1. Start Here
A built-in guide to setting up and using the workbook.
- Set-up steps: Settings, Ingredients & Packaging, Recipes, Price Book
- What to do for every order, every day and every week
- How the workbook works: blue headers for typing, gray headers calculated, the Check column
- One chain of costs and how allergens follow it
- Definitions of every figure: revenue earned, cash received, product cost, suggested price
- Capacity of the workbook, cottage food note and disclaimer
2. Dashboard
Your bakery at a glance, updated from your records.
- Period filter: this year, this month, last 30 days, all time, each quarter or each month of the report year
- Four cards: revenue earned, cash received, net profit and dollars per hands-on hour
- Net profit card shows the suggested tax set-aside for the year
- Revenue by product family: quantity sold, revenue, share and materials % — plus farmers markets and pop-ups
- Business health with healthy ranges: ingredients & packaging as % of product sales; average order; orders completed and cancelled; deposits held for upcoming orders; repeat customers; cottage food cap used; market sell-through; products priced below your target margin
- Needs attention: 11 counters, from orders due this week to entries to fix
- Cash in vs. cash out chart by month
- Top products, who owes you and your best customers
3. Action Board
What needs your attention today and this week.
- Due in the next 7 days: date, time, order, customer, pickup or delivery, payment status and balance
- Money to collect: deposits due now and balances, with overdue first
- Quotes and inquiries waiting for a yes
- Past orders still open
- Stock to reorder, cake stands out and customer dates in the next 30 days
- Reminders: cottage food cap, food safety card, permit, insurance, next estimated tax payment, this week's production
- A "+ N more" line when a list has more rows than it shows
- Your own task list (25 rows) with due date and a ✓ when done
4. Customers
One row per customer.
- Name, phone, email, delivery address and city / ZIP
- Status (Lead, Active or Inactive) and how they found you
- Allergies and dietary notes, printed on confirmations and invoices
- A date to remember with the occasion (birthday, anniversary), shown 30 days before
- Orders, total spent, what they owe, last order and next order, filled in automatically
5. Orders
Every order, from the first inquiry to the final payment.
- Order number, order date, customer, occasion, due date and time
- Pickup, delivery (miles), in-state shipping or market / pop-up
- Delivery fee from your policy (or typed), setup, rush and discount
- Status: Inquiry, Quoted, Booked, In Production, Ready, Completed or Cancelled
- Deposit and final payment with their dates, payment method
- Cake stand rented and returned, design notes
- Automatic: items subtotal, fees, sales tax, order total, deposit due, balance due date, balance, payment status (Quote, Deposit due, Balance due, Overdue, Paid), lead days, cost, profit and the allergens in the order
- Up to 500 orders
6. Order Items
The products in each order.
- Order number, product from the Price Book (or a custom item), flavor / details and quantity
- Price from the Price Book or your own; cost for custom items
- Line total, cost, taxable flag, allergens and cottage food check
- Up to 1,500 lines
7. Order Confirmation
A printable quote or order confirmation.
- Pick the order number: your details, the customer, date, time, pickup or delivery and every item fill in
- Shows QUOTE for inquiries and quotes, then ORDER CONFIRMATION
- Subtotal, delivery, setup and rush, discount, sales tax and total
- Deposit to book, deposit paid, balance and its due date
- Allergens in the order, the customer's allergy notes and your allergy note
- Your order terms, care note and a signature line
8. Invoice
A printable invoice that becomes a receipt.
- Pick the order number; up to 14 item lines fill in
- Deposit and final payment received, balance due
- Shows RECEIPT once the order is paid in full
- Your payment instructions in the footer
9. Production Plan
Everything you need for your baking days.
- Pick the days: from / to
- Orders due (Booked, In Production, Ready) with a bake-by date and payment status — up to 25
- What to make: quantity of each product, servings or pieces, hands-on hours and allergens
- Batches to make: amount of each recipe, exact batches and batches rounded up to ½, with cost
- Shopping list: needed, in stock, packages to buy and estimated cost — up to 40 items
10. Cake Builder
A price for any custom or tiered cake.
- Up to 5 tiers: shape, size and height (4 in with 2 layers or 6 in with 3)
- Servings, cups of batter, frosting and filling for each tier
- Batter, frosting and filling recipes with their cost per cup and the batches needed
- Decoration level (Simple, Moderate, Detailed or Showpiece), fondant costed from your inventory, toppers, boards and boxes, extra hours
- Price A by cost and margin; Price B by the serving, with tier surcharge and design fee; the recommended price is the higher of the two
- Delivery and setup, customer total, price per serving, profit, margin and deposit to book
- By the dozen: base recipe and icing per piece, detail level, colors and packaging → price per dozen, per piece and order total
11. Products & Price Book
Every product you sell, built from your recipes.
- 25 products pre-built: custom cakes, sheet cakes, cupcakes, decorated cookies, cookies and bars, cake pops, breads, pies, gift boxes and add-ons
- Up to 8 components each: recipes or items (boxes, boards, toppers, labels) with quantities
- Hands-on minutes, your price, taxable flag, on-menu flag and net weight
- Ingredients and decorations, packaging, labor + overhead, total cost and suggested price
- Price per serving or piece, margin and Price Health: OK, Below target, Loss or Suggested
- Allergens and cottage food check from the recipes
- Up to 100 products
12. Recipes
Your recipes and what each batch costs.
- 19 base recipes pre-filled: batters, buttercreams, ganache, royal icing, fillings, cookie doughs, bread and pie
- Recipe type, yield, yield unit and baking loss %
- Method and bake notes
- Batch weight, batch cost, cost per yield unit (cup, piece, loaf, pie…) and finished grams per unit
- Allergens, refrigeration warning and the products that use it
- Up to 60 recipes
13. Recipe Lines
The ingredients of every recipe.
- Recipe, ingredient, quantity, unit and note (sifted, softened…)
- Units: cups, tablespoons, teaspoons, fluid ounces, ml, liters, pints, quarts, gallons, ounces, pounds, grams, kilograms, each and dozen
- Grams and cost of each line, calculated
- Up to 1,200 lines
14. Recipe Card
Any recipe, scaled for the kitchen.
- Pick a recipe and a scale (× batches) or the yield you need
- Every quantity scaled, with grams and ounces
- Batch total, cost per yield unit, allergens, refrigeration and method notes
- Up to 22 ingredient lines; printable
15. Ingredients & Packaging
Everything you buy, with its real cost.
- 65 items pre-filled with typical 2026 US prices: ingredients, decorations and packaging
- Category, type, unit, package size and package price
- Grams per cup and grams per each for conversions and label weights
- Name on labels, with sub-ingredients
- The 9 major allergens, tree nut type and Needs Fridge flag
- Stock, reorder level and supplier; items to reorder show on the Action Board
- Cost per use unit, cost per cup and the recipes that use it
- Up to 150 items
16. Servings & Pan Guide
How many people each pan feeds.
- 17 pans: round 4–16 in, square 6–16 in and sheet pans (9x13, 11x15, 12x18)
- Wedding and party servings, cups of batter per layer, layers per tier, cups of frosting, oven temperature and bake time
- Based on Wilton charts for 2 in deep pans; editable
- "How big a cake do I need?": the smallest round, square or sheet cake for your number of guests
17. Label Maker
Cottage food labels from your recipes.
- Pick a product, the baking date and (optional) the net weight
- Product name, ingredients in descending order of weight, "Contains" line with the major allergens
- Net weight in ounces and grams, baked date and best-by date
- Business name, label address, permit number, your state's home-kitchen statement and storage line
- Warning when a product contains an ingredient that needs refrigeration
- Print sheet: 10 labels, 2 x 4 in (Avery 5163 / 8163 layout)
Note: check every label against your state's rules before you print it.
18. Menu & Allergen Chart
A printable menu for markets and customers.
- Products marked On Menu: family, sold by and price
- A dot for each of the 9 major allergens
- Your allergy note and home-kitchen statement
- Up to 40 products
19. Cottage Food & Markets
Your state's rules and your market days.
- Cottage food summary for the 50 states and DC (reviewed November 2026): annual sales cap, online orders, in-state shipping, permit or registration and notes
- Your state: gross sales this year, cap used, share of the cap, room left and status (OK, Getting close or Over the cap)
- Renewals: food safety card, permit and insurance, with Renew soon 60 days before
- Checklist: menu items that need a fridge, orders shipped, label statement, permit number, products to review
- Farmers markets and pop-ups: date, booth fee, hours, pieces brought and sold, sales and cost of goods → leftover, sell-through, profit and profit per hour
- Markets this year: count, sales, profit and average sell-through
- Up to 100 markets
Note: a starting point, not legal advice. Confirm the rules with your state.
20. Expenses
Every business cost, recorded once.
- Date, vendor, category, description, amount, payment method and receipt kept
- 17 default categories, including ingredients, decorations, packaging, pans and tools, equipment, kitchen utilities, permits and training, insurance, market fees and payment fees
- Optional order link for order-specific costs
- Up to 1,500 expenses
21. Mileage Log
Business driving with the IRS rate applied.
- Date, purpose, from → to, miles one way, round trip and optional order
- IRS standard mileage rate for the trip date, from an editable rate table in Settings
- Total miles and deduction per trip
- Up to 1,000 trips
22. Tax Set-Aside
How much to put aside, month by month.
- Cash in (deposits and payments by the date received, plus market sales), expenses, mileage deduction, net and set-aside
- Four quarterly estimated payments (Form 1040-ES periods) with due date, set-aside amount and status: Paid, Due soon, Past due, Upcoming or Nothing due
Note: a planning estimate, not tax advice. Ask your tax professional.
23. Settings
Your business details and the pricing engine behind every calculator.
- Business name and contact details, label address, report year and as-of date
- Your state, permit number, annual sales cap, home-kitchen statement, best-within days and storage line
- Sales tax rate for taxable products and tax set-aside percentage
- Hourly rate, monthly overhead and baking hours, target margin and price rounding
- Serving size (party or wedding), price per serving for buttercream and fondant, tier surcharge, minutes per serving and filling %
- Deposit, paid-in-full limit, balance due days, lead time, rush fee, delivery (flat fee, radius, per mile), setup fee, cake stand deposit and quote validity
- Order terms, care note, allergy note, invoice footer and renewal dates
- Tables: units, decoration levels (extra hours and design fee) and tier heights
- Editable lists: product families, sold by, payment methods, lead sources, inventory and expense categories, recipe types, yield units, trip purposes and mileage rates
