Bookkeeping for bakeries

What the books involve

• Counter sales: each day's point of sale totals for bread, pastries, pies and coffee matched to card settlements and cash banked, so every trading day can be traced to the bank.
• Wholesale customers: cafes, restaurants and shops on standing orders invoiced weekly or monthly, with their payments matched and a list of overdue accounts produced each month.
• Special orders: deposits for celebration cakes and party platters recorded when the order is taken, then matched to the final payment when the order is collected.
• Ingredient suppliers: flour, butter, eggs, dairy, fillings and packaging entered from each supplier's invoices and checked against their statements, which shows how ingredient costs change through the year.
• Ovens and equipment: deck ovens, mixers, proofers and display cabinets recorded with their finance repayments, with servicing and repair bills coded on their own.
• Extra outlets: takings from another shop or a weekend market stall tracked separately in Xero or MYOB, so each outlet's sales and costs can be compared.