For bakeries
Bakery inventory software that costs every batch.
Bakeries run on recipe cost — and a 14-ingredient dough is impossible to cost in your head. Stockcount counts ingredients by voice, scans supplier invoices, and prices every batch automatically. From $19/month.
The morning count
Count flour and butter by voice.
Walk dry storage, the walk-in, and the prep bench. Say what you see — bags of flour, cases of butter, trays of laminated dough, partial amounts as spoken. The voice agent structures it as you go.
- Bulk ingredients counted by bag, weight, or partial amount
- Prepped components (doughs, fillings, frostings) tracked too
- Counts timestamped and attributed to the baker
Recipe costing
Every batch, priced automatically.
A laminated croissant dough has more than a dozen ingredient lines. Stockcount costs the full recipe from current prices, divides by yield, and gives you per-croissant cost. When a supplier price moves, every recipe using that ingredient re-costs itself.
- Sub-recipes supported — doughs, fillings, frostings, glazes
- Per-unit cost: per croissant, per loaf, per cookie
- Yield-loss math so cost reflects usable weight
Supplier invoices
Scan the supplier invoice.
Flour, butter, chocolate, packaging — photograph the invoice or forward the PDF. The AI parser pulls line items, pack sizes, and per-unit costs, then re-costs every affected recipe.
- Photo, PDF, or forward-from-email — all handled
- Flags price changes over 10% before margin moves
- Re-costs every recipe that uses the ingredient
Built to stay cheap
From $19/month. No per-recipe limits.
A single-location bakery — wholesale, retail, or both — fits comfortably in Starter or Pro. No per-seat pricing, no per-SKU caps, no annual contract.
- Starter ($19/mo): a single retail bakery
- Pro ($49/mo): wholesale programs and multiple counters
- No credit card to try — 200 free credits on signup
What bakery operators ask
Common questions.
- How does bakery inventory software handle recipe costing?
- Bakeries live and die on recipe cost — a 14-ingredient laminated dough yielding 24 croissants is unfixable in your head. Stockcount costs every recipe from current ingredient prices and re-costs automatically when a supplier invoice changes. You can also use the free recipe cost calculator for one-off math.
- How does voice counting work in a bakery?
- Walk dry storage, the walk-in, and the prep area and speak what you see — "two bags bread flour, half a case butter, four trays of croissant dough." The voice agent records partial amounts as spoken. A count that took 45 minutes on a clipboard takes 15.
- Can it handle flour and other bulk ingredients?
- Yes. Count bulk ingredients by bag, by weight, or partially ("about a third of a bag"). The cost translation handles the math — a recipe using 14 oz from a 50 lb bag is costed at the fraction used, not the whole bag.
- Does it account for yield loss?
- Yes. Many baking ingredients are not 100% usable — spillage, trim, evaporation. You can build a yield percentage into per-unit cost so recipe cost reflects what you actually paid per usable unit, not raw purchase weight.
- How much does bakery inventory software cost?
- Stockcount starts at $19/month with a free tier (200 credits, no card) to start. Most single-location bakeries fit in the $19–$49/month range — far below legacy food-service inventory platforms.
- Can my bakers do the counts?
- Yes. Invite them as Counters — they can count but cannot see cost data. Every count is timestamped and attributed.
More questions? Ask directly.
Try it in your bakery this week.
200 free credits on signup. Set up your top ingredients in 10 minutes and cost your first recipe today.