Gostino for Pastry Shops

Pastry is the one kitchen where the cost of a single slice is genuinely hard to know. A cake is a recipe made of recipes — a base, a ganache, an insert, a glaze — and each of those has its own yield, its own loss and its own price that moved last week.

Butter goes up eleven percent and nobody can say what that does to the price of a slice.
A customer wants three tiers, two flavours and a colour, and the price is guessed on the spot.
December arrives, everyone wants the same thing on the same two days, and the notebook is the system.
Two hundred pickups are promised for the 24th, all of them 'in the afternoon'.

Only for pastry shops

These sit on top of the core. Nobody else needs them, and that is exactly why nobody else builds them.

Sub-Recipe CostingA recipe made of recipes, costed the way it is actually built.

The base, the ganache, the insert and the glaze are each their own recipe with their own yield and loss. Change the price of butter in one place and the effect lands on every cake that contains it, down to the slice — not as a guess at the end of the month, but the same day.

Custom Cake BuilderShape, tiers, colours and flavours — priced while the customer is still choosing.

The customer builds the cake on your page and sees the price move as they do it. It costs from the same recipes you already keep, so the number is yours, not a rounded-up guess made at the counter to be safe.

Holiday Pre-OrderFifty panettone, not eighty, and pickup in fifteen-minute slots.

You set the number you can actually make — fifty, not as many as get ordered — and when they are gone the page says Sold Out instead of taking one more. Pickups go into fifteen-minute slots, so the 24th is a queue on paper rather than a queue at your door.

Where most pastry shops start

Nothing here is sold off a shelf. Before anything is switched on we sit down with your venue and say plainly what is ready today and what we would have to build for you — that conversation costs nothing and takes fifteen minutes.

Fifteen minutes, no slides.

Tell us how your place actually runs — covers, staff, what eats the evening — and we will name the two things worth starting with.

Talk to us See the whole Suite