway.
After
A customer calls. You're at the bench. You pull out your iPad. You open BakeOnyx. You select the 1.5 kg recipe. You add 'custom score' (5 minutes). You see the cost: $4.10 in ingredients, $2.80 in labor, total $6.90. You add your 140% markup. You quote $16.50. You confirm their Saturday pickup. You enter the order. It appears on Friday's bake list. You get back to your dough. Total time: 90 seconds.
Your assistant arrives Monday morning and you're not there
Before
You're sick. Your assistant shows up at 4:30 AM. They don't know what to do. They call you. You're in bed. You tell them 'Mix the Monday batch, proof the weekend overflow, bake the Friday orders.' They're confused. They ask questions. You're annoyed and sick. They start mixing but they're not sure how much. They might overproof something. They might underbake something. By the time you're back Wednesday, there's a backlog.
After
You're sick. Your assistant shows up at 4:30 AM. They open BakeOnyx on their phone. They see: 'Mix 12 kg bulk fermentation (8 kg boules, 4 kg rolls). Proof 6 boules from yesterday. Bake 14 boules and 20 rolls.' Every step is there. The amounts are exact. They don't call you. They work. By the time you're back Wednesday, everything is on schedule.
A restaurant calls Friday asking for a bulk order
Before
A restaurant manager calls Friday at 2 PM. They want 60 loaves for Saturday dinner service. You panic. You do math on the back of an envelope. You have 40 kg of flour. You need 50 kg. You'd have to reorder emergency flour at double the cost. Your proofing boxes are already full with regular orders. You'd have to cancel someone's order or bake twice as much Saturday morning. You say 'I can do 40 loaves.' They say 'We need 60.' You lose the order. Or you say yes and then spend all night stressed and baking until midnight.
After
A restaurant manager calls Friday at 2 PM. They want 60 loaves for Saturday dinner service. You open BakeOnyx. You see: Flour inventory: 40 kg. 60 loaves need 50 kg. Reorder cost: $15 extra. Proofing capacity: You're at 70%. 60 loaves would push you to 95%. Oven capacity: You can bake 70 loaves in one shift. You can do it. You calculate the cost: ingredient cost $51, labor cost $28, total $79. You add 50% markup for rush orders. You quote $120. They say yes. You place a flour order. You adjust Saturday's schedule. You're not stressed because you know you can deliver it.
You're sitting down to price next week's orders
Before
Sunday at 7 PM, you have 12 orders for next week. You pull out your notebook and your calculator. You look at each order: 'Custom 2 kg sourdough with a decorative score.' You estimate the flour cost from last week. You guess the labor time. You add 40% markup. You get $18. You're not sure if that's right. You call the customer Monday and quote it. They ask for a discount. You don't know if you can afford it. You spend all week thinking about whether you made the right call.
After
Sunday at 7 PM, you have 12 orders for next week. You open BakeOnyx on your laptop. You click 'Next Week's Orders.' You see all 12 orders listed. For each one, BakeOnyx shows you the ingredient cost and labor time. You review each quote. Most are already priced. You adjust two of them based on custom requests. You send all 12 quotes to customers with one click. By Monday morning, 10 customers have confirmed. You're done. You spend Sunday evening relaxing, not calculating.
What Changes for You
Stop losing orders because you can't track them
Every inquiry, quote, and confirmed order lives in one place. A customer emails Tuesday, you quote Wednesday, they confirm Thursday — the entire conversation is in BakeOnyx, not scattered across email and your notebook. You never miss a deadline because you forgot to write it down. You handle 30+ orders a week without losing a single one.
Know your exact cost per loaf — no more guessing at markup
You stop pricing based on 'what feels right' and start pricing based on actual costs. Your 1 kg boule costs $2.85 in flour, water, salt, and starter. You know it takes 18 minutes of labor (mixing, shaping, scoring). You know your exact margin. You price confidently. You're not leaving money on the table, and you're not underpricing yourself into bankruptcy. Most bakers discover they've been undercharging by $1-3 per loaf.
Your assistant knows what to bake without asking you
You stop being the bottleneck. Your assistant arrives, opens their phone, and sees exactly what needs to happen today. They don't interrupt you 8 times before 6 AM. They don't bake the wrong thing. You save 2-3 hours every morning that you used to spend directing them. You can actually focus on dough quality instead of logistics.
Bulk orders don't panic you anymore
A restaurant calls Friday asking for 50 loaves Monday. You open BakeOnyx. You see your flour inventory, your proofing capacity, your oven schedule. You know in 60 seconds whether you can do it. You don't spend the weekend stressed about whether you made the right call. You quote them the real cost (ingredient + labor + overhead), not a guess. You either say yes confidently or no honestly.
Tax season is one export, not a weekend of spreadsheet panic
December 31st used to mean: dig through your email, reconstruct your orders from memory, add up your costs, hope you didn't miss anything. Now you click 'Export Sales Report' and you have every order, every cost, every margin, every customer payment. Your accountant gets what they need in 5 minutes. You spend Sunday with your family, not with your calculator.
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See Your Production Schedule and Costs — Free for 14 Days
Start tracking your sourdough orders and costs today. No credit card required. See how much time and money you're leaving on the table.
Free 14-day trial. No credit card required. Plans from $29/month.