Bakery POS system: counter sales, recipes, and cost per loaf
A bakery needs a POS that is fast at the counter and honest about cost. The right system rings up the morning rush, then tells you what each loaf actually cost to make.
What a bakery needs from a POS
A bakery counter is a stream of small, similar sales: a croissant, two rolls, a slice of cake. Speed matters at 8 a.m. But the harder questions come later. What does a loaf cost in flour, butter and packaging? How many came out of the oven versus what you planned? What was thrown away on Friday night?
Counter sales
- Sell by category or search, with several payment methods on one order if needed.
- Barcode scanning for packaged goods.
- Bluetooth thermal printers (58 mm and 80 mm) for receipts, plus item labels for boxed cakes and packaged bread.
- Offline mode: keep selling if the internet drops; sales sync when it returns.
Pre-orders from your storefront
Birthday cakes and party orders usually arrive by message. With the POS plan, customers can order from your storefront page (epidom.fr/@your-bakery) for pickup or your own delivery. Orders from the page are currently pay at the counter: the POS alerts you and you mark the order paid. The storefront page with your menu is free forever; online ordering is part of POS.
How to cost a bakery recipe
- List ingredients and their prices — Flour, yeast, butter, sugar, eggs and packaging, each at its current purchase price.
- Write the recipe with quantities — Grams of flour and butter for one batch of dough, and how many pieces it yields.
- Divide batch cost by pieces — Total ingredient cost divided by yield is the cost per piece. Add packaging.
- Compare with the selling price — Price minus cost is your gross margin per item.
Example: a batch of dough uses $40 of ingredients and yields 30 rolls. Cost per roll is about $1.33. Sold at $3.00, the gross margin is $1.67 per roll, roughly 56% of the price. Figures are illustrative only.
Bakery inventory and production batches
On the Operations plan, Epidom keeps an ingredient catalogue, calculates cost per item from your recipes, and deducts stock as orders complete. Production batches record what you planned to bake against what actually came out, with the cost per batch. If a batch meant for 30 rolls gives 26, you see the gap and its cost. Low-stock alerts warn you before the flour or butter runs out, and supplier orders keep reordering in one place.
Waste in your finance reports
Unsold bread is a cost. Operations finance reports show waste alongside revenue, cost of goods, gross margin and item margin, with PDF and Excel export. If the same variety keeps ending up in the bin, you will see it and can bake less of it.
Pricing
POS is $14.99 per month ($12.49 per month billed yearly) with a 14-day free trial. Operations, which adds recipes, costing, production batches and reports, is $29.99 per month ($24.99 yearly). Prices are before tax.
Questions
What is the best POS system for a bakery?
Look for fast counter sales, item labels, pre-orders, and recipe costing in the same tool. Epidom covers the counter in the POS plan and adds recipes, stock and production batches in Operations.
How do I calculate the cost of a loaf or pastry?
Add up the ingredients in one batch, add packaging, and divide by the number of pieces. In Epidom's Operations plan you enter the recipe and ingredient prices, and cost per item is calculated for you.
What are production batches?
A production batch records one bake: planned yield, actual yield, and cost per batch. It is available on the Operations plan.
Can customers pre-order from my bakery's page?
Yes, on the POS plan. Orders are pay at the counter for now: you get an alert and mark the order paid. Online payment on the storefront is not available.
How much does a bakery POS cost with Epidom?
POS is $14.99 per month ($12.49 billed yearly) with a 14-day free trial. Operations is $29.99 per month ($24.99 yearly) and adds recipes, costing, stock, production batches and finance reports.