Starter
€22 / month
One owner workspace for a single site.
Bakery waste management without slowing the counter
Anteiku helps café bakeries and pastry-led shops log bread, viennoiserie, and prep waste quickly, cost it against the menu, and review patterns before the next bake.
Bakeries waste in batches: over-bake, end-of-day leftovers, damaged trays, prep that never made the case. If logging waits until “later,” the tray count is already wrong. Floor mode exists so the count happens while the apron is still on.
14-day free trial — you are not charged until the trial ends.
Definition
Bakery waste management. Recording what did not sell or could not be sold — by product and quantity — then valuing it with prep or ingredient cost so bake plans and case pulls can adjust.
Where cafés feel the pain
End-of-day leftovers are normalised
Teams expect a pile at close. Without a costed log, “normal” can quietly become expensive.
Prep waste is invisible
Buttercream, laminated dough, and cut fruit disappear between stations. Paper logs rarely catch them.
Bake plans run on habit
Saturday’s bake mirrors last Saturday even when the log would show a different pattern.
How Anteiku helps
- 1
Put bakery items on the menu with costs
Include case products and the prep items that spoil — not only the hero SKUs.
- 2
Log at the moment of discard
Floor mode on a phone next to the rack beats a clipboard that stays in the office.
- 3
Review before the next production meeting
Look at repeat offenders and high-cost days. Adjust pulls and bake quantities with evidence.
- 4
Keep sites comparable
If you run more than one counter, use the same products and logging habit across locations.
Built for hands that are already full
Large tap targets, location picker, and undo — so a pastry cook can log a tray without opening a laptop.
- Phone-first waste logging
- Same menu used for stock and waste
- Exports when the owner wants a weekly bakers’ review
Small tray changes, real euros
Bakery margin often moves through fewer over-bakes and clearer end-of-day decisions. Use the margin calculator for a planning estimate; your live Anteiku logs replace the estimate with your own numbers.
- Costed waste by pastry and bread item
- Visibility into prep discard, not only case leftovers
- Shared language between bakers and owners
- Optional multi-site roll-up on Pro
Frequently asked questions
Can we log trays instead of single units?
Yes — define products the way your team thinks (for example per pastry, per loaf, or per tray) and set the unit cost accordingly. Consistency matters more than perfect granularity on day one.
Does Anteiku handle production recipes?
Anteiku is not a full bakery MRP or recipe costing suite. It focuses on daily waste and stock habits with menu unit costs. Many café bakeries start there and keep detailed recipes in their existing tools.
What about milk and coffee waste in a café bakery?
Log those too. Floor mode is the same workflow for beverages and food — useful when the counter and the bake team share one workspace.
Is there a printable template while we trial software?
Yes. Download the café waste log CSV template to practice the habit, then move the same columns into Anteiku when you are ready.
Related resources
Ready to see where margin goes?
Set up your menu and log your first waste entry the same day.