Honey Salt Premium Craft Bakery Sign in

Operations demo · Post Falls, Idaho

Wholesale from the sales order to the paid invoice.

Honey Salt is a production bakery that sells to grocery, espresso stands, hospitals, and schools. This is the floor system behind that work: one staff portal, one record, from the buyer’s order through bake, pack, and payment.

See the order flow
  • 12 North Idaho wholesale accounts
  • Order → bake → BOL → bill
  • Live freezer / HACCP log
  • 8 roles with real permissions
Honey Salt bagels, cookies, scones, and pastry on a marble bench
Bagels, cookies, and pastry from the Honey Salt bench — the SKUs this demo ships.

Built around the accounts a wholesale bakery actually serves

How a wholesale order moves

The same path the bakery runs every morning.

A confirmed sales order can raise a purchase order only when the recipe is short, then production, packing / bill of lading, invoice, and payment. Receiving puts stock on the floor. Completing a bake consumes ingredients and fills the cooler. Shipping relieves finished goods.

  1. 1

    Sales order

    Wholesale account, due date, and SKUs. The recipe explosion checks on-hand before you promise the order.

  2. 2

    Purchase order

    Raised only if ingredients are short. Receiving puts flour, yeast, and inclusions on the floor at par.

  3. 3

    Production

    Release, start, and complete the bake. Finished goods land in the cooler against the recipe, not a guess.

  4. 4

    Packing / BOL

    Load the route, print the bill of lading, mark shipped. Inventory moves with the truck.

  5. 5

    Invoice & payment

    Bill from what actually shipped. Record check, ACH, card, or cash. Open AR sits on the owner dashboard.

What the portal runs

The jobs a bakery owner pays a system to do.

Sell without over-promising

Customer accounts, terms, and standing wholesale orders. Shortages surface on the sales order — before the driver is on the dock.

Run the floor from the recipe

Eight bagel SKUs plus cookies and sandwiches, with production jobs, ingredient consumption, and par-level inventory.

Keep the cold chain honest

Six sensors (walk-ins, protein freezer, cooler, finished-goods, dough retarder). Four days of history. Alerts that someone has to acknowledge.

Get paid for what shipped

Packing list to invoice to payment, with role-based access so accounting sees money and the baker sees the board — not each other’s work.

Walk it as the people who would use it

Sign in as a role. The sidebar and buttons follow the permission set.

Start as Maya (owner) so the whole bakery is visible. Then switch to Quinn or Taylor to show how the menu shrinks.

Owner

Everything — start here.

Maya Chen

Bakery manager

Orders, production, inventory, HACCP.

Jordan Hale

Wholesale sales

Accounts and incoming orders.

Casey Reed

Baker

Recipes, production, cooler checks.

Sam Ortiz

Inventory

Receiving, counts, purchase orders.

Chris Nguyen

Driver

Packing lists and bills of lading.

Taylor Brooks

Accounting

Invoices and payments.

Avery Kim

HACCP / quality

Thermometer log and alerts only.

Quinn Morales