Batch recipes
One recipe makes a tray of 24 — the ingredients are counted per batch, not per piece.
Bakeries & confectioneries
Bake, sell, and know what each piece really cost.
Record each bake against its recipe, and the flour, butter and sugar come off stock by themselves. See what was baked, sold and binned every day.
Switched on for your kind of business
Production runs
Record a bake and the finished goods go into stock while the ingredients come out.
Real cost of every piece
Cost per croissant or cake slice from what the ingredients actually cost you.
Shelf life and waste
Shelf life on every bake, and a daily view of what was baked, sold and binned.
Equipment register
Ovens and mixers with their service dates, so a breakdown does not catch you out.
A day at the counter
Bake
Record the morning bake: three trays of croissants, two of buns.
Sell
Tap the photo card at the counter; stock goes down as you sell.
Close the day
Mark what is left as waste or carried over, and see the day’s margin.
Questions owners ask
Can I sell cakes by the slice and whole?
Yes — make two items from the same bake, or use options on one item.
Does it handle several outlets?
Yes. Bake in one kitchen, transfer stock to each branch, and compare them on one dashboard.
Can I print price labels?
Yes, with name, price and barcode, on a label printer.
Try it at your own counter, free for 30 days.
Set up your business in the web app today. No card needed.