The Bakery Software That Knows Your Sell-Through

Most independent Australian bakeries still run the books on a Square register, a separate Xero file the accountant only opens at BAS time, and a wholesale spreadsheet that lives on one laptop in the office. The trouble is that none of those tools understand a bake day. Square treats your sourdough like a permanent SKU on a shelf, so the “stock” number is meaningless by lunchtime. Xero never sees what you threw in the bin at lockup. And the wholesale spreadsheet means the cafe across the road gets a different price than the corner deli, by accident, because nobody's reconciled it since the flour price went up. The margin leaks through all three gaps, and you only notice when the quarter's P&L comes back thinner than it felt at the counter.

OneBookPlus rebuilds the bakery around the daily-bake cycle. Punch in this morning's counts, 80 sourdoughs, 60 spelt, 40 croissants, and the POS decrements them through the day; the unsold remainder at lockup becomes your waste, captured in the audit trail. The dashboard turns that into a sell-through rate per product over 30 days, so tomorrow's bake count comes from data, not a hunch. Each variant carries two prices, the over-the-counter retail price and an optional wholesale price for your cafe accounts, and a cost-of-goods figure you bulk-edit when the flour supplier raises rates, so the gross-profit metric always reflects today's margin. GST is handled the way the ATO actually wants it: plain bread and plain rolls GST-free, the iced bun, the savoury pie and the catering order taxable.

Your Daily Workflow

The day starts at 4am with a 90-second stocktake on the phone while the first batch proves. From 7am the counter POS rings up cash and card; barcoded bagged loaves scan, unwrapped items tap by category, and the Saturday regular's stamp card fires automatically on the sale. By 11am the dashboard shows takings, peak hour, transaction count and average order value, and which bakes are running low. Custom-cake orders sit on the orders page with their 50% deposit recorded and the pickup date on the bake list. Then on Friday you batch the week's wholesale invoices off the price list in two taps, every cafe, deli and corner store at their agreed rate, and they email out Monday-payable.

Supplier Costs & Accounting

Supplier bills go in as they arrive. Photograph the docket from the flour mill or drag in the dairy wholesaler's PDF and the AI reads the supplier, date, GST and total, so you confirm the figures rather than key them. Code each one as ingredients, dairy, packaging or utilities and the BAS GST-credit split builds itself. Record the cafe's payment against its open wholesale invoice and the receivable clears. Come quarter-end the BAS summary is already prepared, GST collected on taxable bakes and catering, GST credits on ingredients, packaging and utilities, net amount owing, exportable in one click or shareable with your accountant (direct ATO lodgement is coming soon via the Tax Lodgement app).

Getting Started

Sign up free, no credit card, no lock-in. Choose “Bakery” as your business type and OneBookPlus pre-configures bakery categories (Loaves, Pastries, Cakes, Hot Food, Retail Bagged), an AU chart of accounts, and a tax-invoice template with your ABN and FSS certificate number. Import your products and wholesale customers via CSV from Square, Lightspeed Kounta, Xero or a spreadsheet. Most owner-bakers load their catalogue and run their first daily-bake count within fifteen minutes, and have the Friday wholesale run automated by the end of the week.