Verity for bakeries

You bake at night and count the loss in the morning. Verity helps you bake the right amount.

A bakery works against the clock. Bread, cakes and pastries are made before anyone has bought them and lose their value within days. Custom orders arrive by phone and message, flour and butter prices move, and a festival week can double the load. Verity ties orders, bakes, ingredients and shelf life together so each night’s plan rests on what actually sold.

Verity in one line

One system that knows every cake order, every tray baked and sold, every kilo of flour and every outlet, and flags what is about to expire or go wrong.

See your bakery in Verity See the 16 problems we solve

Free: we set up a working demo of your own business, on your own data, within 7 days. You pay only if your team decides to use it.

Built for a bakery that starts before dawn. The records come from orders, bake sheets and deliveries, not from extra paperwork.

Verity / Bakery / Today

Group: 3 outlets and central kitchen

Live

Sales yesterday

₹1,12,400

all outlets

Unsold at close

8.4%

of items baked

Cake orders today

26

4 not yet decorated

Balances unpaid

₹38,500

17 orders

Unsold share by outlet, yesterday

  • Koramangala6%
  • Indiranagar9%
  • Whitefield17%

Whitefield cash is ₹420 short against items sold. Counts and markdowns do not tie.

Review
  • Plum cake butter running lowNeeds 62 kg for Christmas orders, 28 kg on handOrder
  • Whitefield bake plan for FridayCut croissants by 20 and puffs by 15Review

Illustrative screen with sample figures. Yours is set up with your own orders, bakes, outlets and ingredients.

Watch

Verity in food and hospitality

Kitchen, counter and stock moving together.

35 seconds, no sound. An illustrative film, so the scenes are examples, not customer results.

How it runs today

Most bakeries are good at baking and guess at everything around it.

The craft is visible: the smell at 6 am, the full display, a wedding cake delivered on time. What is not visible is the arithmetic behind it. How many tray bakes went unsold last Thursday. Whether the butter you used in September still costs what you priced it at. Which custom cake orders still owe a balance. Which bag of cream expires on Saturday.

That knowledge sits in separate places: an order diary or WhatsApp chat, a production sheet pinned in the kitchen, the billing machine at the counter, a stock register that is updated when someone has time, and the head baker’s memory. The owner is usually in the kitchen or at the counter, so the thing connecting these is you.

Bakery margins depend heavily on ingredient cost and on how much of what you make is sold at full price. A price rise in flour, fat or sugar, or a bad guess on Friday’s quantity, goes straight to profit, and it often shows only at month end.

What most bakeries run on

  • Order diary or WhatsApp chats
  • Bake sheet on the kitchen wall
  • Billing machine at the counter
  • Stock register or Excel
  • Head baker’s memory

Each one works for its own job. Nothing joins an order to a bake to an ingredient to a payment.

16 problems, one by one

Where a bakery actually loses money.

These are the situations bakery owners and head bakers describe. For each one: what it looks like, what it costs, and what Verity does about it.

  1. 01Orders

    Custom cake details live in a chat and a diary

    What it looks like

    A birthday cake for Saturday is booked on a call and noted as “chocolate, 1 kg, Aarav”. The customer thought eggless. The message on top, the pickup time and the allergy were in a WhatsApp voice note the decorator never heard.

    What it costs you

    Remade cakes, an angry parent on the day, and a refund. A custom cake can take hours of decorating, so a wrong one is hours lost as well as ingredients.

    How Verity fixes it

    Each cake order is a record: flavour, weight, eggless or not, message, photo, allergy, pickup or delivery time and balance. The kitchen sees the same sheet the counter took, and a change after booking is tracked with who made it.

    See the screen
  2. 02Orders

    Advances are taken, balances are chased, cancellations hurt

    What it looks like

    A ₹500 advance on a ₹3,200 cake. The customer cancels the night before, after the sponge is baked. Another collects the cake and promises to pay the balance tomorrow. Nobody writes it down.

    What it costs you

    Example arithmetic: ten unpaid balances of ₹1,500 a month is ₹15,000, and a few cancelled custom cakes each month are ingredient cost and time with no sale.

    How Verity fixes it

    Advances, balances and cancellation terms are recorded on the order. Verity lists unpaid balances with the customer and the order, and shows cancellations late enough to waste a bake, so you can set advance rules from facts.

    See the screen
  3. 03Orders

    Festival weeks overbook the oven and the vans

    What it looks like

    Christmas, Diwali, Valentine’s Day and Eid bring a rush of hampers, plum cakes and box orders. Orders are accepted until the phone stops ringing, and only on the 23rd does anyone notice there is no oven time for all of them.

    What it costs you

    Orders delivered late or turned away on your best days of the year, and overtime and mistakes when the kitchen is overloaded.

    How Verity fixes it

    Each order carries a date, a bake time and a delivery slot. Verity totals the load by day against your oven and van capacity, flags the days that are full and shows what can still be accepted.

    See the screen
  4. 04Bakes

    Trays baked at night, unsold by evening

    What it looks like

    The head baker bakes 120 buns because that is what Tuesday used to be. Today only 85 sold. The rest are marked down at 7 pm or end up with staff. On Friday the opposite happens and the shelf is empty by noon.

    What it costs you

    Example arithmetic: 30 unsold items a day at ₹18 ingredient and labour cost each is about ₹16,000 a month, plus the sales missed when you run out.

    How Verity fixes it

    Every bake is recorded by item and time. Each day’s sales and leftovers are compared with the bake, and Verity shows sell-through by item, day and hour so tomorrow’s quantity follows the pattern. Bakers still decide; the sheet shows the evidence.

    See the screen
  5. 05Bakes

    Loose items are marked down with no record of by how much

    What it looks like

    At closing, pastries that did not sell are sold at half price, packed as “day-old” boxes or given away. The register shows the sale, but not what the item would have earned.

    What it costs you

    Markdowns turn a margin into a loss on one tray at a time, and without a record you cannot tell if a new item deserves its shelf space.

    How Verity fixes it

    Markdowns and day-old sales are recorded as separate lines per item. Verity shows what share of each product was sold at full price, at a discount or not at all.

    See the screen
  6. 06Costing

    Butter, flour and cocoa prices move and the price list does not

    What it looks like

    The butter supplier raises the rate. Cream is dearer before festivals. Maida moves too. The price list was set two years ago, and the signature cake may now sell at a loss.

    What it costs you

    In 2020 the Trade Promotion Council of India said input costs for biscuit makers had risen 35 to 40 percent, which shows how fast wheat, fat and sugar can move together. A bakery that does not reprice absorbs it.

    How Verity fixes it

    Each product has a recipe with ingredient quantities and a yield. Purchase rates feed in, so Verity shows each product’s current cost and margin and flags the ones that dropped below your target.

    See the screen
  7. 07Costing

    Batch yields drift and nobody weighs the dough

    What it looks like

    A 25 kg flour batch should give 180 loaves. This week it gave 168. A new baker scales differently, the proofing room is warmer, and the mixer was refilled by hand.

    What it costs you

    Twelve loaves a batch, every batch, is a sale lost before it reaches the counter. It is also invisible, because the flour that went in looks the same.

    How Verity fixes it

    Each batch records ingredients in and units out. Verity compares the actual yield with the recipe’s, per baker and per product, so a drifting batch is spotted in days rather than months.

    See the screen
  8. 08Stock

    Cream, eggs and fresh fillings expire in the fridge

    What it looks like

    Cream bought for a wedding order is left over. Paneer fillings, custard and fresh fruit have days, not weeks. Nobody checks dates until something smells wrong or a batch has to be thrown.

    What it costs you

    Perishable ingredients are bought, paid for and lost, and a bad batch of filling can mean a recall of a day’s cakes.

    How Verity fixes it

    Received lots have a date. Verity lists what expires in the next few days, suggests using the oldest first and shows how much perishable stock is on hand against what the next days’ orders need.

    See the screen
  9. 09Stock

    Running out of eggs or packaging in festival week

    What it looks like

    Cake boxes, cake boards, gift ribbons and egg trays are counted by looking. The box supplier needs two days. You run out on the 24th of December.

    What it costs you

    Orders delayed or packed badly, and rush purchases at higher prices from a nearby shop.

    How Verity fixes it

    Every ingredient and pack item has a reorder point. Verity totals what confirmed orders and the usual walk-in sales need for the coming days and drafts the purchase with lead time in mind.

    See the screen
  10. 10Accounts

    Hotel, café and shop accounts run on credit and memory

    What it looks like

    You supply buns to three cafés and a hotel on credit, delivered each morning. Who has paid what, which delivery was short and what is overdue is in a notebook the delivery boy updates.

    What it costs you

    Bulk accounts are the steadiest income a bakery has, and also the place where money gets stuck for months with no one chasing it politely.

    How Verity fixes it

    Each account has standing orders, delivery records and a running balance. Verity lists overdue balances with the customer and last payment, and assigns the follow-up to the person who knows the account.

    See the screen
  11. 11Outlets

    A central kitchen sends goods to outlets and no one reconciles

    What it looks like

    The kitchen dispatches 400 items to three outlets. Outlet A says it received 380. Outlet C ran out by noon and nobody told the kitchen. Returns are collected, but not counted.

    What it costs you

    Items lost between the oven and the shelf, and the wrong quantities baked for the wrong outlet the next day.

    How Verity fixes it

    Each dispatch is a transfer with items and counts, received and signed at the outlet. Verity shows sent, received, sold and returned per outlet, and the gap on each.

    See the screen
  12. 12People

    Skills sit in two or three people’s hands

    What it looks like

    One decorator does all fondant cakes. One baker knows the sourdough. When either is on leave or resigns, an entire line of products stops, and the replacement learns from scratch on the busiest week.

    What it costs you

    A single resignation can take away the product that earns the most, and covering a night shift at short notice costs overtime.

    How Verity fixes it

    Recipes and procedures are kept as records, and each person’s skills and sign-offs are recorded. Verity shows who can cover which product, and a shift swap is visible before it is needed.

    See the screen
  13. 13Equipment

    Oven, mixer or chiller failure at 3 am

    What it looks like

    The deck oven runs uneven on one side for weeks. The walk-in chiller’s door seal is torn. The planetary mixer stops at the start of a batch.

    What it costs you

    A night’s production lost, orders late, and an emergency service call at a premium. A chiller failure can also spoil a week of cream and butter.

    How Verity fixes it

    Ovens, mixers, proofers and chillers are asset records with service dates and the vendor’s details. Verity raises a task before each service falls due and keeps the history of repairs per machine.

    See the screen
  14. 14Compliance

    Labels, licence details and tax rates differ by product

    What it looks like

    Packed cakes need dates and ingredient lists on the label. A box of mixed items has bread, cake and cookies, and these have not always been taxed the same way. The FSSAI certificate is on the wall; the details are in a drawer.

    What it costs you

    A notice from an inspector, wrong tax on a bill your accountant must later correct, and customers with allergies who are not told what is in the cake.

    How Verity fixes it

    Each product record holds its label details, allergens and tax category, and each licence is a record with its dates. The accountant gets a clean split by category, and the labels come from the same record.

    See the screen
  15. 15Money

    Counter takings, discounts and the day’s bakes never tie

    What it looks like

    At closing, the counter has sold 340 items, the kitchen made 380, 25 were marked down and 10 were given to staff. The cash is short by ₹300 and the explanation is “the rush”.

    What it costs you

    Small unexplained gaps every day, and an owner who cannot tell stock loss from a billing error.

    How Verity fixes it

    Bakes, sales, markdowns, staff items and waste are reconciled by item at day end. A shortfall in cash or count is flagged with the shift, and the closer records the reason.

    See the screen
  16. 16Owner

    You are the planner, the buyer and the closer

    What it looks like

    You decide the next day’s bake, check the order diary, approve discounts, place purchases and count the till. When you are ill or travelling, quality and numbers both slip.

    What it costs you

    The bakery cannot grow past what one person can carry, and a second outlet multiplies the load.

    How Verity fixes it

    Each morning Verity shows a short list of what needs a decision: the bake plan, low stock, orders needing action and unpaid balances, each with an owner, so a manager can run it on days you are away.

    See the screen

The numbers behind it

The figures behind the problem.

From published sources, with the source named under each. Your own numbers will differ, and showing you yours is the first thing Verity does.

The market size is from a research vendor and other firms give different figures. The input cost figure is for biscuit manufacturers in 2020, not neighbourhood bakeries today. The tax and licence figures come from advisory summaries, so confirm them with your accountant or the authority.

What you will actually see

The screens a bakery would use every day.

Seven views, each built for one job, set up in your own product names and units.

Screen 1 of 7

The owner’s morning view

Yesterday’s sales, leftovers, orders due, unpaid balances and anything that does not tie, with the decisions listed below. It replaces the morning round of calls to each outlet.

Fixes

  • 15 Counter takings, discounts and the day’s bakes never tie
  • 16 You are the planner, the buyer and the closer

Verity / Bakery / Today

Group: 3 outlets and central kitchen

Sales yesterday

₹1,12,400

all outlets

Unsold at close

8.4%

of items baked

Cake orders today

26

4 not yet decorated

Balances unpaid

₹38,500

17 orders

Unsold share by outlet, yesterday

  • Koramangala6%
  • Indiranagar9%
  • Whitefield17%

Whitefield cash is ₹420 short against items sold. Counts and markdowns do not tie.

Review
  • Plum cake butter running lowNeeds 62 kg for Christmas orders, 28 kg on handOrder
  • Whitefield bake plan for FridayCut croissants by 20 and puffs by 15Review

Screen 2 of 7

Every custom order, from booking to pickup

Orders by day and stage: booked, in the kitchen, decorated, ready, collected. Each card holds the details the decorator needs and the balance the counter must collect.

Fixes

  • 01 Custom cake details live in a chat and a diary
  • 02 Advances are taken, balances are chased, cancellations hurt
  • 03 Festival weeks overbook the oven and the vans

Verity / Cake and bulk orders

Next 7 days

Booked2

  • 1 kg chocolate, egglessAarav, Sat 6 pm, ₹800 advanceCheck message
  • 3 kg anniversary, fondantMrs Iyer, Sun noon, ₹1,500 advanceAllergy: nuts

In the kitchen2

  • 2 kg red velvetNeha, Fri 5 pm, decorator ImranBaked
  • 60 cupcakes, corporateRao & Co, Fri 9 amLate start

Ready1

  • 1 kg pineappleMr Gupta, ₹1,100 balance dueCollect balance

Saturday is at 92% of oven capacity with 6 orders unconfirmed. Hold new bookings at 6 pm.

See load

Screen 3 of 7

What was baked, what sold, what was left

The night’s bake sheet set against the day’s sales and the leftovers, by item. The head baker sees the pattern behind each product before writing tomorrow’s plan.

Fixes

  • 04 Trays baked at night, unsold by evening
  • 05 Loose items are marked down with no record of by how much

Verity / Bakes and sell-through

Last 14 days, by item

ItemAvg bakedAvg soldLeft overAdvice
Butter croissant604722%Bake 50
Whole wheat bread40393%Hold
Veg puff906627%Bake 70
Chocolate truffle slice35336%Hold
Plain pav (pack of 6)80791%Add 5

How leftovers were sold, this week

  • Full price91%
  • Marked down6%
  • Staff or given2%
  • Thrown away1%

Screen 4 of 7

What each product costs to make, today

Each product shows its ingredient cost at the latest purchase rate, its price and its margin. A rise in butter or flour shows up as a changed margin the same week.

Fixes

  • 06 Butter, flour and cocoa prices move and the price list does not
  • 07 Batch yields drift and nobody weighs the dough

Verity / Recipes and cost

Cost at latest purchase rates

ProductCostPriceMarginChange
Plum cake 500 g₹168₹32047%Butter +8%
Chocolate truffle 1 kg₹512₹95046%Cocoa +5%
Multigrain loaf₹29₹7059%Flat
Butter croissant₹14₹5575%Butter +8%

Batch yield: whole wheat bread

Recipe: 25 kg flour makes 180 loaves

This week, average
168 loaves
Last month
178 loaves
Lowest yield
162, night shift Tue
Check
Scaling and proof time
  1. Tue162 loaves, new baker on scaling
  2. Wed171 loaves after retraining
  3. Thu176 loaves

Screen 5 of 7

Stock against confirmed orders and shelf life

What is in the store and the cold room, what expires soon and what the coming orders will need. Perishables show their dates first.

Fixes

  • 08 Cream, eggs and fresh fillings expire in the fridge
  • 09 Running out of eggs or packaging in festival week

Verity / Ingredients and dates

Central kitchen store and cold room

ItemOn handNeeded 7 daysExpiryStatus
Fresh cream (L)142219 OctShort
Butter (kg)2862DecShort
Eggs (trays)302624 OctOK
Cake boxes 1 kg120260-Reorder
Custard filling (kg)9617 OctUse first

Fresh cream arrives 19 October and Saturday needs 22 litres. Order by Thursday noon.

Raise order

Screen 6 of 7

Hotel and café accounts, and what each outlet received

Standing orders, deliveries and balances for each bulk customer, and for each outlet what was sent, received and sold. Gaps get an owner.

Fixes

  • 10 Hotel, café and shop accounts run on credit and memory
  • 11 A central kitchen sends goods to outlets and no one reconciles

Verity / Bulk accounts and outlets

Credit and transfers

AccountStanding orderDeliveredBalanceStatus
Café Bloom80 buns dailyToday 7:10₹14,200Overdue 21 d
Hotel Sapphire200 rolls dailyToday 6:40₹32,600Due 5 Nov
Chai Point, Koramangala60 puffs dailyToday 8:00₹6,900Overdue 9 d
OutletSentReceivedSoldReturned
Koramangala42042039525
Indiranagar38037234131
Whitefield30030024852

Screen 7 of 7

Who can bake what, which machine is due, which licence expires

Skills by person, service dates by machine, and licences with their dates. A leave, a breakdown or a renewal is a visible task, not a surprise.

Fixes

  • 12 Skills sit in two or three people’s hands
  • 13 Oven, mixer or chiller failure at 3 am
  • 14 Labels, licence details and tax rates differ by product

Verity / Team, machines and paperwork

Next 30 days

PersonRoleSourdoughFondantCover
RahimHead bakerClearedTrainedMon to Sat
ImranDecoratorNoClearedSingle point
SunitaBakerIn trainingNoNights
ItemLast doneDueOwnerStatus
Deck oven 2 service2 Apr2 OctRahimOverdue
Walk-in chiller sealTornNowManagerReplace
FSSAI details and displayOn fileCheckOwnerReview

Illustrative screens with sample data. Layouts, fields, names and terms are set up around how your bakery works.

An ordinary day

The same Thursday, before and after.

The work is the same. The difference is that each step leaves a record, and the next step can read it.

WhenTodayWith Verity
4:30 am TodayThe head baker starts from last week’s sheet and guesses the bake. Nobody has checked the cream. With VerityThe bake plan is already on his screen with yesterday’s leftovers by item, and the cream shortfall has been ordered.
8:00 TodayA cake enquiry arrives by voice note while the counter is busy. Details are scribbled on a slip. With VerityThe counter enters it as an order with flavour, message and balance. The decorator sees it on her screen.
11:00 TodayA hotel says the morning rolls were short. The delivery boy cannot recall the count. With VerityThe delivery record shows the count signed at the hotel. The dispute is settled in a minute.
3:00 TodayYou find out the butter price rose only when you see the invoice weeks later. With VerityThe latest purchase flagged the rise. The croissant margin dropped, and you decide to hold or reprice.
8:30 pm TodayYou count the cash and try to reconcile it with what is left on the display. With VeritySales, markdowns and leftovers are reconciled by item. Two items are off and the closer notes why.
Month end TodayThe accountant asks for sales by tax category and credit account balances. You spend a day on it. With VeritySales by category and balances by account are ready, because every line was recorded when it happened.

How we work with you

Four weeks from your first call to a working bakery system.

You do not receive a login and a manual. We spend a night shift and a counter day with you, build Verity around your products and orders, bring your data in, and stay to keep it working.

  1. Week 1

    Discovery and mapping

    What we do
    Join a night bake and a counter morning. Follow an order from booking to pickup, see how stock arrives and how the day is closed, and list the leaks that cost most.
    What we need from you
    Two to three hours of yours and your head baker’s. A few weeks of bake sheets, your order diary and recent supplier bills.
    What you have at the end
    A written map of your bakery: products and recipes, the order flow, ingredient list, outlets and accounts, and the first problems we will close.

  2. Weeks 2 to 3

    Configuration

    What we do
    Set up your products with recipes and yields, ingredient units, reorder points, order stages, advance and cancellation rules, outlets and bulk accounts, and build the seven screens in your own terms.
    What we need from you
    Review recipes and yields with your head baker. Correct anything that does not match how you bake.
    What you have at the end
    A working Verity with your real products, outlets and rules, ready for your data.

  3. Weeks 3 to 4

    Migration and training

    What we do
    Bring in your customer and account lists, open orders, stock and recipes from diaries and sheets. Train the kitchen at its stations and the counter during a real shift.
    What we need from you
    Your account balances, open orders and an opening stock count. One hour with each role.
    What you have at the end
    Your orders, accounts and ingredients inside Verity, and a team that has run a day on it.

  4. After go-live

    Operations partnership

    What we do
    Remain involved after launch. Review the first bake plans and leftover numbers with you, adjust the rules, and add products, outlets or festival plans as they come.
    What we need from you
    A short monthly review of what the numbers say.
    What you have at the end
    A system that keeps pace with your menu and calendar, with a named person responsible for it.

Bring these on day one

  • Your product list with prices and recipes, even rough ones
  • A few weeks of bake sheets and your order diary
  • Your ingredient and packaging list with supplier names and rates
  • Credit account balances for hotels, cafés and shops
  • Licence details and the service dates of ovens, mixers and chillers

Your time

About 8 to 12 hours of your own time across the four weeks, mostly in week 1. Your head baker and counter lead need a few more.

After go-live

Nobody is hired to run Verity. Bakes, orders and deliveries are recorded as part of the work, and the reports come from those records.

Verity AI

Ask your bakery a question and get an answer.

Verity AI reads your own orders, bakes, stock and account records. Ask in plain words, then turn the answer into a task for the right person.

  • Your records only Answers come from your own bakeries data, not from generic knowledge.
  • Right person, right view It only shows what the person asking is allowed to see.
  • Turns into action An answer can become a task assigned to a named person.

Verity / Ask

Which items should we bake less of on Fridays?

Veg puffs and butter croissants. Both left over 22 to 27 percent on the last four Fridays, while pav and whole wheat bread sold out.

  • Veg puff-20
  • Butter croissant-10
  • Plain pav+5
  • Whole wheat+2

Update Friday’s bake plan

Verity / Ask

Which bulk accounts are overdue by more than two weeks?

Two accounts: Café Bloom at ₹14,200 for 21 days and Chai Point Koramangala at ₹6,900 for 9 days.

  • Café Bloom₹14,200
  • Chai Point Koramangala₹6,900

Assign follow-up to the account owner

Verity / Ask

Do we have enough butter and cream for the Christmas orders?

Butter is short by 34 kg and cream by 8 litres against confirmed orders. Your butter supplier needs three days, so order by Friday.

Raise both orders today

Sample questions and answers with illustrative figures.

Without chasing

The nudges that keep a bakery on time.

Set once, then they run from your records. Your team still talks to customers and suppliers; Verity makes sure the right person knows when.

When

A custom cake order is confirmed

  • Added to the day’s oven load
  • Sent to the decorator with details and photo
  • Balance due shown at pickup

When

A bake day closes

  • Leftovers compared with the bake
  • Sell-through updated by item
  • Next day’s suggested quantity refreshed

When

An ingredient has under three days of shelf life

  • Listed at the top of the store view
  • Use-first note to the baker
  • Waste logged if discarded

When

A purchase rate rises past your limit

  • Products using it re-costed
  • Margin drop shown to the owner
  • Reprice or switch decision recorded

When

A bulk account passes its due date

  • Flagged with delivery history
  • Task to the account’s owner
  • Promise date recorded

When

An oven or chiller reaches its service date

  • Task to the person who owns it
  • Vendor and last visit shown
  • Next date set once done

Rules and paperwork

The rules a bakery has to keep up with.

Verity does not give legal or tax advice and does not file anything for you. It keeps the records these rules lean on in order, so your accountant is not rebuilding them from a diary.

  • FSSAI registration or licence and hygiene

    What is expected

    A bakery needs FSSAI registration or a licence for its category. From 1 April 2026 basic registration generally applies up to ₹1.5 crore of turnover, and licences generally no longer need yearly renewal. Hygiene standards for bakeries continue to apply.

    How Verity helps

    The registration or licence is stored with its category and dates, and the daily hygiene checks are tasks signed off in the kitchen.

    SetIndiaBiz summary of FSSAI 2026 changes

  • GST by product category

    What is expected

    From 22 September 2025, pastries, cakes and biscuits generally moved from 18% to 5%, and many Indian breads to nil. Rates for items such as rusks and some packed goods can differ, so confirm each item with your accountant.

    How Verity helps

    Each product record carries its tax category, so the monthly split by rate is already in the sales data your accountant receives.

    ClearTax, GST on cakes and pastries

  • Labels, dates and allergens on packed goods

    What is expected

    Packed food generally needs a date of manufacture or packing, a use-by or expiry date and an ingredient list, with allergens declared. FSSAI has also notified labelling amendments for 2026 and 2027, so check the current rule for your product.

    How Verity helps

    Label details and allergens are kept on the product record, and the shelf life drives the use-by date shown.

  • Local trade and shop rules

    What is expected

    Municipal trade or health licences and Shops and Establishments registration generally apply and differ by city and state.

    How Verity helps

    Each is stored with a renewal date and an owner, and a renewal becomes a task in good time.

Rules change and differ by state. Confirm current requirements with your accountant or the relevant authority.

Who sees what

Everyone reads the same records, through their own window.

A baker does not need to see supplier rates. The counter does not need to see margins. Each role opens on what it uses.

  • Owner

    Is the bakery earning, and where is it leaking?

    Sales and margin by product and outlet, leftovers, unpaid balances, ingredient price changes and orders at risk.

  • Head baker

    What do I bake tomorrow, and do I have what I need?

    The bake plan with sell-through history, confirmed cake orders, batch yields and perishable stock.

  • Decorator

    Which orders are mine and what exactly is wanted?

    Orders by day with flavour, message, photo, allergy and pickup time.

  • Counter and outlet staff

    What is coming and what do I collect?

    Ready orders with balances, today’s transfer from the kitchen, markdown rules and day-end counts.

  • Accountant

    What was sold, bought and owed?

    Sales by tax category and payment mode, credit balances by account, and purchases matched to deliveries.

Straight answers

What changes, and what stays the same.

Keep using

  • Your billing machine at the counter. We agree during setup how sales reach Verity.
  • Delivery apps and your phone for taking orders. Verity holds the order once it is taken.
  • WhatsApp for customers and suppliers. Staff reply; Verity tracks what is owed.
  • Your accountant, who still prepares your returns.

Verity does not

  • Run your billing counter or take orders from customers online.
  • Send messages to customers or suppliers on its own.
  • File your GST returns or run your payroll.
  • Decide how much to bake. It shows the evidence and the baker decides.

We bring in your accounts, open orders, recipes and stock from the diaries, sheets and notebooks you use now, in stages, so ovens stay on while it happens.

  • Excel
  • Google Sheets
  • Legacy ERP
  • CRM
  • One operating environment

Questions

Questions bakery owners ask.

My bakers start at 4 am. Will they really use a screen?

Only if it saves them effort. They see the bake plan and cake details on one screen, and recording a bake and leftovers takes a few taps. We train at their station, during a night shift.

Does Verity take cake orders from customers online?

No. Customers keep ordering by call, message or your usual channel. Your counter enters the order, and from then on Verity tracks it through the kitchen to pickup and payment.

Can it tell me how much to bake?

It shows how each item sold and was left over, by day and hour, and suggests a quantity. Your head baker decides, because they know about weather, holidays and local events that numbers miss.

We make some things in-house and buy others. Can both be tracked?

Yes. Made items have recipes and ingredient use. Bought items are tracked as stock with a purchase rate. Both show margin and sell-through the same way.

I only have one shop with a small kitchen. Is this too big?

A single-shop bakery has the same leftovers and price swings. We set up only what you need, in the same four weeks, with fewer screens in daily use.

Can I see my outlets and central kitchen together?

Yes. Each outlet and the kitchen is a location. You see what was sent, received, sold and returned, and the gap, per outlet and per item.

Who can see my recipes and costs?

Only the people you allow. Recipes and costs can be limited to you and your head baker, and the counter sees only what it sells. Every change is recorded with who made it and when.

How soon will it be useful?

Order tracking, unpaid balances and expiry lists need only your existing orders and stock, so we aim to have them first. Bake advice becomes reliable after a few weeks of recorded sales and leftovers.

What does it cost?

It depends on the number of outlets, people and what you want set up. Message us and we will give you a clear number after a short conversation about how your bakery runs.

Where the figures come from

Sources

  1. IMARC Group, Indian Bakery Market, 2025
  2. ClearTax, GST on cakes and pastries
  3. The Morung Express (IANS), TPCI on biscuit input costs, 2020
  4. SetIndiaBiz summary of FSSAI 2026 changes

Last checked 15 October 2026. Published figures vary by region and method, so treat them as indicative, not as a promise of your results.

Start with what was left on the shelf last night.

Tell us how your bakery runs and we will show you the leftover pattern, the unpaid balances and the ingredients about to expire, using your own numbers.

Get your free demo Email us

Free: we set up a working demo of your own business, on your own data, within 7 days. You pay only if your team decides to use it.