POS & billing software for bakeries
Sold by weight, made in batches, ordered in advance, a bakery bills and produces unlike any other food business.
CountStand runs a bakery front and back: weight-based billing off a scale for loose items, a production bill-of-materials that costs each batch and deducts raw materials as you bake, custom-cake order capture with advances, and shelf-life tracking that flags what to discount before it’s waste. Offline-first, from ₹999/mo per outlet.
Built for how a bakery actually runs
The jobs a bakery needs done, not a generic billing screen.
Weight-based & piece billing
Bill cookies and barfi by weight off the scale or by piece, one counter flow handles both, with the GST split correct on every bill.
Production BOM & batch costing
A bill-of-materials per recipe deducts flour, butter and sugar as batches are made, and costs each batch so you know a cake’s true margin, not a guess.
Custom-cake orders with advances
Capture an advance order for a birthday cake with delivery date, deposit and specs; it flows to production and settles on pickup.
Shelf-life & wastage control
Track perishables and flag what’s near expiry so it’s discounted, not dumped, bakery margin lives in the wastage line.
Why do bakeries need a specialised POS?
A bakery is two businesses in one: a retail counter selling by weight and piece, and a production kitchen turning raw materials into batches on a shelf-life clock. Generic restaurant POS software models neither the scale-based billing nor the bill-of-materials that a bakery runs on.
CountStand handles both ends: weight billing off the scale at the counter, and a production BOM that deducts raw materials and costs each batch in the back. The result is a bakery that knows its real per-item margin and its real wastage, the two numbers that decide whether it makes money.
How does batch production and costing work?
Every bakery recipe is a bill-of-materials: a batch of 40 croissants consumes a known quantity of flour, butter, yeast and time. CountStand encodes that BOM, deducts the raw materials from stock when a batch is produced, and costs the batch against live ingredient prices, so a ₹90 croissant that quietly became a ₹78-cost croissant when butter rose gets flagged, not absorbed.
Pair that with shelf-life tracking on the finished goods and the bakery’s two margin leaks, mis-costed batches and end-of-day wastage, become managed numbers instead of month-end surprises.
Asked by owners like you
What is the best billing software for a bakery in India?
A bakery needs weight-based billing, a production bill-of-materials with batch costing, custom-order capture, and shelf-life tracking. CountStand does all four, offline-first, from ₹999/mo per outlet with a 30-day free trial.
Can it bill by weight off a scale?
Yes, loose items bill by weight off the scale, packaged items by piece, both in one counter flow with the correct GST split.
Does it handle custom cake orders and advances?
Yes, capture advance orders with delivery date, deposit and specifications; they flow to production and settle on pickup.
Can it track raw materials and batch cost?
Yes, a per-recipe bill-of-materials deducts flour, butter and sugar as batches are made and costs each batch against live prices, so you see true per-item margin.
What does the AI manager do for a bakery?
It watches batches and margins: batch-cost drift when butter prices move, variance between what production made and what the counter sold, wastage patterns by day, and a draft flour-and-butter reorder before a weekend of custom cakes. Every purchase waits for your YES.
See CountStand run your bakery
Your menu, the full product, 30 days free. Set up on WhatsApp in about five minutes.
30-day free trial · No card · From ₹999/mo per outlet