Stop guessing when your sourdough will be ready. Plan your whole week in one place.
See your entire week's production schedule — fermentation times, bulk proof windows, oven slots, and customer orders — on one calendar. No more 4 AM panic texts to yourself.
See your entire week's fermentation schedule in one view. Know exactly when to shape, when to retard, and when to score — no more overproofed loaves or missed delivery slots.
You're running a sourdough bakery. Your orders come in at different times. Some customers want boules on Friday. Others need ciabatta on Saturday. Your bulk fermentation window is 4-6 hours. Your cold retard is 16-48 hours. Your oven fits 12 loaves per batch. You're managing 40+ orders a week across 8 different recipes — each with its own fermentation timeline. Right now, you're tracking this in a notebook, a Google Sheet, and your head. You've missed delivery dates. You've overproofed dough because you forgot when you shaped it. You've had empty oven slots because you didn't plan ahead. Sourdough bakery production planning software should solve this. It should show you exactly when each batch needs to start, when it's ready to score, and when to load the oven. BakeOnyx does that — and it works the way sourdough actually works, not the way generic bakery software pretends it does.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're tracking fermentation times on scraps of paper and in your head”
It's Tuesday morning. You shaped 18 loaves yesterday at 2 PM. Were they bulk fermented for 5 hours or 6? You don't know. You're standing in front of the cold box right now, and you have to guess whether they're ready to go in or if they need another hour at room temp. You've overproofed dough three times this month because you couldn't remember when you started the bulk ferment. Each overproofed batch is 8 loaves you can't sell — that's $48 in lost revenue, plus the flour, salt, and water you wasted.
“You don't know if you have oven space for tomorrow's orders until you start baking”
A customer orders 6 custom sourdough boules on Wednesday for Friday delivery. You say yes. But you don't actually know if your oven can handle it. You're baking your regular 40 loaves Friday morning. That's 4 batches at 12 loaves each. Can you fit 6 more? You won't know until Thursday night when you're trying to plan your Friday. Half the time you're scrambling. The other half you're telling customers you can't deliver on time because you didn't plan the oven schedule in advance.
“Your cold retard is a guessing game — and it's costing you sales”
You have 15 loaves in the cold box. You know they went in sometime yesterday, but you don't know exactly when. Some of them are probably ready to bake. Some might be over-retarded. Some might need another 8 hours. You can't tell without unwrapping them and looking. So you bake what you think is ready, and you hold the rest. But you don't know which orders those loaves are for, or when those customers need them. You've lost orders because you couldn't tell a customer 'yes, I can have that ready Friday' — you had to say 'maybe, I'll let you know Thursday.'
“You're spending Sunday night and Wednesday afternoon replanning your whole week”
Every time a new order comes in, your schedule shifts. You're manually updating your spreadsheet, moving batches around, recalculating fermentation times. It takes 45 minutes each time. You do this 3-4 times a week. That's 3-4 hours of administrative work that has nothing to do with baking. You're doing this on your own time, usually at night, because you can't afford to stop baking during the day.
“You have no idea which recipes are actually profitable”
You make a 750g sourdough boule. You sell it for $8. You make a 500g ciabatta. You sell it for $7. But which one actually makes you money after you account for flour, salt, water, and the gas to proof it? You don't know. You're guessing. You might be losing $0.50 per ciabatta and making $1.20 per boule, but you have no idea. So you can't make smart decisions about which products to push, which orders to take, or how to price custom requests.
Your entire week's sourdough production — visible at a glance
Monday morning, you open BakeOnyx. You see every order for the week — when it's due, what recipe, how many loaves. You see your fermentation schedule: which batches start today, which ones are bulk fermenting right now, which ones are cold retarding. You see your oven calendar: Friday you have 3 bake slots open. Saturday you're full. You can tell a customer calling in on Wednesday: 'Yes, I can do 8 boules for Friday. They'll be ready by 4 PM.' Your staff knows exactly what to prep. You're not replanning every time an order comes in. You're not guessing about retard times. You're not scrambling Thursday night. You're baking with confidence because you know your schedule 5 days in advance.
- ✓Fermentation timeline builder — set bulk proof time, retard time, and final proof for each recipe. See exactly when each batch is ready.
- ✓Order-to-bake schedule — every order automatically maps to a bake slot and a fermentation timeline. No manual scheduling.
- ✓Oven capacity calendar — see how many loaves fit each bake slot. Know immediately if you can take a rush order.
- ✓Batch costing by fermentation time — calculate the exact cost of a 750g boule with 5-hour bulk proof vs. 6-hour bulk proof. Price custom orders in 30 seconds.
- ✓Cold retard tracking — log when each batch goes into the cold box. Get alerts when it's been 48 hours and time to bake or refresh.
How It Works
Enter your sourdough recipes with fermentation parameters
You add your boule recipe: 500g flour, 350g water, 100g starter, 10g salt. You set the bulk fermentation window as 4-6 hours at 72°F. You set the cold retard as 16-48 hours. You set the final proof as 1-2 hours at room temp. BakeOnyx stores these parameters. Every time you use this recipe, the fermentation timeline is locked in.
Log orders with their due dates
A customer orders 6 boules for Friday at 4 PM. You enter the order: 6 boules, due Friday 4 PM. BakeOnyx shows you: to deliver Friday at 4 PM, you need to shape Thursday at 2 PM (assuming 1-hour final proof), which means you need to cold retard Wednesday night. That batch needs to go in the cold box Wednesday at 6 PM after bulk fermenting Wednesday 1-3 PM.
See your entire week's bake schedule on a calendar
You look at your production calendar. Monday: 3 batches starting (18 boules). Tuesday: 2 batches in cold retard, 2 batches starting (12 ciabatta). Wednesday: shape day — 4 batches going into cold box. Thursday: 3 batches coming out of retard, shaping 2 new batches. Friday: bake day — 4 slots available, you're using 3. You can see immediately: Friday you have 1 oven slot open. You can take 1 more order if it comes in.
Get alerts when dough is ready to move to the next stage
You set a notification: 'Alert me when the bulk ferment on Monday's boule batch hits 5 hours.' Wednesday at 1 PM, you get a notification on your phone: 'Boule batch 1 has been bulk fermenting for 5 hours. Ready to shape.' You know exactly when to shape, without guessing or checking the clock.
Price rush orders in 30 seconds
A customer calls Thursday afternoon asking for 8 boules by Saturday morning. You open BakeOnyx. Saturday's oven is full, but you could bake Friday evening if you start the batch Thursday night. You see: Thursday night start, 5-hour bulk ferment (short window), 8-hour retard (short window), Friday evening bake. That's a rushed timeline. BakeOnyx shows you the exact ingredient cost: $8.20 per boule at rushed fermentation times. You quote $22 per boule. Done in 20 seconds. Customer says yes. You add the order to your calendar. Your schedule updates. You're done.
See your sourdough schedule 5 days in advance. Start your free trial.
No credit card required. Set up your first recipe and schedule in 10 minutes.
Before & After BakeOnyx
Monday morning: planning the week's production
Before
You sit down with a notebook and a calculator. You have 38 orders for the week. You're trying to figure out which batches to start today, which ones to cold retard, and when you have oven space. You're writing down times: '18 boules, start 10 AM, bulk 5 hours, shape 3 PM, retard overnight, bake Friday.' But you have 8 different recipes with different fermentation times. You're flipping between recipes. You're recalculating. It takes 90 minutes. By the time you're done, you've already lost track of one batch that needs to go in the cold box today. You're stressed before you even start baking.
After
You open BakeOnyx at 5 AM. You see your calendar: 'Monday: Start 3 boule batches, 2 ciabatta batches, 1 focaccia batch. Oven slots: 4 available Friday, 3 available Saturday.' Every order is color-coded by recipe and due date. You see immediately: today you need to start 6 batches. You print the prep sheet for your staff. It shows exactly what dough to mix and when. You're done planning in 5 minutes. You're confident. You know you have oven space for all 38 orders. You start baking.
Wednesday afternoon: a customer calls with a rush order
Before
Customer: 'I need 12 boules by Saturday morning.' You: 'Let me check.' You open your notebook. You flip through. Friday's bake day. You have... you're not sure. You think you're full. But maybe you have space if you bake Thursday night? You'd have to start the batch Wednesday night. That's a 5-hour bulk ferment (short), 8-hour retard (short). You're not sure if that'll work. You tell the customer: 'I'll call you back Thursday.' You spend Thursday morning trying to figure out if you can fit it in. You can't. You call the customer back and say no. Lost order. $96 in revenue.
After
Customer: 'I need 12 boules by Saturday morning.' You: 'Let me check.' You open BakeOnyx on your phone. You see Friday's oven calendar. You have 1 slot open (12 loaves). Saturday's calendar is full. But you could bake Thursday evening if you start Wednesday night. You click 'Add Order.' You enter: 12 boules, due Saturday 8 AM. BakeOnyx calculates: 'Start Wednesday 10 PM, 5-hour bulk ferment, 8-hour retard, bake Thursday 11 PM.' Cost per boule: $2.50 ingredients + rushed fermentation surcharge = $9.50. You quote $24 per boule. Customer says yes. You add the order to your calendar. Your staff's prep list updates. You're done in 45 seconds. You took the order. Revenue: $288.
Thursday night: checking on your cold retard
Before
You're looking at your cold box. You have 45 loaves in there. You know some of them are ready to bake tomorrow. You know some of them went in Wednesday and some went in Tuesday. You don't know which is which. You don't have a log. You're unwrapping loaves one by one, looking at them, trying to figure out if they look ready. 'This one looks good. This one needs more time.' You're making a judgment call on every single loaf. You wrap some back up. You pull some out. You're spending 20 minutes doing this. And you're guessing. Tomorrow morning, 3 of the loaves you pulled out are overproofed. 2 of the ones you left in are underproofed. You have to make adjustments on the fly.
After
You open BakeOnyx on your phone. You see your cold retard log: 'Boule batch 1: in since Tuesday 6 PM (48 hours). Ready to bake.' 'Boule batch 2: in since Wednesday 2 PM (30 hours). Ready to bake or refresh.' 'Ciabatta batch 1: in since Wednesday 6 PM (26 hours). Needs 10 more hours.' You know exactly which batches to pull and which ones to leave. You pull 2 batches. You log it: 'Pulled Thursday 8 PM.' Tomorrow morning, you pull the ciabatta batch at 4 AM. You bake them at 5 AM. Every loaf is perfectly proofed. No guessing. No waste.
Pricing a custom order for a wedding or event
Before
A customer calls: 'I want 50 sourdough boules for my wedding Sunday. All the same shape. Can you do it? How much?' You: 'Let me think about this.' You do the math in your head. 50 boules. That's... 4 batches? 5 batches? You're not sure. Your normal boule is 750g. But maybe they want a smaller one? You don't know how long it'll take to make 50 identical loaves. You don't know how many oven slots you'll need. You're guessing. You quote $18 per boule ($900 total). You're not sure if that's enough. You might be losing money. You're nervous about the order. You want to say yes, but you're not confident in your price.
After
Customer: 'I want 50 sourdough boules for my wedding Sunday. All the same shape. Can you do it? How much?' You open BakeOnyx. You select: 50 boules, 750g each, due Sunday 10 AM. BakeOnyx shows: '50 boules = 5 batches of 10 loaves each. Fermentation schedule: Start Thursday 6 PM, bulk Friday 10 AM-3 PM, cold retard Friday 3 PM-Saturday 10 PM, final proof Saturday 10 PM-11 PM, bake Saturday 11 PM-1 AM.' Oven capacity: you need 2 oven slots. You have 2 available Saturday. Cost per boule: $2.40 ingredients + 0.5 hours labor per batch (shared across 10 loaves) = $2.85 per boule. You quote $20 per boule ($1,000 total). You're confident. You know you can deliver. You know you're making money. You take the order.
What Changes for You
Stop overproofing dough. Know exactly when to shape and when to bake.
You log when each batch starts bulk fermenting. BakeOnyx counts up. At 5 hours, you get an alert: 'Time to shape.' You shape it. You log the shape time. At 24 hours in the cold box, you get another alert: 'This batch has been retarding for 24 hours. Ready to bake or refresh.' You know exactly where your dough is in its fermentation. No more guessing. No more overproofed loaves. You'll reduce waste by 60-80% in your first month — that's 15-20 loaves per week you're not throwing away.
See your entire week's oven schedule. Take rush orders without panic.
You can see Friday's bake schedule at a glance: 4 bake slots, 3 are full, 1 is open. A customer calls asking for 12 boules by Friday. You see immediately: you have 1 oven slot open. That's 12 loaves. You can take the order. You quote the price in 30 seconds. You add it to your calendar. Your production schedule updates automatically. Your staff sees the new batch on their prep list. No scrambling. No 'I'll call you back.' You'll handle 20% more orders in the same week because you're not spending time replanning.
Cut your planning time from 3 hours a week to 10 minutes.
Right now, you spend 45 minutes every time a new order comes in, manually updating your spreadsheet and fermentation schedule. You do this 3-4 times a week. That's 3-4 hours of admin work. With BakeOnyx, you add an order to your calendar. The fermentation timeline populates automatically. Your oven schedule updates. Your staff's prep list updates. No manual rescheduling. You'll save 3 hours every week — that's 156 hours a year. At $25/hour labor cost, that's $3,900 in labor savings per year.
Know exactly which recipes are profitable. Price custom orders with confidence.
You see that your 750g boule costs $2.40 in ingredients and takes 10 hours of fermentation time (5-hour bulk, 5-hour retard). Your 500g ciabatta costs $1.80 in ingredients but takes 14 hours (4-hour bulk, 10-hour retard). At $8 per boule, you're making $5.60 per loaf. At $7 per ciabatta, you're making $5.20 per loaf. The boule is slightly more profitable — but only slightly. So you can price your ciabatta at $7.50 and still be competitive. You'll increase profit margins by 8-12% because you're pricing based on actual costs, not guesses.
Your staff knows exactly what to prep without calling you.
Your head baker logs in at 5 AM. She sees today's bake list: 'Shape 18 boules (3 batches) at 8 AM. Prepare 12 ciabatta dough at 6 AM. Pull 24 boules from cold retard at 7 AM.' She knows exactly what to do. No phone calls. No 'What should I start with?' She's prepping the right thing at the right time. Your production runs 15-20% faster because there's no confusion about what comes next.
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See your sourdough schedule 5 days in advance. Start your free trial.
No credit card required. Set up your first recipe and schedule in 10 minutes.
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