Café ordering portal
Each café logs in to see its standing order and change tomorrow's quantities from a phone in seconds.
Wholesale bakery software: standing orders & bake lists
Wholesale bakeries: standing orders that change before cut-off. Bake more, count less.
Cafés text changes at 11pm, the bake list gets worked out from a phone full of messages and the delivery run lives in the driver's head. We build standing order, production, delivery and invoicing systems for wholesale bakeries that all talk to each other. Then we host them and look after them.
Looking for wholesale bakery ordering software that actually knows about cut-off?
A wholesale bakery runs backwards. Cafés want their sourdough, croissants and banana bread on the doorstep by 6am, which means the bake list has to be right by midnight and the dough had to be mixed hours before that. Every café has a standing order, every café changes it and half of them do it by text, voicemail or a note to the driver. Somebody tallies it on a calculator, prints a sheet for the bench and hopes nothing came in after they went to bed.
Wollopit builds custom wholesale bakery software around how your bake actually runs. Cafés log in and tweak tomorrow's order before your cut-off. At cut-off the orders lock and the bake list, dough quantities, packing sheets and delivery runs are ready on their own. Invoices go into Xero or MYOB without anyone typing them. We connect the tools you already like, replace the ones holding you back and look after the lot on our own servers.
01The problems
What we hear from wholesale bakeries
Does your wholesale bakery have these problems? Here's how we'd fix them.
Most wholesale bakeries we talk to bake beautifully and run the orders on texts, a whiteboard and one person's memory. It holds together until that person is sick on a Friday.
- The problemChanges by text at 11pmA café texts 'double the croissants tomorrow' after you've gone to bed. It's in nobody's bake list.How we fix itCafés change tomorrow's order online. Anything before cut-off goes straight into the bake. Anything after gets a polite 'too late, see you Thursday'.
- The problemThe bake list is worked out on a calculatorEvery night someone adds up forty standing orders plus the changes and hopes they didn't skip a line.How we fix itAt cut-off the system adds it all up. A bake list by product prints for the bench with extras for shop and spares built in.
- The problemArguments about what was ordered'I definitely said six sourdough.' You've got a text that says four and no way to prove it.How we fix itEvery change is logged with who made it and when. Cafés see exactly what they ordered and so do you.
- The problemDough and mixing done by gut feelBake numbers are one thing. Turning them into kilos of dough, starter and butter for lamination is another sum.How we fix itRecipes scale automatically from the bake list into mixing sheets, so the night baker knows exactly what to make.
- The problemPublic holidays throw everything outCafés close for Anzac Day, forget to tell you and you bake for an empty shop. Others want a double order the day before.How we fix itHoliday calendars sent to every café weeks ahead. They mark closed days or extra orders and the bake adjusts itself.
- The problemDelivery runs live in the driver's headThe regular driver knows the back door code at every café. The relief driver gets lost in the dark.How we fix itRuns planned by route with drop order, access notes, door codes and photos. The driver ticks off each drop on their phone.
- The problemShorts and credits go missingA café is two loaves short. They ring at 7am and the credit gets forgotten by invoice day.How we fix itDrivers and cafés log shorts and damages on the spot. Credits flow straight onto the next invoice.
- The problemInvoicing eats the weekendWeekly invoices typed up from delivery dockets. Then chasing the cafés that are 60 days late.How we fix itInvoices and statements built from what was actually delivered and pushed to Xero or MYOB. Overdue reminders send themselves.
- The problemEvery café pays a different priceSome get a volume deal, some got an old price three years ago. Nobody's sure what's current.How we fix itPrice lists per customer or group, set once and used on every order and invoice automatically.
- The problemAllergen questions at short noticeA café asks if the seeded loaf has sesame and the answer is in the baker's head.How we fix itA product catalogue with ingredients and allergens cafés can check any time, plus labels printed with each batch.
- The problemNew products nobody hears aboutYou launch a new pastry or hot cross buns are back. Half your cafés find out from a competitor.How we fix itNew and seasonal products announced in the portal with pre-order windows, so cafés add them to their standing order.
02What we build
Solutions
What we build for wholesale bakeries. Usually all talking to each other.
Pick the one that's hurting most or join the whole lot up. Everything is built around how your team works, not the other way round.
Standing orders
Different orders for each day of the week, with one-off changes that don't mess up the regular pattern.
Cut-off rules
Lock orders at a set time per product or per day. Late changes get flagged instead of slipping through.
Bake lists
Totals by product generated at cut-off, with spares, shop stock and par levels added on top.
Mixing & dough sheets
Recipes scaled from the bake list into kilos of flour, starter, butter and fillings for the night shift.
Packing sheets & labels
Packing lists by café and run, plus crate labels and product labels with allergens and use-by dates.
Delivery runs
Drops sorted into routes with drop order, access notes and door codes, on the driver's phone.
Proof of delivery
Drivers tick off drops with a photo and time. Shorts and damages logged on the spot.
Automatic invoicing
Weekly invoices and statements from what was delivered, synced to Xero or MYOB.
Customer pricing
Price lists per café or group, minimum orders and delivery fees applied automatically.
Holiday schedules
Closures and extra orders planned weeks ahead, with reminders sent to every café.
Product catalogue & allergens
Every product with photos, ingredients, allergens and shelf life that cafés can check any time.
Seasonal pre-orders
Hot cross buns, Christmas puddings and specials with order windows and quantities locked in early.
Wastage & returns
Track leftovers and returns by product so you can trim standing orders that always come back.
A website that sells wholesale
Hand-built, quick on mobile, with a wholesale enquiry form that turns new cafés into accounts.
03The systems
The big ones
Your whole bake, on one system.
These are the systems wholesale bakeries need most. Each one works on its own and they get properly clever when they're joined up.
Standing orders
Cafés change their own orders. Before cut-off.
Every café gets a login with its standing order for each day of the week. They bump up the croissants for a busy Saturday or skip Monday when they're closed. Once cut-off hits the orders lock and nobody can change what you're about to bake.
- Standing orders by day of the week
- One-off changes without touching the regular
- Cut-off times per product or per day
- Late changes flagged not lost
- Change history with who and when
- Reminders before cut-off by SMS or email
- Minimum orders and delivery fees
- Multiple sites under one account
- Staff logins for each café
Bake & production lists
The bake list writes itself at cut-off.
The second orders lock, the system adds up every café plus your shop stock and spares. The night baker gets a bake list by product and mixing sheets scaled from your recipes, printed or on a screen by the bench.
- Bake totals by product
- Shop stock and spares added on
- Recipes scaled to dough weights
- Starter and lamination quantities
- Bake order by oven and time
- Print or show on a bench screen
- Batch records for traceability
- Ingredient usage and reorder alerts
Delivery runs
Runs any driver can do in the dark.
Orders drop into delivery runs sorted by route with packing sheets for each crate. Drivers get the run on their phone with door codes, key safe spots and photos of where to leave it. Every drop is ticked off with a time and photo.
- Runs grouped by route
- Drop order and maps on the phone
- Door codes and access notes
- Photos of where to leave it
- Packing sheets by run and café
- Proof of delivery with time and photo
- Shorts and damages logged on the spot
- Cafés see when they've been delivered
Invoicing & accounts
Invoices from what was delivered, not what was guessed.
Invoices are built from actual deliveries, with shorts and credits already taken off. They sync to Xero or MYOB and statements go out on their own. Cafés log in to see orders, deliveries and invoices, so the 'what's this charge?' calls dry up.
- Weekly or monthly invoicing
- Credits for shorts applied automatically
- Price lists per café or group
- Syncs to Xero or MYOB
- Statements sent on schedule
- Overdue reminders and account holds
- Card or direct debit payments
- Cafés see their own invoices online
Products & seasons
Every café knows what's new and what's in it.
A product catalogue with photos, ingredients, allergens and shelf life that cafés can browse any time. Launch a new pastry or open hot cross bun pre-orders and every café sees it in their portal. Holiday closures get planned weeks out instead of the night before.
- Product photos and descriptions
- Ingredients and allergens per product
- Labels with allergens and use-by dates
- New product announcements
- Seasonal pre-order windows
- Public holiday calendars
- Cafés mark closures ahead
- Discontinued products phased out cleanly
04How it changes
Before and after
A midnight bake, wolloped.
Here's how a weeknight bake could change. Every bakery runs differently, so we map yours first.
Before
- Cafés text changes until 11pm
- Scroll through messages and voicemails
- Add up forty orders on a calculator
- Work out dough weights on the back of the sheet
- Driver's run lives in his head
- A café rings at 6am short on croissants
After
- Cafés change orders online before cut-off
- Orders lock at 8pm on their own
- The bake list prints for the bench
- Mixing sheets scaled from your recipes
- Runs sorted and on the driver's phone
- Every café gets exactly what it ordered
05Services
Everything under one roof
Software, websites and systems for wholesale bakeries.
Whether you're starting fresh or upgrading what you've got, it's one team from the first sketch to the support call.
Custom software for wholesale bakeries
Built around how your wholesale bakery actually runs: café ordering portal, standing orders and the admin in between, in one system you own.
Websites for wholesale bakeries
Fast, hand-built websites that rank for the searches your customers make and turn visits into enquiries, bookings or orders.
Wholesale bakery system upgrades
Running on spreadsheets, old software or a platform you've outgrown? We move your data across and upgrade in stages so the business never stops.
Apps and portals for wholesale bakeries
Cut-off rules and bake lists: customer and staff portals that work on any phone without an app store.
Integrations and automation
We connect Xero, MYOB and QuickBooks Online so information moves on its own and nobody retypes it.
Hosting, support and care
Managed hosting, updates, backups and security for your wholesale bakery, looked after by the people who built it.
06Integrations
Connections
Plays nicely with what you already use.
We connect to the tools you rely on, work alongside ordering platforms you're happy with or replace the ones holding you back.
- Xero
- MYOB
- QuickBooks Online
- Ordermentum
- Square
- Shopify
- WooCommerce
- Stripe
- GoCardless
- Cin7
- Unleashed
- Deputy
- Tanda
- Circuit
- Google Maps
- Google Business Profile
- Mailchimp
- Klaviyo
07How we work
The process
Some people dip their toe in. We turn up in a rebreather.
We get properly below the surface of your wholesale bakery: the systems, the busy days and the jobs everyone hates. Then we fix the bits that matter most first.
- 01
Think
We spend a night on the bench and a morning on the run, then work out where the orders, the counting and the invoicing are slowing you down.
- 02
Archi-tech
We plan it before writing code: your cafés, standing orders, cut-offs, recipes, runs, pricing, hosting and cost.
- 03
Build
Real engineering, shown to you early and often. Usually the café portal and bake list first, so the late-night texts stop quickly.
- 04
Look after
We host it, maintain it and keep improving it. When something breaks at 2am you call the people who built it.
08Questions
FAQ
Things wholesale bakeries ask us.
Something else on your mind? Ring 0423 011 252 and ask the people who'd build it.
Can cafés change their order right up to cut-off?
Yes. You set the cut-off per day or per product. Cafés change tomorrow's order any time before it and the system locks once it passes. Late requests get flagged so you can say yes or no.
Will it work out our bake list and dough quantities?
Yes. At cut-off it totals every order plus shop stock and spares. Then it scales your recipes into mixing sheets so the night baker knows exactly what to make.
Can cafés see their invoices?
Yes. Cafés log in to see their orders, deliveries, credits and invoices, so you get fewer calls asking what a charge was for.
We already use Ordermentum or Xero. Do we have to switch?
No. We build around what works. If Ordermentum is handling orders well we can pull from it into your bake lists and runs. If it's holding you back we'll show you what replacing it would involve before anything changes.
Can it handle public holidays and closures?
Yes. You send a holiday calendar to every café ahead of time. They mark closed days or extra orders and the bake adjusts itself.
How much does a wholesale bakery system cost?
It depends on what you need, so we quote up front once we understand it. No surprise invoices, no lock-in and you own what we build.
How long does it take?
We build in stages. The café portal and bake list usually come first so you get an early win. Delivery runs, invoicing and the rest follow without waiting for everything at once.
Who looks after it once it's built?
We do. We host it on our own managed servers and keep it updated and secure. When you need something you ring the people who built it.
We already have systems. Can you upgrade them instead of starting again?
Usually, yes. Most wholesale bakeries we work with keep what's working and upgrade the rest in stages. We move your data across, connect the old and new while we switch and retire the old system only when the new one is proven.
Contact
Got a wholesale bakery problem? Consider it wolloped.
Tell us what's slow, broken, manual or missing. You don't need a spec, just describe what's going on.