Bakeries and patisseries
Production kitchen software: what every cake really costs
Recipe costing with yield loss, recipes with steps and temperatures, batches with expiry dates and prices that update themselves when you scan the supplier invoice. So every order leaves you a margin, not a hunch.
No card · running in under an hour · from €99/month + VAT
01 — The problem
Running a patisserie the hard way
Prices set by eye
Butter, flour and eggs go up every month, but the cake still costs what it did last year. Without an up-to-date costing, every supplier increase eats your margin without you seeing it.
Recipes in notebooks and heads
The good recipe is in a batter-stained notebook, or only in the head baker's memory. If they're off one day, production stops. And without exact quantities, the cost of each unit is guesswork.
Orders over WhatsApp with no control
Orders arrive by WhatsApp, by phone and in person. Without one place to see them, orders get lost, you over-buy (or under-buy) and nobody knows what needs producing tomorrow.
Expiry dates and waste never recorded
Cream that expires in the chiller, dough that gets thrown, product lost trimming fruit. What isn't recorded can't be fixed: silent waste is one of the biggest holes in a production kitchen.
02 — The tool
A system for bakeries and patisseries working to order
Recipe costing with yield loss and cost per unit
Break every cake or item down into its ingredients with exact quantities and apply trim and cooking loss to each one. The result is the real cost per portion or per unit, not the theoretical purchase price.
Recipes with steps, timings and temperatures
Get the recipes out of the notebook: each sheet includes numbered steps with duration, temperature and equipment. And with sub-recipes you can nest preparations inside others (crème pâtissière inside the mille-feuille) without duplicating anything.
Prices updated by scanning the invoice
Photograph the supplier invoice and AI reads it for you: your ingredient prices update automatically and every costing using them recalculates. No more typing prices by hand.
Production log
Record every batch in the kitchen log: what was produced, how much and when. With the production history you know what leaves the kitchen each day and can plan purchasing better.
Batches, expiry dates and traceability
Record batches with expiry date, supplier and lot number, spread across your stores and chillers. If an inspector asks where an ingredient came from, the traceability is one click away.
Supplier orders and shopping list
Generate the shopping list from what you're about to produce and turn what's missing into supplier orders. With multi-location stock control and low-stock alerts so you don't run out mid-week.
03 — How it works
Running the kitchen in three steps
Register your ingredients and recipes
Set up your ingredients with their prices (or scan your supplier invoices straight in with AI) and move your recipes from the notebook to sheets with steps, timings and temperatures.
Build the costing with yield loss
Assign quantities and yield loss to each ingredient and get the real cost per cake, unit or portion instantly. From there, price with reason and protect your margin on every order.
Control production, stock and expiry dates
Record what you produce each day, track batches and expiry dates in your chillers, and generate the shopping list and supplier orders without leaving the system.
04 — Dudas
Frequently asked questions about running a production kitchen
What is recipe costing and why do I need it?
A costing is the breakdown of what a preparation costs: which ingredients go into a cake, in what quantity and at what price, including yield loss (what you lose trimming fruit or baking). Without it, the selling price gets set by eye and, with flour, butter and eggs rising every month, it's very easy to be selling below cost without knowing. With SKANDA the cost per unit calculates itself and updates when prices change.
Is it suitable for a small bakery or only for large businesses?
It's designed precisely for small and mid-sized production kitchens working today with notebooks, spreadsheets and WhatsApp. You need no technical knowledge: you set up your ingredients and recipes and start seeing real costs on day one. You can see the available plans on the pricing page; they all include the full feature set.
How does supplier invoice scanning work?
You take a photo or upload the PDF of the invoice and the AI reads it: it recognises the products, quantities and prices, and automatically updates the cost of your ingredients. Every costing using those ingredients recalculates immediately, so your costs always reflect the last price you paid.
Can I handle traceability and expiry dates with SKANDA?
Yes. Every delivery is recorded as a batch with its supplier, lot number, expiry date and the store or chiller it's in. That way you know what expires first so you use it first, and if you need to trace an ingredient's origin for an inspection, you have full traceability without digging through delivery notes.
Can I try it for free?
Yes. You get a 14-day free trial with every feature, so you can build your first costings, scan a couple of invoices and check what every cake really costs you. No card, and the system running in under an hour.
Stop pricing by eye in your kitchen
Build the costing for your best-selling cake today and find out what each order actually leaves you.