Patisserie Costing Software
Good butter, couverture, and vanilla aren't cheap, and a costing tool that rounds to the nearest ten cents will happily hide a shrinking margin from you. Soupa costs ingredients down to the gram or millilitre, keeps a price history per supplier so you can watch couverture creep up over months instead of getting blindsided by it, and lets you build a ganache or praline once as a prep recipe and reuse it across every finished piece. It's a costing tool, not a production planner. It won't tell you how many eclairs to make this week, just what each one costs.
Questions we hear from patisserie owners
Will small quantities round badly?
No. Ingredient costs are calculated to the gram or millilitre, so a recipe calling for a few grams of a premium ingredient still costs accurately.
Can I see how a supplier's prices have changed over time?
Every price update is kept, so you can look back at how an ingredient's cost has moved instead of only seeing the current figure.
Can I build a finished piece from components I've already costed?
Yes. Cost each component as a prep recipe, then combine them into a finished piece with an accurate total.