1. Your shop
2. Products
One per line: name, units per batch, prep min, proof min, bake min, unit price, unit cost. Lines starting with # are ignored.
3. Orders
One per line: customer or label, product, quantity, due time.
Result
Questions people ask
How do I schedule baking backwards from a delivery time?
Take the due time, subtract the cooling gap, then subtract bake time, proof time and prep time in that order. That is the latest each step can start. This tool does it for every batch at once and then slides batches earlier only when an oven or a baker is already busy.
How many ovens and bakers does my order list need?
It depends on the due times, not the total volume. Enter your orders and the tool tries more ovens and bakers until the earliest prep start falls after your shop opens, and tells you the smallest addition that works.
What if the orders do not fit?
The tool ranks orders by profit per oven hour and shows which to turn down so the rest fits, keeping any smaller order that still squeezes in.
Is this business advice?
No. It is scheduling arithmetic on the numbers you type in. Check the timeline against your real equipment, recipes and food-safety rules before you rely on it.
Not decided
Oven temperatures and steam (every batch is assumed to fit any oven slot at any time), mixer and bench space, staff breaks and pay, delivery driving time, shelf life, ingredient stock, allergen separation and food-safety rules. Every batch is a whole batch, so unsold leftovers carry cost and no revenue. Prep is assumed to be one baker for the full prep time.
Pricing a baked good for a wholesale account first? The cottage food pricing calculator and the Faire wholesale calculator work out price from cost. Renting kitchen time? The shared kitchen rate planner.
Deciding how many to make rather than when? The daily prep quantity optimizer picks the profit-maximising batch count from your past daily sales.