Sell every piece at the right price.
The cost of every pastry kept up to date with the price of butter, and allergen labels that are right, with nothing to recalculate.
Sound familiar?
“Butter went up, and I didn’t dare touch the croissant price.”
“I redo allergen sheets by hand for every new product.”
“I don’t know what my base doughs cost.”
What changes for you.
Your prices follow your costs
Every piece is recosted when an ingredient changes price.
Allergens that are right on the counter
Worked out from the ingredients to the label, with no copying.
Base doughs costed once
And reused in every recipe that needs them.
How Zesto does it.
Cost, piece by piece.
Flour, butter, sugar: every ingredient at the price paid, brought down to the piece, with margin and coefficient.
Base doughs as sub-recipes.
Puff pastry, pastry cream, sweet dough: when butter changes price, every pastry that uses them follows.
Allergens, all the way to the label.
The 14 allergens carry up from every ingredient, through every sub-recipe, to the INCO label printed in the bakehouse.
Bring three of your recipe sheets.
We cost them together in Zesto, in 30 minutes.
How you get started.
- 1
Your price lists
Purchase prices imported from photo, PDF or Excel.
- 2
Your recipes
Base doughs as sub-recipes first, then your pieces.
- 3
Your labels
Use-by and INCO templates for the bakehouse and the counter.
Frequently asked questions
Another question? Write to us at contact@zesto.app
Can I count in pieces?
Yes: a recipe can yield pieces, sheets or portions, and its cost comes down to the unit.
Are sub-recipes unlimited?
Yes, to any depth; their cost and allergens carry up automatically.
Can I print labels in the shop?
Yes: use-by and INCO labels on thermal rolls or A4, with ingredients and allergens.
What about VAT?
Each recipe has its own rate: 5.5, 10 or 20%.
The modules behind the bakery.
Recipes, production, stock and hygiene, from mixer to counter.
See it run on your own kitchen.
30 minutes, with your menu and your suppliers.