Branded storefront
Your own online shop with your name, logo, colors and menu. Customers order in a few taps from their phone, for pickup or delivery.
See the demo store →Boulangerie · Panificio · Made by hand
Bread made by hand.
A bakery run with care.
Fresco is the notebook, the counter and the bake sheet of an artisan bakery, in one place: your own storefront, orders, customers and card payments, together with your recipes, costs, the night’s bake schedule and a plan for your team.
fatto a mano · fait main
- 14-day free trial
- Card payments by Stripe
- Works on any tablet or phone
The front of the bakery
Everything the counter needs, built in.
No stitching together a website builder, a payment app, a spreadsheet and a notebook. It’s one system, and every order goes straight to the bench.
Order management
Every order in one list, from new to picked up. Confirm, start baking and mark ready with one tap; the customer is told at each step.
Open orders →Order calendar
Pickups and deliveries by day and week, with each day’s total pieces, so you know what’s coming before you commit to more.
Open the calendar →Customer profiles
Order history, favorite breads, allergies, notes and store credit for every regular and every wholesale account.
Open customers →Coupons & promotions
Welcome codes, weekend deals and seasonal offers, as a percentage or a fixed amount, with limits and end dates.
Open promotions →Gift cards
Digital gift cards customers buy in your store and redeem at checkout. The balance carries over until it’s spent.
Buy one in the demo →Reports & analytics
Revenue by month, best sellers and order status at a glance, plus an export for your accountant.
Open reports →Stripe payments
Customers pay by card when they order and the money is paid out to your bank. Fewer no-shows, no cash to count.
Payment settings →Customer messaging
Questions from your store land in one inbox. Answer from the order, and status updates go out on their own.
Open messages →Add-ons
Need more? Switch on a counter point of sale, a self-order kiosk, email campaigns, staff clock-in, advanced reports or loyalty points.
More than software
A partner for every bread and every baker.
Fresco doesn’t stop at the counter. We help you fix any bread, teach whoever is learning, tell you where to buy and what to buy, and walk with you as the bakery grows.
Free
Bread doctor
Flat, dense, gummy, too sour? Pick your bread and what went wrong, and get the likely causes and exact fixes. Any bread, any oven.
Diagnose a loaf → HomeLearn to bake
Courses from a first loaf to sourdough and baguettes, a cups and yeast converter, a starter log and a bake journal. For home bakers and new staff.
Start the first course → BakerySuppliers
Mills, yeast, equipment and packaging in the US, Spain and Europe, what to buy when you start, and your next order worked out from your sales.
See suppliers → BakeryGrow
What your numbers say this month, and playbooks for the next step: prices, wholesale, markets, a bread club, holidays, your first hire.
Open the growth plan →For home bakers
Baking at home? Fresco is for you too.
Your first loaf free, then every course, the starter log, the bake journal and a baker to ask for $5 a month.
From order to oven
An order placed at noon is on tonight’s bake list.
- 01
A customer orders
From your storefront, on their phone. They pick a pickup time, apply a coupon or gift card and pay by card.
–orders for tomorrow - 02
You confirm it
It lands in the dashboard and the calendar. One tap confirms it, and the customer gets a message.
–pieces to bake - 03
It joins the bake list
Tomorrow’s orders are added up by product and counted back from the earliest pickup: mixing, proofing, oven loads.
–bakes on the schedule - 04
Ready on time
Your team follows the steps at the bench. Mark it ready and the customer is told it’s waiting for them.
–first bake out of the oven
Two traditions, the same care
France and Italy, loaf by loaf.
Each bread has its flour, its preferment and its oven. Recipes keep them with their flour type (00, 0, 1, rye or semola) and their method, so they come out the same every day, and the same list is your storefront menu.
France
Baguette de traditionTipo 0 · 12 h poolish Pain de campagneTipo 1 and rye · sourdough BriocheTipo 00 · eggs and butterFougasseAdd it to your recipes
Italy
CiabattaStrong Tipo 00 · biga Focaccia genoveseTipo 00 · olive oil and rosemary Pane puglieseSemola rimacinata · lievito madreGrissiniAdd them to your recipes
What happens in a small bakery
Three things that cost you money every week.
Orders arrive everywhere
Phone calls, Instagram messages, a note on the counter. Something gets missed, someone doesn’t show up, and the bread you set aside goes stale.
Storefront and paid orders →You don’t know what a baguette costs
Butter went up, the Tipo 00 bag went up, and your price stayed the same. Without cost per piece you can’t tell which products make money.
Cost and margin per piece →You say yes and the oven can’t keep up
A restaurant orders 60 baguettes for 7 a.m. You accept, and at 6 two doughs are waiting for the same oven. One overproofs and gets thrown out.
A schedule without clashes →A real night shift
How your team works while you sleep.
Four bakes, one mixer and one oven. The shift was planned the afternoon before from the day’s orders; your team just follows the steps. Scroll and watch the night go by.
Production · 01 Recipes
The recipe belongs to the bakery, not to one person.
Each recipe is saved once, in baker’s percentages, with its stages and formats. Whoever is on shift asks for pieces or kilos and gets flour, water and salt to the gram, loss included. Then they weigh it step by step on a big screen. The bread comes out the same on Monday as on Saturday.
- Scale by pieces, kilos of dough or kilos of flour
- Preferments and sourdough inside the 100 %
- Weighing mode that guides whoever is new
Try it: 350 g baguette · Tipo 0 flour
48baguettes
Production · 02 Cost and margin
What each piece costs you, and what it leaves you.
Enter the price per kilo of your ingredients once. The app works out the cost of each batch, each kilo of dough and each piece, loss included. The storefront price sits right beside it, so you see the margin. When butter goes up, change one number and every recipe updates.
- Cost per piece, per kilo and per batch
- Margin per piece at your selling price
- Total ingredient cost of every shift
Try it with the sample pricesdollars per piece
Sample prices in US dollars, with flour bought by the bag. In the app you enter yours.
Production · 03 Water temperature
Every dough at the right temperature, every night.
A warm dough overproofs and gets tossed; a cold one reaches the oven late and holds up the whole shift. The app adds up the room, the flour, your mixer’s friction and the preferment, and tells your team exactly how warm the water should be and how much ice to add.
- Three- or four-factor formula, depending on the preferment
- Calibrate your mixer’s real friction with one batch
- Ice calculation for hot days, in °F or °C
Try it: dough at 75 °F, spiral mixerflour at 75 °F
Use water at45 °F
Production · 04 Bake schedule
Before you accept a big order, you know if the oven can take it.
Pull in tomorrow’s orders, or add bakes by hand. The schedule counts back every stage: mixing, bulk, shaping, proofing and baking in loads. If two doughs want the mixer or the oven at once it turns red. Drag the bar or let it propose a fix that only moves bakes earlier.
- Bake list built from your orders with one tap
- Draggable timeline with mixer and oven lanes
- Step by step with time, dough weight and water temperature
Production · 05 Team plan
Everyone knows what to do, and when.
Split the day into blocks, give every task a name, a time and a station, and Fresco builds the rest: a card for each person, a sheet for each station and the whole day on one page for the wall. It warns you when someone is in two places at once, when the mixer is double-booked or when a shift has no break.
- Ready-made days for 3- and 5-person bakeries
- Day board by person or by station, with who’s doing what right now
- Printable wall sheet and personal task cards to tick off
A day cardPrinted 5:00 AM
Leo6:00 AM–2:30 PM
- 6:00Mix baguetteMixer · check the water first
- 6:20Mix ciabattaMixer · water in two goes
- 7:00Fold every doughBench · with Ana
- 7:30Divide & preshape baguetteBench · 350 g pieces
- 10:30BreakAna watches the oven
- 1:30Clean & handover noteWhat’s proofing, what’s short
Run the numbers with yours
What does running on paper cost you today?
Bread you never get to sell, per month$0
Hours a month on orders and planning0 h
You get back per month$0
A calculation with your numbers, not a promise. Measure your real waste during your free trial and compare.
Who it’s for
Made for bakeries of 1 to 10 people.
Neighborhood bakery
The owner bakes and serves. Baguettes, boules and ciabatta every day from one deck oven, and a queue of regulars who’d rather order ahead.
- Storefront
- Pickup times
- One-oven schedule
Artisan bakery
Long-fermented pain de campagne and pane pugliese with Tipo 1, rye and semola. Limited loaves, so pre-orders and exact dough temperatures matter.
- Pre-orders
- Preferment stages
- Water temperature
Café that bakes
Focaccia, ciabatta and rolls in small batches, rotating staff and nobody who’s a baker by trade. Anyone has to follow the recipe without mistakes.
- Weighing mode
- Cost per piece
- Gift cards
Bakery supplying restaurants
Brioche buns for burger places, ciabatta and focaccia for restaurants, at fixed times and in several loads. Needs to know an order fits before saying yes.
- Wholesale accounts
- Staggered loads
- Clash warnings
Up and running in an afternoon
Four steps from sign-up to your first order.
- 1
Sign up
Name your bakery and you’re in. No card, nothing to install.
- 2
Make it yours
Logo, colors, opening hours, pickup and delivery. Your menu comes straight from your recipes and prices.
Store settings → - 3
Share your store
Put the link in your bio and on Google, and a QR code by the register.
See a storefront → - 4
Take orders
Paid orders come in, you confirm them, and they become the night’s bake list.
Open the dashboard →
For your team
Your team uses it with flour on their hands.
56 px
Big buttons
Everything works with a knuckle. Hold + or − to go fast, and decimals work with a comma or a dot.
Dark
Night mode
High contrast without glare at four in the morning. One tap switches to light.
Offline
Production without Wi-Fi
Recipes, water and the schedule keep working if the bakery’s connection drops.
1 tap
Screen stays on
The screen won’t sleep in the middle of weighing. Turn it on from the header.
15 seconds
A whole night in the time it takes the oven to heat up.
What we leave out, on purpose.
No accounting, no payroll, no full inventory control. You already have tools for that. Fresco takes care of the craft around the bread: selling it, baking it on time and keeping the team in step, the same every day, knowing what it costs.
Fresco · fatto a mano · fait main
Your best bread, made by hand, the same every day.
Open the demo, place an order in the storefront and watch it reach the dashboard, tomorrow’s bake list and the team plan. Then swap the sample bakery for yours.