Bake Diary closed in May 2025.Here's where the pieces go.
If you're searching for Bake Diary, you've probably already found out. It shut down in May 2025 and hasn't come back. We'd rather be straight with you than pretend we're a drop-in replacement, because we aren't: Bake Diary bundled cake pricing, customer orders and design templates into one tool, and Stocksmith only does part of that. Here's exactly which part, and where to look for the rest.
Status, September 2026: Bake Diary closed its doors in May 2025 and there has been no indication it will return. Its old domain no longer serves the product, so be careful what you click if you're searching for a login page. We make Stocksmith, so treat everything below as the biased view it is, including the parts where we tell you to go elsewhere.
What Bake Diary did, and where each part lands now
It was three tools in one. Only one of them is our job.
What you used it for
Does Stocksmith do this?
Recipe and ingredient costing
Yes, and in more depth. Multi-level recipes, weighted average ingredient costs, cost per unit that updates when a supplier price moves.
Working out what to charge
Yes. Margin on every product, based on your real batch costs rather than a guess.
Ingredient stock levels and reordering
Yes. Stock deducts when you record a bake, with low-stock alerts.
Batch records and traceability
Yes, on the Indie plan and above. Trace a finished batch back to the specific bag of flour.
Customer order forms and quotes
No. Stocksmith imports orders from sales channels; it isn't a custom-order enquiry or quoting system.
Payment scheduling and deposits
No. That's a job for your invoicing or bookkeeping tool.
Cake design templates and sketching
No, and we have no plans to. Nothing about Stocksmith is decorating software.
Delivery and diary scheduling
Partly. Production scheduling exists on Business and above, but it plans batches, not appointments.
The short version: if what you miss most is the costing and ingredient side, we cover that and go further. If what you miss most is taking custom cake orders from customers and managing deposits, we're the wrong tool and a dedicated cake order manager will serve you better.
Who Stocksmith actually suits
Bake Diary served a wide range of bakers. We serve a narrower one, and it's better for both of us if you know which side you're on.
A good fit if…
You bake in batches rather than one cake at a time
You sell through a shop, a website, a market stall or wholesale accounts, and want one stock figure across all of them
Ingredient prices keep moving and you've stopped trusting your margins
You need to know which batch a given ingredient lot went into
You have staff, or will soon, and want the numbers out of your head
Not a good fit if…
Your business is bespoke celebration cakes, quoted one at a time
The tool you actually need is an order form, a diary and a deposit tracker
You want cake design or decorating features
You bake occasionally rather than as a business
In those cases a dedicated cake order manager is the right answer, and we'd rather say so than sell you a trial you'll cancel.
The part we're built for
A cost per loaf that keeps up with your flour invoice
Build the recipe once. Stocksmith holds weighted average costs across your ingredient purchases and rolls them up, so when butter jumps 20% every product containing it re-costs itself. You find out before the margin disappears, not at the end of the quarter.
Material price up? Your margin recalculates instantly
Ingredient lot to finished batch, in one chain
Record which lot of flour, nuts or dairy went into which bake, and the link holds. If a supplier issues a recall you can answer the only question that matters quickly: which batches, and which customers. Available on the Indie plan and above.
Gone. It closed in May 2025 and there has been no sign of it returning in the sixteen months since. Its old web address no longer serves the product at all, so if you land on something that looks like a login page, don't put anything into it.
Can I get my recipes and data out of Bake Diary?
If you didn't export before it closed, almost certainly not. This is the honest answer rather than a helpful-sounding one. Most people in this position are rebuilding recipes from their own notes, which is miserable but survivable, and it's the one argument for doing it in something that exports cleanly next time. Stocksmith lets you export your materials, products and recipes as CSV whenever you like.
Is Stocksmith a direct Bake Diary replacement?
No, and we'd be doing you no favours by claiming otherwise. We replace the recipe costing, ingredient stock, batch record and pricing side, and we do those in more depth than Bake Diary did. We don't do customer order forms, deposit schedules or cake design. If those were the reason you used it, look at a dedicated cake order manager instead.
I only make cakes to order. Should I bother?
Probably not, if that's the whole business. Stocksmith earns its keep when you're producing repeatable batches and selling them through one or more channels. For one-off bespoke work quoted individually, the costing side still helps but you'd be buying a lot of machinery to use one lever. The free food cost calculator may be all you need.
How much does Stocksmith cost?
From $20/mo billed annually on Pro, which connects one sales channel. $41/mo on Studio for unlimited sales channels, and $83/mo on Indie which adds batch and lot tracking plus traceability reports. 14-day trial, no card required.
Get your recipe costs back on solid ground
14 days free, no credit card. Build one recipe with your real ingredient prices and see what the margin actually is.