For bakeries
Butter went up again. Do you know what a croissant costs?
Bakeries live on recipes and thin margins. BrigadeKit costs doughs, creams and fillings as sub-recipes, prices by the piece, and tells you the moment butter, flour or eggs change the numbers.
Photo: Dan Gold / UnsplashDoughs and creams as sub-recipes
Cost a laminated dough or pastry cream once and use it across every product.
Cost per piece
Batch yields and portions give you the cost of each croissant, loaf or slice.
Price changes caught early
When dairy prices move, see which products need a new price.
How it works
- 1
Add base recipes
Doughs, batters, creams, glazes.
- 2
Build products
From base recipes plus toppings and packaging.
- 3
Set yields
Pieces per batch, including bake loss.
- 4
Price
Use the price at your target food cost.
Free tools to start with
Questions
Can I cost by the piece and by the whole cake?
Yes. Set the batch yield in pieces or portions and BrigadeKit calculates both.
Does it handle bake loss?
Use the yield percentage to account for weight lost in baking or trimming.
Is Starter enough for a single bakery?
Often, yes: Starter covers costing and inventory for one location with up to 100 recipes.
Cost your menu properly, once.
Free for 14 days. Bring a recent invoice and your top ten dishes.