We change the menu seasonally — how hard is it to add a new item?

What about items we bake daily that aren't in a recipe — donuts, cookies?

Can it handle our wholesale orders to local cafés?

Bakeries.

Every croissant carries its real recipe: 80g flour + 45g butter + 8g sugar + 2g yeast. Twenty muffins sold? Flour drops 2kg, butter 600g, twenty eggs. Sliced cakes are per-slice recipes so refunds restock the right amount. Margin numbers that finally reflect reality.

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What you get out of the box

•4 categories: Breads, Pastries, Cakes, Drinks.
•10 sold items: Baguette, Sourdough Loaf, Rye Bread, Butter Croissant, Pain au Chocolat, Blueberry Muffin, Chocolate Cake (slice), Vanilla Cake (slice), Mineral Water, Orange Juice.
•8 ingredients: bread flour (50kg), sugar (20kg), butter (10kg), yeast (2kg), salt (5kg), eggs (200 ea), milk (20L), cocoa (3kg).
•Every baked item has its real recipe attached. Selling consumes the ingredients you actually use.

Example: Blueberry Muffin

Ingredient	Per muffin
Flour	100g
Sugar	50g
Butter	30g
Egg	1 ea
Milk	60ml

Selling 20 muffins → flour −2kg, sugar −1kg, butter −600g, eggs −20, milk −1.2L. Real numbers, recorded.

Day-to-day in a bakery

•Spoilage? Mark what didn't sell off the stock at end of day — the books show it as waste, not lost product.
•Baked more than the recipe? Adjust the count in two taps. Baked less? Same.
•Sliced cakes are each their own item, with their own slice-sized recipe — that way a refund restocks the right amount.
•Bulk-buy flour? Receive it against your supplier in one step — the cost feeds your margin reports.

Why not the cheap option?

vs Square
No recipe-based inventory anywhere in the product. You ring “Croissant” — that's it. Bulk-buy flour cost shows on the supplier invoice but never lands against the croissant's margin.
vs Cybake / Cybertill (bakery specialists)
Enterprise-class — built for chains of 20+ outlets. Implementation runs into the tens of thousands; we're $29/store/month and live in five minutes.
vs A spreadsheet + Square
Where most independent bakeries actually land. The spreadsheet is stale by Wednesday; reconciling Sunday's sales against Monday's flour count is a job nobody wants.

Moving from Square or a generic POS?

→Items and customer list import via CSV. Your wholesale supplier list (flour mills, dairy, suppliers) imports the same way.
→Recipes don't exist on Square — we set them up over a quiet morning. Ten core items in two hours; the rest fall in as you ring them.
→Sliced cake recipes are per slice, not per cake, so a refund restocks the right amount automatically.
→Spoilage at end-of-day is a two-tap workflow — marks what didn't sell as waste, not lost product, with a reason code for the books.

Frequently asked questions

We change the menu seasonally — how hard is it to add a new item?: Two minutes. Add the item, pick its category, type the recipe (flour 100g, butter 30g, etc.). If the ingredients already exist as stocked items, you reference them; otherwise you add them inline.
What about items we bake daily that aren't in a recipe — donuts, cookies?: You can stock them as direct-stocked items (no recipe) — same as the convenience-store flow. The system tracks the count on the case; selling decrements; the next morning's bake replenishes via a stock-adjust.
Can it handle our wholesale orders to local cafés?: Yes. Use the ‘online’ channel on the order — separate from in-store. Send the invoice as a PDF receipt from the system. Future iterations land scheduled deliveries (already in our furniture pack); your wholesale orders inherit them for free.
Multiple shops?: One owner dashboard, separate registers per store, transfers between locations in one tap. Recipes live at the tenant level, so all shops share the same ingredient list and recipe edits propagate.
What hardware do we need?: Cheapest workable setup: iPad ($329), Star TSP143IIIBI printer ($230), Honeywell Voyager 1450G scanner ($120), Stripe Reader M2 ($59), any 24V cash drawer ($150). Under $900 total. You can use what you already own — almost any USB scanner and a Bluetooth printer.

New to this vertical? Read the bakery buyer guide →

Stop guessing your flour usage.

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