Free Bakery Inventory Spreadsheet
A ready-made template for tracking what's in the store cupboard — flour, butter, sugar, packaging — plus the finished goods you make from it. Seven linked tabs cover stock, purchases, bakes, orders and end-of-year COGS.
- Opens in Excel, Google Sheets, or Numbers
- Ingredient and finished-goods tracking, with stock status flags
- Automatic cost calculations — landed unit costs, cost per batch, COGS
- Free to download, with a detailed instruction guide
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What's included
Ingredients and finished goods, connected
Most inventory templates only count finished stock. This one links the ingredients you buy to the products you bake, so your stock levels and your costs reflect what actually happens in the kitchen.
Track ingredients and products
See stock levels for flour, butter, sugar, fillings and packaging alongside your finished goods, with an automatic out-of-stock flag.
Any unit of measure
Track in grams, kilos, litres, dozens or individual units — whatever matches how you buy each ingredient and sell each product.
Automatic COGS
The Reports tab tallies cost per batch, unit cost and cost of goods sold for the year from the rows you've already entered.
What should a bakery inventory spreadsheet track?
A bakery inventory spreadsheet should track dry goods, dairy and eggs, fillings and finishes, packaging, and finished baked goods.
- Dry goods — Flours by type, sugars, salt, yeast, leaveners and grains. Track by weight, and note the supplier so you can compare landed costs between deliveries.
- Dairy, eggs and fats — Butter, milk, cream and eggs turn over fast and move in price more than anything else on the list. Worth a reorder threshold on each.
- Fillings and finishes — Chocolate, fruit, nuts, jams, icings and glazes. Often the most expensive line per gram, and the easiest to under-count in a recipe.
- Packaging — Boxes, liners, bags, labels, ribbon and tape. Easy to leave out of a cost calculation entirely, which quietly understates the cost of every retail item.
- Finished goods — Loaves, pastries, cakes and slices held for sale, tracked separately from the ingredients that went into them.
- Consumables — Baking parchment, piping bags, gloves and cleaning supplies. Not part of a recipe, but part of the cost of running the kitchen.
The template has tabs for all of these, so ingredients and finished goods sit in one file rather than two.
How do I know when to reorder?
Set a reorder point per ingredient: average daily usage multiplied by supplier lead time, plus a safety buffer.
For a bakery that usually means working backwards from your production schedule rather than from sales. If you bake sourdough three days a week and each bake takes 12kg of flour, you are using roughly 36kg a week — so with a five-day lead time from your miller, running below about 30kg is already too late to order comfortably.
The spreadsheet's stock status column flags items that have run out. For anything with a long lead time or a short shelf life, it's worth adding your own threshold column alongside it and reviewing weekly.
How to use the bakery inventory spreadsheet
Enter your email above and we'll send a download link. Once unzipped, the file opens in Excel, Google Sheets, or Numbers.
It's divided into seven tabbed sheets: Material Inventory, Personal Use, Purchases, Manufactures, Product Inventory, Orders and Reports. It runs for a single calendar year, since it calculates start and end-of-year inventory values — at year end, copy it, carry over your product and ingredient tabs, and update the starting numbers.
Note: calculated columns should not be edited. They're marked in a light turquoise colour.
Material Inventory
Your full ingredient and packaging list, with SKU, name, description, quantity on hand, a calculated stock status, starting quantity for valuation, landed unit cost, tracking unit and preferred supplier. The landed unit cost is the one worth getting right — include freight and any bulk discount, or every downstream cost will be slightly wrong.
Purchases
One row per ingredient purchased. Records date, supplier, item cost before shipping and tax, quantity, and this item's proportional share of shipping and tax — from which landed unit cost is calculated. Five items on one invoice is five rows.
Manufactures
Where a bake gets recorded. Enter the product made and each ingredient consumed with its quantity, and the sheet totals the material cost of the batch. Divide by your yield to get cost per unit.
Product Inventory
Your finished goods: SKU, name, category, unit price, starting and on-hand quantities, production cost per unit, and calculated inventory values.
Orders
Every sale, one row per product. Capturing the production cost against each is what lets the sheet tally COGS for the year.
Reports
Revenue, expense and inventory totals for the year, all calculated. Accuracy here depends entirely on the unit costs you entered along the way.
When a spreadsheet stops being enough
A spreadsheet copes well while you have a manageable ingredient list and a handful of products. It gets harder when base recipes feed several finished products — one dough into four shapes, one sponge into three cakes — because a single ingredient price change now needs updating in several places, by hand, without missing one.
If you're at that point, Stocksmith's bakery inventory software holds the recipes and does the rollup automatically. There's also a free bakery costing spreadsheet if pricing is the more urgent problem.
Frequently Asked Questions
What should I track in a bakery inventory spreadsheet?
Track five categories: dry goods (flours, sugars, leaveners), dairy and eggs, fillings and finishes, packaging, and finished baked goods. Add consumables like parchment and piping bags if you want a true kitchen cost. Packaging is the one most often left out, and leaving it out understates the cost of every retail item you sell.
How do I calculate the cost of a batch?
Add up the landed cost of every ingredient used, including packaging, then divide by the number of units the batch produced. The Manufactures tab does the totalling for you. Landed cost means the price you paid including freight and after discounts — not the list price, which is where most batch costings drift.
Is this bakery inventory template free?
Yes, completely free. Enter your email above and we'll send the download link straight away. It works in Excel, Google Sheets and Apple Numbers with no paid software needed, and includes seven tabs covering ingredients, purchases, bakes, finished goods, orders and a summary report with automatic COGS.
Can I use this for a home or cottage bakery?
Yes. The template doesn't assume a commercial kitchen — you define your own ingredients, units and products, so it scales from a cottage operation selling at markets up to a bakery running wholesale accounts. The Personal Use tab is particularly useful for home-based bakeries, since it separates ingredients used personally from those that went into products you sold.
Does Stocksmith have inventory software for bakeries?
Yes. Stocksmith tracks ingredients and finished goods together, deducting ingredients automatically as each bake is recorded and rolling costs up through multi-level recipes. This spreadsheet is a good starting point; Stocksmith is the step after it, when updating prices by hand across several recipes stops being practical.
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