Orders on a portal, before the cut-off.
Standing orders, delivery days and credit limits are checked when the café orders, not when you read the message.
Software for wholesale bakeries. From the 14:00 cut-off to the 06:00 drop.
Cafés order on your portal, the night's plan builds from those orders, bakers scan lots as they mix, and drivers deliver with proof. One record, so nobody retypes anything at 2am.
Wholesale and productionOvernight bakesCustom cakes and catering
Tonight's planExample · 14:00
Tuesday · deck ovens86% capacity
Butter croissant · oven 11,240
Country sourdough · oven 2380
Changeover sesame → plain needs a sanitation check
Butter, flourallocated
What changes
Three problems every bakery knows. Fixed on one record.
Tonight's plan from tomorrow's orders.
Every order and standing order, sized to your ovens and lines, with allergen changeovers sequenced.
Costs that move with flour prices.
Recipes are costed from current ingredient prices, so the margin on every loaf is up to date.
How it works
From the cut-off to the café. Every step on the same record.
Orderedportal and cut-off
Plannedovens and lines
Bakedscanned lots
CheckedCCPs and holds
Deliveredsignature and photo
Invoicedwhat was delivered
Modules bakeries use
BakeriesWho uses it
A screen for every role in the bakery.
On the roadmap
Coming for growing bakeries. Published, so you can plan with us.
Questions
Bakeries, answered.
Can customers order custom cakes?
Yes. Customers request a cake with flavour, size and inscription. You send a quote, and they accept it with a deposit.
Will bakers need much training?
Very little. The floor app speaks English, Spanish, Canadian French or Portuguese, and a short lesson follows when an SOP changes.
Do we have to use every module?
No. You can start with the portal and production, then add quality, labels and delivery. Nothing is migrated later.
Can we keep our accounting software?
Yes. Supplier-invoice journals export for QuickBooks Online today, and direct sync with QuickBooks Online and Xero is being built.
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