Fournée

Tonight's sheet

This is the sheet Fournée writes for a small wholesale bakery. Change the orders on the right and every figure follows, including the headline above.

Night sheet Mon 19 Oct · sample bakery

Dough	Pieces	Flour	Water	Salt	Levain
Country loaf900 g	36	16.4 kg	12.3 kg	361 g	3.3 kg
Baguette300 g	80	13.2 kg	9.2 kg	264 g	1.3 kg
Rye750 g	12	4.1 kg	3.5 kg	83 g	1.2 kg
Seeded800 g	16	5.9 kg	4.6 kg	131 g	1.2 kg
Total	144	39.7 kg	29.6 kg	839 g	7.0 kg

Flour to weigh39.7 kg1 sack + 14.7 kg

Oven6 loads4-deck oven

First mix21:50first load 01:50

Tomorrow's orders

Country loaves900 g

Baguettes300 g

Rye750 g

Seeded800 g

Country hydration

75%

Spare loaves

+0%

Van leaves

Where these orders come from

The demo uses this bakery's formulas in baker's percentages. Yours go in on the first day.

A wire basket of long rustic baguettes in a French bakery, with a red price card reading Baguette de campagne, 250 g, 1,10 €. — A baguette de campagne, 250 g baked, 1,10 €, Ain, France. Photo: Benoît Prieur, CC0.

One night, three sheets

Orders close at eight.

Cafés order on their own page, standing orders place themselves, and anything after the cutoff waits for your yes.

Black and white photograph: a woman in a dark coat walks down a cobbled Paris street with two baguettes under her arm. — Paris, 1951. Photo: Emmy Andriesse, public domain.

Then the sheet writes itself.

At cutoff Fournée totals every order, adds your spares and turns it into kilos per dough, with the levain to build the afternoon before.

Shaped loaves of dough proofing in round and oval cane baskets on a weathered wooden bench. — Dough in proofing baskets, Rauris, Austria. Photo: Wald1siedel, CC BY-SA 4.0.

Last, the oven plan.

Loads are set by deck and bake time, working back from the van, so the baguettes come out last and the van leaves full.

A baker in white wheels a rack of bread into a large rack oven, next to a second rack full of baked loaves. — A rack oven in a Helsinki bakery. Photo: Jarkko Laine, CC BY 2.0.

Orders, Mon 19 Octclosed at 20:00

Customer	Country	Baguette	Rye	Seeded

Bistro Garance, 21:12+6 baguettes, after cutoff

Mix sheetfirst mix 21:50

Dough	Flour	Water	Salt	Levain

Build 7.0 kg levainat 13:50, 1 : 1 flour and water

Oven plan4 decks, 6 loads

Van leaves06:30

The rest of the night

Pain de campagne900 g, levain

Flour T65	85%
Whole wheat T150	15%
Water	75%
Salt	2.2%
Levain, 100% hydration	20%
Total	197.2%

Your formulas, in percent

Enter a recipe the way bakers write it: flour at 100%, everything else weighed against it.

Change the water once and every sheet from tomorrow uses it. The hydration slider in the demo above edits this one.

Café Lindestanding order

	Mon	Tue	Wed	Thu	Fri	Sat	Sun
Baguette	24	24	24	24	30	36	0
Country	6	6	6	6	8	10	0

Paused 24 Dec to 2 Jan, café closed

Standing orders repeat

Set a café's week once. Fournée places it every night until they change it.

Holidays and closures are a date range on the order, so nobody has to remember them at 20:00.

After the cutofforders arriving past 20:00

Ask meEach one waits for a yes or a no. Accept if it fitsOnly when an oven load has room. RefuseThe customer sees tomorrow's cutoff.

Late orders, on your terms

Each late order shows what saying yes would cost: kilos of flour, and whether a load has room.

Pick a rule once, or decide one by one from your phone.

Whatever oven you have

Describe it once: how many decks or racks, how many loaves of each kind fit, how long each one bakes.

Deck, rack or wood-fired, the oven plan works from your numbers.

Loading a wood oven at La Alcogida, Fuerteventura. Footage: Frank Vincentz, CC BY-SA 3.0.

Returns, Café Lindebaguettes

Mon2

Tue4

Wed4

Thu3

Fri0

Thursday 24 → 21? Three came back on each of the last four Thursdays.

Returns tune tomorrow

Log what comes back from each customer. After a few weeks Fournée suggests smaller standing orders where bread keeps returning.

You decide. Nothing changes on its own.

€69a month

For bakeries that supply cafés and restaurants. Order pages for up to 80 customers, standing orders, late-order rules, delivery notes and returns. Five logins.

Start Wholesale

Every plan starts with a free month and no card. Prices exclude VAT. Cancel from the settings page, any month.

Bakers ask

Scored loaves baking in a row on the floor of a deck oven. — Loaves in a deck oven, Brighton. Photo: Jeremy Keith, CC BY 2.0.

Can I keep my formulas in baker's percentages?

Yes. Flour is 100% and everything else is weighed against it. Levain and poolish are their own builds, so the sheet also says what to feed and when.

What happens when an order comes in after the cutoff?

It waits in its own row with the flour it would add and whether an oven load has room. Accept it and the mix sheet, oven plan and delivery note update together.

Will it work on the tablet next to the mixer?

The night view has large type and large buttons for floury hands. It keeps working without a connection and catches up when the Wi-Fi comes back.

How do my customers send orders?

Each customer gets an order page with their usual products and prices. Orders that still arrive by text or email you type in yourself, in a few taps.

We bake in a wood-fired oven. Does the oven plan still work?

Yes. You tell Fournée how many loaves fit per load and how long each bakes. If the oven needs time to come back up to heat between loads, add it as a pause.

Grams, kilos or pounds?

Kilos and grams by default, pounds and ounces if you prefer. Each sheet rounds salt and yeast to the gram and flour to the 100 g.

Can I get my data out?

Orders, customers, formulas and returns export as CSV files from the settings page at any time, including after you cancel.

Is there a contract?

No. You pay month by month after the free month, and you can cancel from the settings page.

Mix 40 kg at 21:50.

Tonight's sheet