Stop guessing when your sourdough will be ready. Know your fermentation timeline, inventory, and profit — all in one place.
Schedule production around fermentation, not the other way around. Track batch costs down to the gram of flour, and see which loaves actually make money.
Schedule 40 loaves across 5 different fermentation timelines in under 10 minutes, and know your exact cost per loaf — down to the gram of flour.
You're mixing dough at 5 AM, but you don't know if today's batches will be ready by 2 PM or 4 PM. Your notes are scattered across three notebooks and a phone memo. You're guessing on pricing because you've never actually calculated what a 850g sourdough loaf costs to make, let alone factored in the 16-hour bulk fermentation and overnight cold proof. Most sourdough bakery production scheduling software treats your fermentation timeline like it's optional — it's not. With BakeOnyx, you enter your actual fermentation schedule once, and the system builds your production timeline around it, tracks every gram of flour and starter, and calculates your exact cost per loaf.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're mixing dough at 5 AM but have no idea when it'll be ready to bake.”
You've got a 16-hour bulk ferment, a cold proof overnight, and a second-day bake. But which batches go in the oven at 10 AM? Which ones need another 4 hours? You're checking the dough by eye, which means you're in the kitchen constantly, and you're always either baking too early or too late. Last Saturday, you pulled a batch at 8 AM that wasn't ready. You had to slash it anyway because customers were waiting. Lost crumb structure. Lost reputation. You need a system that knows your fermentation schedule and tells you exactly when each batch is ready.
“You're running low on starter and flour mid-week but didn't know until Thursday night.”
You've got 12 loaves scheduled for Friday, but you only have 400g of starter left. You need 600g. Now you're frantically feeding your starter Wednesday night and hoping it's active by morning. Or you're calling your supplier at 8 PM asking if they can deliver flour by 6 AM. You've lost sleep over this more than once. You need inventory alerts that tell you Wednesday morning: 'You have 400g starter. Friday's orders need 600g. Feed now.'
“You've never actually calculated what a sourdough loaf costs you to make.”
You know flour costs money. Starter costs money. Salt, water, time in the oven — all costs. But you're pricing loaves based on what competitors charge or what feels right. You might be making $8 profit per loaf. You might be making $2. You don't know. You've got a notebook with ingredient costs written in pencil from 2022. You change your recipe every few months, and you never update the math. You're running a bakery on hope and habit, not numbers. You need to know: this 850g loaf with my current flour, starter, and salt costs me $3.42 to make. I'm selling it for $9. That's $5.58 profit per loaf, and I need to bake 25 loaves a week to hit my target.
“You're managing 3 different fermentation schedules but tracking them on paper and in your head.”
You've got your standard 16-hour bulk ferment loaves. You've got a batch that's going into a 48-hour cold proof. You've got a customer order for 200g mini loaves with a 12-hour timeline. You're writing batch numbers on the side of the dough container. You're hoping you remember which is which. You've mixed up batches before. You've also got walk-ins asking for loaves, and you have to guess whether you'll have extras. You need a production schedule that shows you: Monday 5 AM — mix batch A (ready 9 PM). Monday 6 AM — mix batch B (ready 2 PM Tuesday). Monday 4 PM — shape batch C (ready 8 AM Wednesday). All on one screen.
“Your staff doesn't know what to prep or when, so you're constantly explaining.”
Your baker shows up at 4 AM and asks, 'What do I do first?' You have to walk them through it every day. Or they start prepping the wrong batch. Or they shape dough that isn't ready yet. You end up doing half the work yourself because it's faster than explaining. You want them to clock in, see the day's schedule, know exactly which batches need what — without calling you. You want to sleep past 4 AM on Thursdays.
Your fermentation timeline becomes your production schedule. Your staff knows what to do. You know your costs and profit.
Monday morning, you log in and see today's bake list: Batch A (bulk ferment ends 2 PM, shape then), Batch B (cold proof ends 6 AM Tuesday, bake then), Batch C (ready for oven now). Your staff sees the same list on the tablet by the mixer. Inventory tells you that you have enough starter and flour for all three. Your cost sheet shows you're making $6.20 profit per Batch A loaf, $4.80 per Batch B, and $7.10 per Batch C. You spend 15 minutes planning the week instead of 2 hours. You bake bread, not spreadsheets.
- ✓Fermentation timeline scheduling — enter your bulk ferment time and cold proof duration once, BakeOnyx builds your production calendar
- ✓Batch-portion costing — know your exact cost per loaf down to the gram of flour and starter
- ✓Inventory alerts — get notified Wednesday if you'll run short of starter by Friday
- ✓Staff production list — your baker sees today's schedule and knows which batch to shape next, without asking
- ✓Multi-batch management — track 5 different fermentation timelines at once, all on one screen
How It Works
Enter your sourdough recipe and fermentation schedule once.
You type in: 500g flour, 100g starter, 10g salt, 120g water. Bulk ferment: 16 hours at 72°F. Cold proof: 12 hours at 38°F. Shape time: 30 minutes. BakeOnyx saves this as your standard loaf recipe. You also create a 'mini loaf' recipe (250g flour, 50g starter) and a 'weekend batch' recipe (48-hour cold proof). Each recipe has its own fermentation timeline.
Log your orders and let BakeOnyx calculate when each batch needs to be mixed.
A customer orders 12 loaves for Friday at 10 AM. BakeOnyx works backward: if the loaf needs to be ready at 10 AM Friday, and it requires 16 hours bulk + 12 hours cold proof + 1 hour shaping, then you need to mix this batch Monday at 2 PM. It shows up on your calendar: 'Monday 2 PM — mix batch for [customer name], ready Friday 10 AM.' You can see conflicts instantly. If you've already scheduled 20 loaves to mix Monday at 2 PM, you'll see it.
Check inventory alerts and reorder before you run out.
Tuesday morning, you see a notification: 'You have 300g starter. This week's orders need 450g. Reorder now or adjust Thursday's schedule.' You can click 'Reorder' and it pulls up your supplier contact. Or you click 'Adjust' and BakeOnyx shows you which orders you'd need to reschedule. No more Thursday-night panic calls.
Your staff clocks in and sees the day's production list on the tablet.
Your baker arrives at 4 AM. They open BakeOnyx on the iPad by the mixer. They see: 'Batch A — ready to shape (bulk ferment complete at 2 AM). Batch B — in bulk ferment, check at 8 AM. Batch C — cold proof, don't touch.' They shape Batch A. They check Batch B at 8 AM. They never have to call you. You sleep.
See your costs and profit per loaf, and adjust pricing if you need to.
Your cost report shows: Standard loaf costs $3.42 (flour $1.80, starter $0.92, salt $0.10, utilities $0.60). You're selling at $9. That's $5.58 profit. Mini loaves cost $1.71, you're selling at $5, profit $3.29. Weekend batch (48-hour proof, more flour) costs $4.10, you're selling at $10, profit $5.90. You can see which products are worth your time and which ones you should stop making.
Start scheduling sourdough around fermentation — not the other way around.
See your production calendar, batch costs, and inventory alerts in action with a free trial. No credit card required.
Before & After BakeOnyx
Scheduling a custom order for 24 sourdough loaves with a specific delivery date
Before
A customer calls Tuesday asking for 24 loaves by Friday at 10 AM. You do math in your head: 16 hours bulk ferment, 12 hours cold proof, 1 hour shaping. You think you need to mix Monday at 2 PM. But you're not sure if you already have something scheduled for Monday afternoon. You check your notebook. It's a mess. You call the customer back and say, 'I think Friday is possible, but let me confirm.' You spend 20 minutes recalculating and checking your notes. You still don't know if you have enough starter. You tell the customer yes and hope you can make it work.
After
A customer calls Tuesday asking for 24 loaves by Friday at 10 AM. You open BakeOnyx, click 'New Order,' enter the quantity and delivery date. BakeOnyx calculates: 'Mix Monday 2 PM. Ready Friday 10 AM.' You see your calendar for Monday — you have room. You check inventory — you have 450g starter, this order needs 240g, you're good. You tell the customer yes with confidence. You know exactly when to mix, you know you have the ingredients, and you know you'll be ready on time. Total time: 90 seconds.
Realizing mid-week that you're running low on starter
Before
It's Wednesday at 4 PM. You're mixing dough for Friday's orders and you realize you only have 200g of starter left. You need 400g for tomorrow's batch and 300g for Friday. You're 500g short. You frantically feed what you have and hope it's active by 6 AM Thursday. You don't sleep well. You check the starter at midnight. You check it again at 4 AM. You're stressed. You consider canceling a customer order. You lose the sale. You also lose sleep.
After
It's Tuesday morning. You open BakeOnyx and see a notification: 'You have 200g starter. This week's orders need 500g total. Reorder by Wednesday morning or adjust Thursday's schedule.' You have two days' notice. You call your supplier Tuesday morning and they deliver Wednesday afternoon. Or you decide Thursday's batch can wait until Friday, and you adjust the calendar. No stress. No lost sleep. No canceled orders.
Figuring out if sourdough loaves are actually profitable
Before
You've been making sourdough for 3 years. You price loaves at $9 because that's what the bakery down the street charges. You don't actually know if you're making money. You buy flour in 25 lb bags for $18. You feed your starter with flour and water. You use electricity for the oven. You spend 30 minutes shaping and scoring each batch. You assume you're making $3-4 per loaf profit, but you've never calculated it. You consider raising prices, but you're not sure if you can. You're running a bakery on habit and hope.
After
You enter your recipe into BakeOnyx: 500g flour ($0.90), 100g starter ($0.30), 10g salt ($0.02), 120g water ($0.00), utilities per loaf ($0.60). BakeOnyx calculates: $1.82 cost per loaf. You're selling at $9. Profit: $7.18 per loaf. You're making more than you thought. You also see that your mini loaves (250g flour) cost $0.91 and you're selling for $5 — that's $4.09 profit. Your weekend batch (48-hour proof, 550g flour) costs $2.10 and you're selling for $10 — that's $7.90 profit. Now you know exactly which products are worth your time. You can raise prices on the mini loaves or stop making them. You know your numbers. You make decisions based on profit, not guessing.
Your staff asking what to do first when they arrive at 4 AM
Before
Your baker arrives at 4 AM. They text: 'What do I do first?' You're still asleep. You don't answer for 20 minutes. They start mixing a batch that isn't ready to be mixed yet. You wake up and realize the mistake. You have to tell them to stop and start over. You lose 30 minutes. You're frustrated. You consider getting up at 4 AM every day to manage this. You're tired.
After
Your baker arrives at 4 AM. They open the BakeOnyx app on the tablet by the mixer. They see: 'Batch A — ready to shape. Batch B — in bulk ferment, check at 8 AM. Batch C — cold proof, don't touch.' They shape Batch A. They check Batch B at 8 AM. You don't get a text. You sleep until 6 AM. Everything is done right.
What Changes for You
Stop baking loaves too early or too late. Bake on schedule, every time.
You enter your fermentation timeline once. BakeOnyx tells you exactly when each batch is ready. No more guessing. No more checking dough every 30 minutes. You save 2-3 hours a week of standing in front of the oven, and your crumb structure improves because you're not pulling loaves early out of anxiety. Your customers notice better oven spring and more open crumb.
Know your exact cost per loaf and stop underpricing.
You've calculated that a standard 850g loaf costs $3.42 in ingredients and utilities. You're selling for $9. That's $5.58 per loaf. If you're baking 30 loaves a week, that's $167.40 profit. Before, you thought you were making $4 per loaf. Now you know you're making more. You also see which recipes are losers — mini loaves with a 48-hour ferment might cost more than you're charging. You adjust pricing or stop making them. Your profit margin goes from 'unknown' to 'documented.' Save 3-5 hours a week on pricing guesswork.
Manage 5 different fermentation schedules without a notebook.
Standard loaves, cold-proof loaves, weekend batches, customer custom orders, and walk-in batches — all on one calendar. You can see conflicts instantly. You never mix up batches again. You never forget which one goes in the oven at 2 PM. You save 1-2 hours a week on mental load and rework.
Your staff knows what to do without asking. You sleep past 4 AM.
Your baker clocks in, opens the production list, and knows exactly which batch to shape, which to check, which to leave alone. You don't get a 5 AM text asking what to do first. You save 30 minutes a day on explanations and 5 hours a week on oversight. You also reduce mistakes — batches shaped too early, dough proofed too long, wrong recipe mixed.
Never run out of starter or flour mid-week again.
BakeOnyx alerts you Wednesday if you'll need more starter by Friday. You feed your starter with time to spare. You call your supplier on Monday instead of Thursday night. You save the stress, the emergency delivery fees, and the missed orders. You also reduce waste because you're not overfeeding starter or buying flour in panic quantities.
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Start scheduling sourdough around fermentation — not the other way around.
See your production calendar, batch costs, and inventory alerts in action with a free trial. No credit card required.
Free 14-day trial. No credit card required. Plans from $29/month.