For bakeries, pastry shops and cake shops
Record what you bake, what you sell and this week's orders, and see every day how much you kept, with no notebook.
Flour, eggs and butter go up, and the price of bread stays the same without you noticing.
Saturday's cake and the school's 50 rolls live on a note stuck to the display case.
Between what you sold, what you threw out and what you paid the supplier, you never know if it was a good day.
What bakeries use most in the app.
Add the ingredients of each recipe and the app tells you what each unit costs, even when flour goes up.
Record how many loaves you made: the bread goes up and the ingredients come off your inventory.
Each order keeps the day you deliver it, and you see it in your sales list.
Tap the bread, the quantity and charge. Inventory goes down on its own.
Free units show at $0 on the receipt and come off your inventory.
Record what burned or didn't sell as a loss, with its cost.
The app tells you how much cash should be in the drawer; you count and see the difference.
Sales and payments received minus expenses and purchases, on the app home screen.
The school or the café that pays at the end of the month, with their payments and statement.
Everyday examples, step by step, with what you see in the app.
Recipes
Each cheese roll costs you $0.42 and you sell it for $1: it leaves you $0.58.
Production
You have 60 cheese rolls to sell and the flour goes down 2.4 kg.
Orders
In your sales list you see Matías's cake and what is left to collect.
Promotions
The receipt says 12 charged + 1 free, and 13 come off your inventory.
In one afternoon your bakery is up and running.
Download the app, create your account and name your business.
One by one or all at once from an Excel file: bread, cakes, flour, eggs.
Each sale takes stock off; each order is saved with its date.
At closing you see what you sold, what was lost and what you kept.
What bakery and pastry shop owners ask us most.
Yes, with recipes on the Growth plan: you add the ingredients and quantities, and the app works out the cost of each unit with your inventory prices.
You choose. If you bake in batches, ingredients come off when you produce and the bread has its own inventory. If you make it on the spot, they come off when you sell.
You record the sale with its deposit and set the scheduled delivery date. You see it in your sales list and collect the rest on delivery.
Yes. The Free plan lets you sell, give credit, take orders and track the inventory of up to 500 products, with ads. Recipes are on the Growth plan.
Yes. With the scheduled date you organize orders by delivery day, and with quotes on the Growth plan you send the customer the price before confirming.
Start free today. If it doesn't work for you tomorrow, delete it and that's it.
