Booking software for sourdough and cheese making classes.
The levain is built the night before and the milk is ordered before that, so bookings need to close early enough for the number to be real.
Start with Google- Bookings close at a cut-off that suits the prep
- Oven deck space sets the number of places
- Milk and culture ordered against a paid head count
- What goes home priced into the place
Online booking
Customers book themselves
Share your link and customers pick a service and slot at a price worked out for them, straight into your diary.
Learn moreOne shared diary
Peak hours, kept full
Every booking lands on one timeline across your spaces and your team, so nothing double-books and quiet gaps are easy to spot.
Learn moreBuilt for you
Built for every kind of sourdough & cheese making business
Sourdough day classes
A full day from levain to bake, capped at the loaves the deck takes in one load rather than at the seats around the table.
Fresh cheese making
Ricotta, haloumi and mozzarella in an afternoon, limited by pot space on the stove and by milk ordered days ahead.
Couples and gift occasions
Two places on one booking for a birthday or an anniversary, which is a large share of what these classes sell and is usually booked well ahead.
Corporate team days
A workplace takes the whole class for a team day, and the numbers are settled at booking rather than in an email chain the week before.
See it in action
Every booking, in one app.
Schedule
What the oven and the pots are carrying
A sold-out bake and an afternoon cheese class still three short show side by side, so the deck space and the stove are accounted for before the milk order goes in.
Instant booking
Booked before the cut-off, not after it
The session stops taking bookings at the point you choose, so the number you feed the starter for on Friday night is the number standing at the bench on Saturday.
- Private class · 10 placesTuitionA$950
- Milk & culturesIngredientsA$240
- Take-home starters & bannetonsMaterialsA$180
Get paid
Ingredients ordered against paid seats
Every place is charged when it is booked, so milk, flour and cultures are bought against money already taken. A team day is quoted with the take-homes itemised.
Less admin, more bookings
Made for sourdough & cheese making businesses
A class that begins the night before
Feeding a starter and building a levain for twelve is a job you do the evening before, and it cannot be redone at dawn. Closing the session at a cut-off you choose means the number in front of you when you feed the starter is the number who will be standing at the bench.
The oven deck decides the class size
It is not the size of the kitchen, it is how many tins or bannetons go in at once and come out at the same time. You set the places to that number, the count drops as people book, and the class closes itself rather than promising a bake to somebody whose loaf has nowhere to go.
Milk ordered against paid places
Cheese runs on milk ordered by the litre for a head count and culture that has to be on hand. Because each place is charged at booking, the order goes in against money already taken, and a class that has not filled can be called before the milk is ordered rather than after.
What goes home with them
A jar of starter, a banneton, a wheel of haloumi. Where those add cost, price them into the place or offer them as paid options on the booking, so what people take home is paid for at the same time as the seat rather than settled awkwardly at the door.
Start taking sourdough & cheese making bookings today
Set up in minutes. 200 bookings a month free, no card needed.
One app for every booking
Everything you need to run your sourdough & cheese making business.
Capacity that holds
Set the places on a session once and booking stops by itself when it is full.
Email reminders
Confirmations and reminders go out automatically, so fewer bookings are forgotten.
Common questions.
Yes. Close the session at whatever cut-off suits your prep, so the head count is final before you build a levain or order milk.
Set the places to what your oven can bake in one load rather than what the room seats. The session stops selling when the last place goes.
You can build it into the price of the place, or list it as a paid option on the booking so people choose it and pay for it as they book.
The place was paid for when it was booked, so the ingredients are covered. If you decide to refund them, you can issue the refund from the booking itself.