For bakery owners
Cost the recipe, price the case.
Flour, sugar, and ingredient pricing in bulk, a directory of distributors, oven brands, and POS software, plus the batch-cost and wholesale-margin math that keeps a bakery rising.
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In this issue
MarketingMarketing custom cakes without letting them eat your calendarBusinessSourcing ingredients without getting stuck to one supplierHiringHiring and scheduling around a bakery's brutal hoursSoftwarePOS and custom order software that actually fits a bakeryLatest issue
The Bakery Pro Weekly: Issue #1
Welcome to The Bakery Pro Weekly — your first issue: our best guides and a first look at the directory for bakery owners.
What you get
Four practical tools for running the shop
The weekly brief
One focused email a week: pricing moves, supply and lead-time signals, regulation changes, and the business side of running a shop.
Supplier & software directory
Vetted distributors, equipment brands, software, financing and insurance. Filter by category and location. No pay-to-win rankings.
How-to & buyer guides
Practical playbooks: pricing a job, choosing software, cross-referencing parts. Written for pros, not homeowners.
Directory
Find suppliers & software near you
Join the The Bakery Pro Weekly
One useful email every week. Free. No fluff.
Questions
Who is Bakery Pro for?
Independent Bakery contractors and shop owners. Everything here is written for people who run the business, not for homeowners.
How much does it cost?
The newsletter, guides, and a free directory listing are free. Paid options (featured listings and sponsorships) are clearly marked.
How often is the newsletter?
Once a week. We would rather send one email worth reading than five you delete.
How do I list my business?
Submit a free listing in the directory in about two minutes. You can upgrade to a featured placement any time.