Running a bakery means keeping track of countless ingredients, from flour and sugar to yeast and butter. Without a proper system, it’s easy to run out of essentials at the wrong time or let ingredients expire and go to waste.
A bakery inventory spreadsheet helps you stay organized and avoid these common problems. Our free template allows you to monitor stock levels, track expiration dates, and manage ordering all in one simple place. No expensive software required.
The template is available in Google Sheets, Excel, and PDF formats, allowing you to choose the format that works best for your bakery.
What Is a Bakery Inventory Spreadsheet?
A bakery inventory spreadsheet is a straightforward digital tool that helps bakeries manage their ingredients, supplies, and baked goods.
Using this spreadsheet makes it easier to manage your inventory, stay within budget, and make sure you always have what you need to bake each day.
Download Spreadsheet Daddy’s Free Bakery Inventory Management Spreadsheet
Our bakery inventory template helps you track all your essential inventory details, including item information, supplier contacts, stock levels, and expiration dates.
You can easily customize it by adding or removing columns to fit your bakery’s specific needs.
What’s included
- Comprehensive item details section: Track essential product information, including item code, name, category, brand, unit of measure, storage area, and temperature requirements for proper ingredient management and organization.
- Supplier management fields: Document supplier contact details and lead times for each item to streamline reordering processes and maintain strong vendor relationships.
- Real-time inventory tracking: Monitor quantity on hand, par levels (minimum stock thresholds), unit cost, and automatically calculated total value to maintain optimal stock levels and track inventory investment.
- Expiration date tracking system: Manage food safety with dedicated columns for received dates, expiration dates, and calculated days remaining. This system supports proper stock rotation and helps reduce waste from expired products.
- Administrative controls header: Includes fields for company name, address, preparer and reviewer information with dates, and a notes section to maintain accountability and documentation of inventory reviews.
How to Use Our Bakery Inventory Spreadsheet Template
1. Our bakery inventory template can be copied directly into Google Sheets or downloaded as either an Excel spreadsheet or a PDF file.
2. Document your company name, address, and the person overseeing stock, along with when it was finalized. List the managing supervisor’s name and inspection date. Any additional remarks can go in the Notes field.
3. Complete the Item Details section by entering all essential product identification and classification information:
- Item Code: Enter the unique SKU or identifier assigned to track this specific bakery product or ingredient.
- Item Name: Record the complete product name (e.g., “All-Purpose Flour,” “Chocolate Croissant,” “Vanilla Extract”).
- Category: Specify the classification group for organizational purposes (Flour & Grains, Sugars & Sweeteners, Dairy & Fats, etc.).
- Brand: Include the manufacturer or supplier brand name for this item.
- Unit of Measure: Define how this item is counted or measured (pounds, kilograms, cases, dozens, each).
- Storage Area: Designate the physical location where this item is stored (dry storage, walk-in cooler, freezer, etc.).
- Temperature Requirements: Document the proper storage temperature range to maintain product quality and safety.
4. Fill in the Supplier Information section by documenting all vendor relationships and ordering details:
- Supplier: Enter the name of the company or vendor providing this bakery item.
- Contact Details: Record the supplier’s phone number, email address, and contact information for the sales representative.
- Lead Time: Specify the number of days between placing an order and receiving delivery.
5. Manage stock levels in the Inventory Tracking section for effective supply chain control:
- Quantity on Hand: Record the current physical count of this item available in your bakery.
- Par Level: Set the minimum amount that should always be maintained to prevent stockouts.
- Unit Cost: Include the price paid per individual unit or package of this item.
- Total Value: The template automatically calculates the combined monetary worth of all units currently in stock.
6. Monitor freshness and compliance in the Date-Specific Tracking section to ensure product quality:
- Date Received: Document when this inventory batch was delivered to your bakery.
- Expiration Date: Record the manufacturer’s date by which the product should be used or sold.
- Days Left: The template automatically calculates the remaining shelf life to prioritize usage and minimize waste.
7. Record any additional bakery inventory information in the Notes space.
