Doughs and fillings that keep up
Croissant dough, almond cream, glaze: each is its own recipe with its own cost. When the butter price changes, the dough, the cream and every product that uses them are recalculated.
Recipe costing
Know what every product costs at today’s prices.
BakeryMS works out the cost of each recipe from the prices on your latest supplier invoices — including the doughs and fillings you make yourself, waste and your team’s time. When a supplier raises a price, every product that uses it updates and you see which margins moved.
Used daily at Bazaar Bakery in Riga: 6 shops and a central bakery.
- supplier invoices processed in a month
- 219
- of invoices arrive without anyone forwarding them
- 88%
- of invoice lines read correctly
- 98%
- of lines matched to ingredients automatically
- 67%
Bazaar Bakery, August 2026. BakeryMS was built there; the founder co-owns Bazaar.
A costing spreadsheet is out of date the day a price changes.
Most bakeries cost a recipe once, when it is created. Butter, flour and packaging prices keep moving; the spreadsheet does not.
Costing in a spreadsheet
- Prices typed in by hand, often months old
- Doughs and fillings costed once, then forgotten
- Waste and labour left out, so margins look better than they are
- A price rise shows up only when the month’s profit is down
- One person knows how the file works
Costing in BakeryMS
- Ingredient prices come from approved supplier invoices
- Doughs, creams and fillings are recipes too; their cost flows into every product that uses them
- Waste % and preparation time are part of the cost
- A price rise of 5% or more shows the products it hits when the invoice is approved
- The office, production and management see the same numbers
How the cost is built
Four inputs, kept up to date by the work you already do.
- 01
Recipe
Enter ingredients in the units you weigh — grams, kilograms, litres or pieces. BakeryMS converts them to the unit you buy in, and eggs by their weight.
- 02
Ingredient prices
Supplier invoices arrive from Gmail or Google Drive, or you upload them. AI reads the lines and suggests matches; a person approves before any cost changes.
- 03
Waste and time
Set the recipe’s waste % and its preparation time per batch, per kilogram or per piece. Time is priced with the hourly rates of the people who make it.
- 04
Price and margin
Enter the selling price without VAT. You see cost per piece, the margin before and after salaries, and how it compares with your target.
What you see once recipes are in
Price rises flagged at the invoice
When an approved invoice puts an ingredient up by 5% or more, BakeryMS lists the products that use it, directly or through a dough or filling, with their new margin.
Margins on what you actually sold
With till sales imported, the margin report uses the price you actually got, after discounts, and ranks products by the profit they brought in.
- Products below their margin target, ranked by what they lose per week
- Waste included, valued at the cost on the day it was written off
- Sales import currently from CHD miniPOS
A cost history for every product
Each product keeps a log of its cost changes, with the ingredient price moves behind them on one chart.
A costing sheet for the office
Print the full calculation for a recipe — ingredients, waste, labour per person and margin — for a price review or a talk with your accountant.
Good to know before you start
Recipe costing is only as good as what goes into it.
Recipes need real quantities
Entering recipes with the amounts you actually use is the main setup work. We plan it with you during onboarding.
Labour needs times and rates
Without preparation times and hourly rates, the cost covers ingredients only.
Some purchases have no invoice
Ingredients bought without a supplier invoice need their price entered by hand.
Sales margins need till data
The sold-margin view uses imported sales. Today that means CHD miniPOS; ask us about your till.
Recipe costing questions
How does BakeryMS handle doughs and fillings we make ourselves?
Each dough, cream or filling is a recipe with its own cost per kilogram. Products use them like any ingredient, so a price change in a base recipe flows through to every product that uses it.
Where do the ingredient prices come from?
From supplier invoices your team approves. Invoices arrive from Gmail or Google Drive, or are uploaded; AI reads the lines and suggests matches, and prices change only after approval. Prices can also be entered by hand.
We weigh in grams but buy in kilograms. Does that work?
Yes. Recipe lines are converted to the unit you stock and buy in — grams to kilograms, millilitres to litres, eggs by their weight per piece.
Is labour included in the cost?
Yes, when the recipe has a preparation time. The time is priced with the average hourly rate of the people who can make the recipe, and margins are shown before and after salaries.
Are prices with or without VAT?
Costs and selling prices are kept without VAT; the price with VAT is shown next to it.
What does it cost?
Recipe costing is part of the full system: €149 per month for the first 12 months, €249 per month from month 13, and €490 one-time onboarding. No per-user or per-location fees. Hardware is separate.
Related
See what your products really cost.
Tell us about your recipes and suppliers, and we will show you how costing would work for your bakery. Or open the demo bakery and look around — it resets every hour.
€149/month for 12 months · €490 onboarding · all features included