Opening day for your bakery on TtaKkaa: pieces, boxes, and the first sale at the counter

This guide is for a bakery owner opening on TtaKkaa and wanting to sell from the counter on day one. On TtaKkaa a bakery runs on the same tools as restaurants and cafés, so you get the kitchen screen and order types if you need them, but most of the day is quick counter sales.

Step 1: Sign up and choose "Bakery"

Sign up at store.ttakka.store with your phone number, enter the verification code, and choose "Bakery" as your business type. The first-setup wizard then walks you through your logo, your first branch and its opening hours, your products, and how you receive orders. Your tax number, documents, and team can be added later.

Step 2: Categories and items

From "Menu & products", create simple categories that match your display: bread, pastries, cakes, biscuits, and drinks if you serve them. Then add each item with a name and a price per piece. If your items are already in a spreadsheet, import them in one go instead of typing them.

Start with what is on the shelf today. You can add seasonal items later.

Step 3: Pieces and boxes with sell units

Many bakeries sell the same item loose and packed. Instead of registering "croissant" and "box of croissants" as two products, open the item and add a sell unit:

1. Unit name, for example "Box of 6".
2. How many base pieces it holds: 6.
3. The price of the box.

On the cashier both options appear for the item, and selling one box takes 6 pieces off stock. Double-check the number of pieces: a wrong factor is the most common reason stock looks off.

Step 4: Counter items vs. kitchen items

Each item has a "Where is it made?" field. Bread and ready pastries sold straight from the display should be set to "Cashier / bar", so they never appear on the kitchen screen. If you also prepare things to order, like sandwiches, set those to "Kitchen screen" and install the kitchen app on a tablet at the back. The same block has a packing type (hot, cold, drink, sauce, dessert) and allergens, which matter for a bakery that uses nuts, eggs, or milk.

Step 5: Labels and the receipt printer

If you sell ready-packed products at a fixed price, like an assorted biscuit box registered as its own product, give each one a barcode label so the cashier scans instead of searching. Select the products in the dashboard and print barcode labels in one batch, or print a single label from the cashier while selling. Then connect the receipt printer on the cashier over Bluetooth or the network, and check the receipt preview from "Invoices & printers".

Step 6: The first sale

1. Open a shift on the cashier and enter the cash in the drawer.
2. Tap the item and choose piece or box, or scan the label of a packed product.
3. Pick the order type, usually takeaway for a counter sale.
4. Take payment and print the receipt.

If the internet drops during the morning rush, the cashier keeps selling offline and syncs once the connection is back.

Step 7: When items sell out, and closing the day

When the bread runs out, don't leave it on the screen. From the stop list, mark it sold out for today and set the time the next batch is ready. If you paid for something from the drawer (flour delivery, gas), record it on the cashier as a cash pay-out on the open shift.

At closing, close the shift and read the Z report: opening cash, cash sales, refunds, pay-ins, and pay-outs. The dashboard reports then show the day's sales and how each product performed, which helps you plan tomorrow's baking.

Optional: ingredients and recipes

If inventory and recipes are in your plan, you can link each item to its ingredients. When an ingredient runs short, the items that need it stop automatically and come back when the stock is refilled. This is not needed on day one.

Next

Read the sell units guide, the barcode label guide, and the branch treasury guide.