Bez Glutenu Bakery
Bez Glutenu Bakery
Wholesale bakery sales in one panel — instead of 17 chaotic channels. Stores place their own orders, the baker prints ready production.
Project overview
For whom:
- Bakeries and pastry shops with a network of stockist stores
- Food producers selling wholesale into delicatessens and chains
- Workshops with a repeatable weekly production cycle
"Every morning I reply to SMS messages, listen to voice notes, and manually re-enter orders from fifteen stores. The first two hours of the day go on re-entering, not baking."
So instead of yet another complex ERP platform, we built a dedicated system in which wholesale stores place orders through a simple panel and the baker gets ready-to-print production sheets — with exact quantities for every baking day, broken down by category and role.
Key results for the bakery.
With the new system, the baker gets the morning back and stores order in 30 seconds.
One panel instead of 17 channels
All orders from 15 wholesale stores in a single view — no more SMS, calls, or Messenger.
Production calendar baked into the price list
The system tracks when each item is baked. A store can't order rye bread on a day the baker is only baking rolls.
Production prints itself
Two prints in a single click — a product × store matrix and separate packing sheets.
What stood in the way.
Orders flow in from 17 channels at once
SMS, photos of menus, phone calls, emails, Messenger, notes in bread bags. No single place with a history. Easy to lose something, mix up quantities, or forget about a store that joined last week.
Manual re-entry costs 2 hours a day
Every morning the baker or a family member re-enters orders from chats into a notebook or Excel, just to know what to bake. One typo = a missing bread for a store, or overproduction in the oven.
Every store gets billed differently
Different wholesale discounts, different delivery days, two VAT rates (5% on bread, 8% on selected sweets), bespoke prices for some clients. Without a system, everything has to be remembered and calculated by hand — or you ask the bookkeeper to fix the invoice.
The baker and the pastry chef work from different lists
The baker bakes bread from 4am, the pastry chef makes sweets from 6am. Each one needs a different slice of the same order — but until now they were getting one mixed list and digging out their own positions themselves.
Our approach
The project was built around a single idea:
"The store has to order in 30 seconds; the baker has to get production in 1 click."
From the start we focused on two perspectives: the daily routine of the wholesale store, and the morning routine of the baker in the back room.
The Bez Glutenu system from the inside.
Four key elements that changed the bakery's morning and the way wholesale stores place orders.
Order panel for every store
Every wholesaler logs in to their own panel and immediately sees: the next delivery day, time remaining until the order cut-off (deadline at 11:59), the previous order ready to copy in one click. For a new order, the system shows only products available on the chosen baking day — with the current net price, gross price, and the assigned wholesale discount.
A store places a new order faster than they would type out an SMS — with full history, automatic discount, and an email confirmation.
Production calendar built into the catalog
Every product has assigned baking days (e.g., rye bread — Tuesday, Thursday, Friday) and a production role (baker or pastry chef). The system won't show in the store a product that can't be baked for the chosen delivery date. Holidays, days off, and seasonal closures get added with one click in the "Closures" section — and they automatically disappear from available delivery slots across all stores.
Zero orders that can't be filled. Zero explaining to customers that "we don't have rye bread today."
Two production prints in a single click
From the admin panel, the baker picks a delivery date and downloads the full set of prints. First: a "product × store" matrix grouped by category (Breads, Rolls, Savory Bakes, Sweet Bakes) — for planning quantities in the oven and at the bench. Second: separate sheets for each store with notes, totals, and discounts — for packing orders and producing paperwork.
The pastry chef checks their items (Sweet Bakes) on a phone, the baker prints the matrix on A4. Each one only sees what concerns them.
Automation you don't see
Prices and VAT rates are saved at the moment the order is placed — a price-list change doesn't break history or affect last week's invoice. Per-store discounts are added automatically, with no manual calculation. A daily cron reminds stores about their default ordering day, so orders flow in regularly — without having to write "remember tomorrow's delivery?" by hand.
Fewer emails in the baker's inbox. More repeatable, on-time orders from partner stores.
The first two hours of the day are recovered. Instead of re-entering SMS messages into Excel, I open the panel, print production, and go bake.
Let's talk about your project.
Tell us about your needs and challenges — we'll show you how we can help and how much time you can save.
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