Bakery inventory template.
A bakery inventory spreadsheet with the math built in. Forty-seven items across baking and dry goods, fridge, freezer, and packaging. Cost per unit, inventory value, and what to reorder all calculate themselves. Free, no signup.
Download the bakery template
An Excel workbook with a pre-filled count sheet and a “How to use” tab. Opens in Excel and Numbers, and imports straight into Google Sheets.
Not quite your setup? The restaurant inventory template has versions for restaurants, cafes, and bars.
Why bakery counts pay for themselves.
Bakeries live on thin ingredient margins: flour, butter, eggs, and chocolate prices all move, and every price move changes what your croissant costs to make. A weekly count in walk order (dry storage, fridge, freezer, packaging) against current invoice prices is how you notice a supplier increase the week it happens instead of the month after.
From there the useful number is per-recipe cost. Feed your ingredient prices into the free recipe cost calculator to price your bakes. And when hand-typing counts and invoice lines gets old, Stockcount for bakeries counts by voice and reads your invoices from a photo.
Frequently asked questions
- Is this bakery inventory template free?
- Yes. No signup, no email, no watermark. Download the Excel workbook (it also opens in Numbers and imports into Google Sheets) or the plain CSV. If you would rather count flour sacks out loud and have the valuation happen automatically, Stockcount starts at $19 per month.
- What is in the bakery inventory spreadsheet?
- Forty-seven pre-filled line items across four sections in walk order: Baking & dry (bread, all-purpose, cake, pastry, and whole wheat flours, sugars, leaveners), Fridge, Freezer, and Packaging. Each line has Item, Unit, Vendor, Reorder point, Par, On hand, Pack price, Units per pack, $ per unit, Value, and To order. The formulas handle cost per unit, line value, section subtotals, the grand total, and how much to order to get back to par.
- How should a bakery count flour and bulk ingredients?
- Count in the unit you buy: whole sacks as ones, the open sack as a decimal (0.6 for just over half). Weighing the open sack is more precise, but a consistent visual estimate is enough for weekly ordering decisions. The sheet derives cost per unit from the sack price, so partial counts still value correctly.
- How often should a bakery count inventory?
- Weekly for perishables and high-spend staples (dairy, butter, eggs, flour), on the same day each week, ideally before your ordering day. Packaging can go monthly. Ingredient prices move often enough that a weekly count against current invoice prices is what keeps your recipe costs honest.
- How do I know what my baked goods cost to make?
- Ingredient inventory is the input; recipe costing is the next step. Divide each ingredient cost down to the unit your recipes use (per gram, per egg), then sum the recipe. Our free recipe cost calculator does this math. Keeping ingredient prices current from invoices is what makes the recipe number trustworthy.
- Does this template work in Excel and Google Sheets?
- Yes. The .xlsx opens directly in Excel and Apple Numbers with formulas intact. For Google Sheets, use File, then Import, then Upload, and choose "Replace spreadsheet". There is also a plain CSV if you just want the item list.
Count it out loud instead.
Stockcount turns spoken counts and scanned invoices into live inventory value and recipe cost. Plans from $19/mo, cancel anytime.