Bakery supply list: know what you have, buy what you need

For cake, the first month usually means boxes, boards and liners, plus a steady list of ingredients. First Month Packaging covers the packaging, and Ingredient On Hand covers the ingredients.

List every ingredient with its quantity, unit and where you keep it, and add a level at which you want to reorder. Ingredient On Hand is built that way and turns the low items into a shop list.

For a baker, an inventory list includes the item, how much you have, the unit, where it is kept, what a pack costs, when it expires and the level where you reorder. Those are the columns of Ingredient On Hand.

A bakery equipment list names the tools and machines you own, which is a different job from tracking ingredients. The three sheets in this group track ingredients and what you buy, not equipment, so keep your equipment on its own sheet.

The three inventory and purchasing sheets are not free: each costs $11.00 and opens in Excel and Google Sheets. Each has a filled-in sample, so you can see how it works before you clear it.

List every purchase with its supplier, item and price, then total the column. Supplier Reorder does this for what you buy again: line cost is the last pack price times the packs you reorder, and a Total row adds every line. It covers what you buy from suppliers, not every expense a bakery has.