For Bakeries, Patisseries & Wholesale Bread
The Bakery Software That Knows Your Sell-Through
Daily-bake stock that resets each morning, wholesale invoicing to your cafe clients, supplier-heavy expense tracking, FSS-compliant tax invoices, and a sell-through report that tells you exactly how many sourdoughs to bake tomorrow. Built for Australian bakeries who don't want their margin disappearing into the bin.
Free Tools & Resources
Reference material for owners and operators
Start a Cafe or Restaurant
8-step founder guide — ABN, GST, food licence, fit-out, liquor, insurance, suppliers, opening week.
Open →InteractiveMenu Item Pricing Calculator
Interactive estimator — food cost %, labour, overhead, GP target, and final menu price.
Open →ReferenceFood Safety Supervisor by State
FSS certificate requirements per state, refresher cycles, and when an Allergen Aware course is mandatory.
Open →Operator GuideRestaurant Industry Award (MA000119)
Plain-English MA000119 — Level 1–6 classifications, Saturday/Sunday penalties, casual loading, junior rates.
Open →ReferenceHospitality Insurance Guide
Public liability, food/product liability, liquor liability, business interruption, glass — coverage and premium ranges.
Open →Key takeaways
5- Australian bakeries must comply with FSANZ Standard 3.2.2A — Food Safety Supervisor (FSS) certification required for the business, with the cert number on every tax invoice over $82.50. State Food Acts (NSW Food Act 2003, Vic Food Act 1984, etc.) administered via your council Food Business Notification.
- GST applies to most prepared baked goods at 10% (loaves, pastries, cakes, hot pies), but BASIC baked-goods staples are GST-free: plain bread, bread rolls, plain bun without filling. Iced, filled or savoury baked goods are taxable. Catering/event sales are always GST. Get the line wrong and BAS gets messy.
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- Bakery COGS is dominated by ingredients (typically 28–42% of revenue for retail, 50–65% for wholesale-heavy operators) plus packaging (3–8%) and utilities (gas/electric for the oven, 4–7%). Tracking these as separate expense categories surfaces where margin actually leaks — most owners assume labour but it's usually ingredient inflation.
- Wholesale to cafes is often 40–60% of revenue for established bakeries — and the highest-volume / lowest-margin slice. Per-channel margin tracking (retail vs wholesale) is what tells you whether a new cafe contract is profitable or just busywork.
- OneBookPlus replaces the typical bakery stack — POS + Xero + a wholesale spreadsheet + Stampme — with one platform from $0/month Free (single-bakery owner-operator) up to $69/month Growth (multi-staff with full payroll). Australian-built and supported, in Melbourne.
The full bakery toolkit
Built for 4am-to-2pm reality
Most retail software assumes inventory restocks weekly. Bakery inventory restocks every morning, sells out every afternoon, and the margin between the two is what keeps the lights on. We built the workflow around that cycle.
Daily-bake stock that resets each morning
Sourdough loaves go in at 4am, sell out by 2pm, restock to zero overnight. The POS handles per-day stock counts; the dashboard surfaces sell-through rate per bake so you stop baking 20% more croissants than you sell.
Wholesale invoicing to cafes
Selling sourdough to the cafe down the road for $4 a loaf? Build a wholesale price list separate from the over-the-counter retail price, generate weekly invoices in two taps, track outstanding balances by client.
Supplier-heavy expense tracking
Flour, butter, sugar, packaging — bakery COGS dwarfs labour for most operators. Snap supplier invoices on the phone, categorise as ingredients vs packaging vs utilities, GST credits land in BAS automatically, cost-of-goods margins surface per product.
FSS-compliant receipts & tax invoices
Standard 3.2.2A mandates a Food Safety Supervisor for bakeries. Receipts include your ABN, GST line, and the FSS certificate number on the tax-invoice template — what you need for council inspections and BAS in one place.
Stamp cards for the morning regulars
Saturday-morning sourdough customers are the most loyal in retail. Digital stamp card joins via phone number at the counter, fires on every paid sale, redeem the free loaf as a cart discount. Birthdays board for the cake-of-the-month touch.
Sell-through rate per bake
Bake 60 sourdoughs, sell 52, throw out 8 — that's a 13% waste rate eating your margin. The dashboard shows per-product sell-through over 30 days so you adjust tomorrow morning's bake count from data, not vibes.
A bake day end-to-end
How a bakery day runs on OneBookPlus
Reset stock at 4am. Sell counter all morning. Invoice wholesale on Friday. Quarterly BAS in one click. Phone does the rest.
Set up your daily-bake catalogue
Categorise: Loaves, Pastries, Cakes, Hot Food, Retail Bagged. Each product has a GST-inclusive over-the-counter price and an optional wholesale price for cafe / restaurant clients.
Reset stock at 4am
Punch in today's bake counts (60 sourdoughs, 80 croissants, 24 ham-and-cheese, 12 carrot cakes). Stocktake takes 90 seconds on the phone. Yesterday's unsold variance flows into the audit trail.
Sell over the counter
Phone POS or iPad behind the counter. Scan barcoded bagged loaves, tap categories for unwrapped items. Cash or card. Stamp cards fire automatically for regulars who joined by phone number.
Invoice wholesale on Friday
Tap through each wholesale client (the cafe, the deli, the corner store). Confirm this week's delivery quantities — invoices generate from the wholesale price list and email Friday night for Monday-morning payment.
Trusted by Australian bakery operators
60 sec
Average lockup-to-close end-of-day count
0%
Sell-through reporting — no spreadsheet
Real-time
GST splits on every sale, BAS in one click
$0
Free plan — perfect for one-bakery owner-operators
Cafe savings calculator
What does your cafe tech stack really cost?
Cafes don't need OpenTable. They do need a POS, a stamp card, and reconciliation. Plug in your numbers — we'll show what you'd save and the loyalty revenue you'd recover.
POS subscription (Square, Lightspeed Kounta)
Monthly per-terminal fee
Stamp-card / loyalty app (Stampme, Sumup Loyalty)
Monthly platform fee
Accounting (Xero, MYOB)
Monthly subscription
Email marketing (Mailchimp)
Newsletters + campaigns
Loyalty members on your stamp card
Active regulars who'd join a digital card
Average ticket value
Coffee + pastry, breakfast, lunch
Your current tool stack
$133/mo
= $1,596/year
With OneBookPlus Starter
$29/mo
Replaces everything in the list. One bill.
~1 extra visit/mo per active loyalty member at $12 AOV. Digital stamp cards lift visit frequency 15–20% among regulars.
Free plan available · No card required · Cancel anytime
Australian Owned
Built in Melbourne, AU
GST Compliant
ATO-ready from day one
Bank-Grade Security
256-bit encryption
Free Plan Available
No credit card needed
Frequently asked questions
Common questions about bakery management software in Australia.
How does daily-bake stock work? My croissant count resets to zero every morning.
Open the stocktake page on the phone at 4am, punch in today's bake counts per variant. The POS decrements stock as customers buy through the day. At lockup, the unsold count is your waste — captured in the audit trail with reason 'counted' (or 'damaged' if you mark it down to staff). The dashboard's sell-through report shows the variance per product over 30 days so you can adjust tomorrow's bake from data.
Can I run wholesale prices separate from over-the-counter prices?
Yes. Each product variant supports two prices — the over-the-counter retail price and an optional wholesale price. When invoicing a wholesale client (cafe, deli, restaurant), generate the invoice from the wholesale price list. Retail POS sales always use the retail price. Margins report per-channel so you see exactly what your cafe-customer margin looks like vs walk-in.
What about Food Safety Supervisor (FSS) requirements?
Bakeries are covered under FSANZ Standard 3.2.2A, which mandates a Food Safety Supervisor for any food-service business. The tax-invoice template includes a field for your FSS certificate number — printed on every tax invoice over $82.50, useful for council inspections. The platform doesn't replace your council Food Business Notification, but it surfaces the right detail at audit time.
How does it handle ingredient cost tracking? Flour and butter prices change constantly.
Per-variant cost_price (cost of goods) updates as often as you want — bulk-edit through the COGS editor when your flour supplier raises prices. The dashboard's gross-profit metric uses current cost_price, so margin reports reflect what the product makes you today, not what it made you last month. Supplier invoices snap on the phone and categorise as 'ingredients' / 'packaging' / 'utilities' for the BAS GST-credit split.
I sell custom cakes — can I take orders and deposits in advance?
Yes. Use the orders page to create a custom-order invoice with a deposit line item (usually 50% upfront). The customer's full balance shows on the order; mark deposits paid as they come in. On pickup day, the remaining balance closes through the POS. Cake-of-the-week / birthday-cake orders surface on the dashboard so the team knows what's due to pack out.
What does it replace?
Most bakery operators we onboard come off a stack of Square POS ($60+/mo + 1.6–2.2%/tap), Xero ($35+/mo for the books), and a spreadsheet for wholesale clients and ingredient costs. OneBookPlus replaces the trio from $0/mo Free (one-owner bakery), $29/mo Starter or $69/mo Growth (with wholesale invoicing). The ROI calculator below shows the side-by-side.
Can it handle multiple staff and rostering?
Yes. Bakery shifts often span 3am–11am (baker) and 7am–4pm (front-of-house). Build the weekly roster with split shifts, staff clock in from phones, payroll runs PAYG + 12% super + penalty rates (Sunday and public holiday loadings included) automatically. STP-ready for the ATO.
About the author
Bishal Shrestha
Founder & CEO, OneBookPlus
Bishal has over a decade of experience in digital marketing, web development, and small business consulting across Australia. OneBookPlus bakery features are informed by direct work with Brunswick and Carlton artisan bakeries — operators running 4am-to-2pm with a wholesale book on the side, who needed daily-bake stock, per-channel margin, and FSS-compliant tax invoices in one platform instead of stitching together a POS + Xero + a spreadsheet.
Bake the bread. We'll handle the books.
POS, daily-bake stock, wholesale invoicing, BAS. From $0/mo. No spreadsheet at midnight.
Get Started FreeLast reviewed and updated: by Bishal Shrestha
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