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 its over-the-counter retail price 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 one tap adds a stamp to the Saturday regular's card. By 11am the dashboard shows takings, peak hour, transaction count and average order value, and which bakes are running low. A custom cake goes on an invoice that asks for a 50% deposit, with the pickup day as its event date so the balance falls due by pickup. Then on Friday you invoice each cafe, deli and corner store for the week, typing in the quantities and the price you agreed with each, and the invoices email out Monday-payable. A standing order can go on a recurring invoice instead, from Starter.

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 sets up your counter register, products, daily sales and an Orders page for orders you take at the counter or by phone, on an Australian chart of accounts. Add your own categories (Loaves, Pastries, Cakes, Hot Food, Retail Bagged), and 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 by the end of the week each cafe with a standing order can be set up as a recurring invoice (Starter and above).