Bakeries run on prep math. We make the math less stressful.
Flour orders, daily pars, retail and wholesale split, online orders — Clockout fits a 4am-start operation as well as a 6am one.
What we hear from bakeries operators
Pre-dawn labor is the hardest schedule to keep
A baker who calls in at 3am is a hole that opens at 7am. Most software does not even notice until 9.
Wholesale orders fight retail prep
A 200-loaf wholesale order shifts the whole bake. The retail counter notices first.
Flour, butter, sugar prices move
Cost-per-loaf walks up 4 cents at a time. Across a year, that is a margin point.
How Clockout fits a bakeries operation
24/7 coverage alerts
Pre-dawn no-shows trigger coverage offers immediately. Bakers who want extra hours pick up before sunrise.
Wholesale-aware prep
Wholesale orders pulled into the day plan. Retail pars adjusted before the first oven turns on.
Cost drift on every invoice
Flour up 6%? Sugar up 4%? Each invoice is reconciled and flagged before margin moves.
“We finally caught a vendor sneaking 8% increases in. Switched to a different supplier and saved $14k over the year.”
Questions from bakeries operators
Wholesale order tracking is supported. Invoicing happens in your accounting tool of choice.
Yes. Cost-per-loaf, cost-per-croissant, all live and updated with every invoice.
Yes. The starter plan fits a single retail or single wholesale shop.
Built for bakeries. Worth a real trial.
Connect your POS, run the next two weeks on Clockout, decide with your own numbers.