Solutions / Bakery
Inventory software for bakeries
Crumble is an inventory system for small food businesses. You set up recipe cards, track stock and sales, and cost per portion is calculated automatically. Let's look at the problems a bakery runs into and how to solve them.
Problems and solutions
Problems every bakery runs into
Almost all of them come down to one thing: money leaking out unnoticed. Here's what happens and what to do about it.
It's unclear how much one item costs
Flour and butter are bought by the bag and block, but sold by the piece. Croissant cost is guessed by eye.
Prices set by guesswork
Some items sell at almost no margin, others with a good one, and without a calculation you can't tell which.
A recipe card for every item
Enter the grams of flour, butter, and filling per item in the recipe — Crumble will calculate cost from purchase prices.
Baked goods don't sell by evening
You bake extra to keep the display full, and whatever's unsold at the end of the day gets written off.
Money in the trash
Without tracking, it's unclear how much is thrown away and how much to bake tomorrow.
Write-offs with a reason
Every write-off is logged with a reason, and the sales and write-off history shows what to bake less of.
Butter, flour, and fillings get pricier, but menu prices stay the same
Purchase prices change several times a year, but baked goods prices were set once at opening.
Margin quietly evaporates
Every price hike from a supplier eats into profit on each sale, and you only notice it at month end.
Cost based on current prices
Crumble calculates the cost of every item from its recipe card and recalculates it whenever purchase prices change.
Butter and flour run out before the morning shift
Stock levels are known roughly, and orders to suppliers go out only once the shelf is already empty.
Lost sales
Items go on the stop list at the most profitable moment, and the supplier won't deliver until tomorrow.
Minimum stock levels
Set a minimum for key products — Crumble will notify you as soon as stock drops below it, while there's still time to order.
Cost and price
How to calculate baked goods cost
Cost per portion is the sum of everything that goes into one portion, per the recipe card. Price is calculated from cost and the margin you want on each sale.
Calculate it yourself
Cost = flour + butter + filling + packaging
Croissant price
150 ₽
cost 51 ₽ · 99 ₽ left from each sale
Price = cost ÷ (1 − margin)
Features
Everything a shift needs, and nothing more
Stock
Receipts, write-offs with a reason, stocktaking and expiry dates.
Recipes
The cost of every item is calculated for you, down to the kopeck.
Sales
Discounts, history and receipts nobody can quietly rewrite afterwards.
Locations
Each location has its own stock. Moving goods takes a couple of taps.
Analytics
What sells, where the losses are and which location carries the chain.
Notifications
We will tell you when the milk runs out or the cream is about to expire.
Works offline
The internet is gone.
The till is not.
Sales, write-offs and transfers are saved on the device and sent to the server once the network is back. Nothing gets lost or duplicated.
Pricing
How much Crumble costs
Right now every Crumble feature is free. The prices below are an estimate: we will let you know well in advance before paid plans appear.
Free — while we are in beta — use it for free
FAQ