A bakery lives on yields and volatile inputs — one dough becomes dozens of pieces, and flour, butter and eggs never sit still. Lowboy is a sous-chef for the back of house: it costs every loaf, bun and pastry from your real invoices, flags the day flour or butter jumps, and sizes tomorrow's bake to how each weekday actually sells — so less ends up unsold in the case.
You bake because you love it — not to re-cost flour and butter every week. Let Lowboy track the numbers so more of your morning is in the oven, where it belongs.
You already handle the paper — Lowboy just reads it. Snap the flour invoice, the price sheet, a recipe card, the day's sales. Nothing about how your bakery runs has to change; it simply adds a smart layer on top that turns your intuition into numbers.
Then it acts like a sous-chef who never sleeps: computed from your data, never guessed. "Butter's up 14% — your croissant slipped under target, re-price to $4.75." "You baked 60 baguettes Tuesday and sold 41 — try 48 next Tuesday." Real invoices, real sales, real counts, turned into the two things a bakery is always short on: margin and hours.
The margin math in a bakery is a batch divided by its real yield — not a single dinner recipe. Lowboy costs it the way you actually bake.
Every item costed from live invoice prices, then divided by the true yield of the batch — so cost-per-piece is real, not a round number in your head.
real marginSnapped invoices update the price book. When butter, flour or eggs jump, Lowboy flags it and every recipe it touches — before the month quietly leaks.
catch creepCost the whole dough or batter once; it divides across the pieces it truly makes. Doughs, fillings and glazes cost once as sub-recipes and roll into everything that uses them.
accurate costTomorrow's bake counts from how that weekday actually sells in your history — so fewer croissants and loaves end the day unsold in the case.
less wasteWhat you marked down or tossed, totalled and priced. See which items over-bake most, and trim the batch that's costing you.
$ off the shelfEvery formula costed and scalable by yield, shareable to the whole crew — so a doubled batch bakes the same and the math never lives in one baker's head.
hours backLowboy's suggestions come from how your bakery actually runs — your invoices, your sales, your counts — so they hit the margin and the clock at the same time.
Most bakery food cost software makes you type ingredients into a box and hope your prices are current. Lowboy computes your real number from your actual invoices and sales — the flour you actually paid for last week, the pastries that actually sold on Saturday. That matters more in a bakery than almost anywhere, because your inputs are among the most volatile in food: commodity flour, dairy and eggs swing hard and often, and a few cents multiplied across hundreds of pieces a day is real money by month-end and invisible unless something is watching.
The costing is yield-based, the way you bake: a batch cost divided by the real number of pieces it makes, with doughs and fillings costed once as sub-recipes that roll into every item they touch. When an ingredient moves, every recipe re-costs automatically and Lowboy flags the ones that drifted over target, with the re-price that restores your margin. On the other side of the counter, bake-ahead and prep are sized to how each weekday actually sells, so less perishable product ends the day unsold — the single biggest quiet loss in most bakeries.
See it on your own bakery in about three minutes with the free food-cost audit, or explore the free tools first. No account required.
Connect your POS and your menu and sales auto-fill. Not on a supported POS, or not ready to connect? Snap a menu and a sales figure — Lowboy is POS-agnostic and works the same either way.
Add the hours back, too — no spreadsheet nights, no manual invoice entry, no rebuilding the prep list when the menu changes.
Less time on the back office, more time on the food, your crew, and the reason you opened.
Get your free audit →