Guides written for pros
Playbooks on pricing, software, suppliers, regulations and getting more work, written for bakery owners.
POS and custom order software that actually fits a bakerySoftwareWhy generic restaurant POS misses what bakeries need for custom orders, and how to evaluate software built for deposits, design notes, and pickup timing.Pricing your case: getting food cost right before you set a priceBusinessHow to cost a recipe correctly, choose a target food cost percentage, and set case prices that survive an ingredient price spike instead of a slow bleed.Marketing custom cakes without letting them eat your calendarMarketingHow to market a bakery's custom cake business through photos and referrals without letting bookings overwhelm your production capacity.Sourcing ingredients without getting stuck to one supplierBusinessHow to balance a primary bakery ingredient distributor against backup sources and avoid getting stranded by a single supplier's price or shortage.Hiring and scheduling around a bakery's brutal hoursHiringHow to hire for early-morning production shifts, build a schedule that survives a call-out, and keep skilled decorators and bakers from burning out.Choosing ovens and mixers that match your actual productionToolsHow to size a commercial oven and mixer to your real batch volume, not your ambitions, and where new bakeries commonly overspend or underbuy.