Why You Should Consider an ERP for Your Bakery
Bakeries run on precision.
Whether you’re baking sourdough, pastries, pies or cakes — the ingredients, timing, and process all have to line up. But when it comes to managing the business side of baking, most bakeries are held together with spreadsheets, whiteboards, and crossed fingers.
And that’s fine… until it isn’t.
If you’re juggling orders, ingredients, production runs, pricing, and retail/wholesale stock across multiple systems (or none at all), it might be time to consider an ERP built specifically for bakeries like yours.
What does an ERP actually do for a bakery?
ERP (Enterprise Resource Planning) sounds like overkill. But in reality, it’s about simplifying operations — and letting you bake more while stressing less.
With Supply’d, bakeries can:
- Manage recipes with real-time costing as ingredient prices change
- Plan production in prep, make, bake, and pack stages
- Track batches for compliance and product recalls
- Maintain live inventory of ingredients, packaging, and finished goods
- Manage sales orders across wholesale, in-store, and online
- Keep pricing consistent across multiple channels
- Order from all your suppliers in one place, no matter how they send their product lists
Everything talks to everything — so when you make changes, they flow through the system automatically.
Why bakeries outgrow spreadsheets (fast)
What starts as a simple operation often grows into a daily juggle of:
- Tracking ingredient stock manually
- Guessing margins across product lines
- Missing supplier orders or reordering too late
- Taking wholesale orders by phone or email
- Overbaking or underbaking due to disconnected systems
And every mistake eats into your margin.
Bottom line
If your bakery is growing — or you’re just sick of working around systems that don’t fit — it might be time to look at an ERP designed for what you actually do.
Supply’d helps you get control of your ops, keep your margins in check, and focus on making incredible products.