Bakery software that knows what every bake makes

Recipes and margin, waste, stock and supplier orders, orders for collection and a till that works offline — in one place, on the tablet you already have.

Free plan, foreverRecipes and wasteWorks offline

The DUMA till with an order in progress

Cost every bake, with the VAT done right.

Bread is zero-rated, cakes and hot food are not. Set the rate on each item and DUMA works out the margin you actually keep — on the menu, in the reports and on every sale.

Sourdough loaf

£5.20

Flour 500 g
£0.42
Starter, water and salt 1
£0.05
Paper bag 1
£0.09
VAT in the price (0%)
£0.00
You keep
£4.6489% margin
An example loaf. Bread is zero-rated, so no VAT comes out of the price.

Five things that quietly cost a bakery money

  1. Pricing bakes by feel.

    Flour and butter go up, the price on the board doesn’t. DUMA costs every bake from its recipe, with the right VAT rate on each item.

  2. Binning the margin at close.

    Unsold bakes are money in the bin, and nobody adds it up. Log waste in DUMA and see what it costs, every day.

  3. Running out of butter mid-bake.

    Stock counted by eye is wrong by morning. Every sale takes its share off what’s on hand, low items are flagged, and supplier orders are checked in on arrival.

  4. Taking orders on scraps of paper.

    A birthday cake ordered by phone shouldn’t live on a sticky note. Take phone and collection orders in DUMA, beside everything else.

  5. Letting the till stop with the Wi-Fi.

    A dropped connection at the morning rush shouldn’t mean a queue out the door. The DUMA till keeps taking orders and sends them later.

How DUMA runs a bakery

One workspace for the counter, the bakehouse and the stock room: recipes with real margin, waste you can see, stock that counts itself down and a till that never stops.

* free in full means it stays free with no limits. The names and figures in these cards are examples.

free in full

Recipes and margin

Cost every bake from its ingredients, with the right VAT rate on each item, and see what you keep.

Sourdough loaf

£5.20

Flour 500 g
£0.42
Starter, water and salt 1
£0.05
Paper bag 1
£0.09
VAT in the price (0%)
£0.00
You keep
£4.6489% margin
included

Waste and losses

Log unsold bakes and out-of-date stock at close, valued at cost, so stock and margin stay true.

Waste today

£6.40

  • Croissants6End of day£2.10
  • Sourdough loaf2End of day£0.90
  • Cream1 LOut of date£3.40
free in full

Stock and suppliers

Every sale takes its share off what’s on hand. Order from suppliers and check deliveries in against the order.
  • Oat milk4 L
  • Espresso beans2.1 kg
  • Almond croissants6
  • Takeaway cups 12oz310
free in full

A till that works offline

Sell on any tablet or phone. When the Wi-Fi drops, orders queue on the device and send themselves later.
Offline — 2 orders waiting to send
  • Order 1043Saved on this device
  • Order 1042Saved on this device
  • Order 1041Sent

Four things bakeries do with DUMA every week

Whether you run a high-street bakery, a patisserie or a market stall, these are the jobs DUMA takes off your early mornings.

Start with the one you need most. The rest is already in the same workspace, with nothing to move when you’re ready.

Price every bake properly

See the margin on every loaf, pastry and cake, with zero-rated and standard-rated items each handled right.

Bake to what sells

Check what sold yesterday and on a typical same weekday before deciding how much to bake today.

Cut the waste

Log what’s left at close and see what it cost. The bakes that come back every day are the ones to make fewer of.

Take orders for collection

Phone and collection orders sit with the rest of the day’s orders, so nothing is forgotten at pick-up time.

What bakery software should do, and how to set it up

Bakery software should connect what you bake to what you sell and what you throw away. If you only look at takings, you can’t see the waste. If you only look at waste, you can’t see which bakes earn their place.

How to set up DUMA in a bakery

  1. Tell DUMA what you run.

    Bakery, patisserie or market stall — answer a few questions at sign-up and DUMA switches on the parts that fit.

  2. Bring in your bakes and recipes.

    Add your bakes with their recipes, prices and VAT rates, and your suppliers. We’ll help you do it, for free.

  3. Open the till.

    Use any tablet or phone, keep your card machine, and take your first order. Stock, waste and reports update from then on.

Bakery numbers worth watching

Margin per bake
What each item makes after ingredients and the right VAT. The number that tells you what to bake more of.
Waste and losses
What was logged as unsold or out of date, valued at cost — day by day.
Takings against a typical day
Today compared with the same weekday in past weeks, so a slow Wednesday is told apart from a bad one.
Top sellers
What sold, by quantity and value. The first thing to check before tomorrow’s bake.
Stock to reorder
Ingredients running low, flagged as you sell, before the next supplier order.
Average order
What a typical order is worth. Coffee-and-pastry deals show here first.

A card-reader app, a spreadsheet, or one system

Three ways most bakeries run. Here is what each one covers.

A card-reader till app

Good at taking payments. Recipe costing, waste and stock usually live somewhere else.

  • Till and paymentsCovered
  • Recipe costing and marginOften an add-onPartly covered
  • Waste trackingNot covered
  • Stock and supplier ordersOften an add-onPartly covered
  • Everything in one placeNot covered

Best forTaking payments, and not much more

A till plus a spreadsheet

Flexible, and free — until the spreadsheet is a week out of date and only one person understands it.

  • Till and paymentsThe till appCovered
  • Recipe costing and marginBy handPartly covered
  • Waste trackingBy handPartly covered
  • Stock and supplier ordersBy handPartly covered
  • Everything in one placeNumbers copied acrossNot covered

Best forOne baker who enjoys spreadsheets

DUMA

Till, recipes and margin, waste, stock and supplier orders and reports in one workspace.

  • Till and paymentsKeep your card machineCovered
  • Recipe costing and marginVAT rate per itemCovered
  • Waste trackingValued at costCovered
  • Stock and supplier ordersCovered
  • Everything in one placeOne login, one billCovered

Best forBakeries that want one place and one bill — free to start

Start for free

Open tomorrow morning on DUMA.

Bring your bakes, recipes and suppliers across — we’ll help you set it up, for free.

Free plan, forever. No card needed.

Questions bakeries ask

Does DUMA handle zero-rated items like bread?

Yes. Set the VAT rate on each item — 0% for most bread, the standard rate for hot food and cakes where it applies — and DUMA uses it in every margin.

How do I track waste?

Log unsold bakes and out-of-date stock as they go. DUMA values them at cost, takes them off stock and shows what they cost you.

Can I take orders for collection?

Yes. Phone and collection orders sit with the rest of the day’s orders, so they are ready when the customer arrives.

Can I order from my suppliers in DUMA?

Yes. Raise purchase orders to your suppliers and check deliveries in against them, so stock goes up by what actually arrived.

Can I keep my card machine?

Yes. Square and SumUp connect to DUMA directly. With any other card machine, key the amount in and mark the sale as card — it still lands in your reports.

Can you help me set it up?

Yes, for free. We help you bring in your bakes, recipes and suppliers so you can open on DUMA quickly.

The one place to run your bakery.One simple bill, or none at all.

Get started in minutes, completely free. No card required, and we’re here to help you every step of the way.