Free resources for bakers and pastry chefs
Management guides, recipe cards, HACCP files, and trade calculators — to master your total costs, your production, and your food safety controls.
Guides
Total cost, markup multiplier, waste, rising ingredient prices, opening a bakery. Running a bakery, explained step by step and backed by numbers.
See the guidesRecipes
Nearly 200 recipe cards for bread, pastry, confectionery, ice cream and catering. Recalculate quantities on the fly, with ingredient cost, allergens and nutritional values for each recipe.
See the recipesHACCP
Food safety control, allergens, traceability, food safety management plan. Download print-ready logs to laminate: temperature records, cleaning and sanitizing, batch traceability.
View and downloadTools
Sourdough refresh, dough water temperature, and analytical tables for ice creams and sorbets. Everyday lab calculations, online and with no sign-up.
See the calculators