Cheese and sourdough booking software for New Zealand.
Sell each bench online, hold the count at the vats you can actually fill, and run wet weekends and after-work courses without a place going twice.
Start with Google- Booking tied to food-prep stations
- Caps set by vats, not by floor space
- Groups book places together
- Food tutor hours stay accurate
- Email reminders before class
Online booking
People book the right kitchen place
For wet weekends, customers pick a live food workshop, take their places and see the remaining food-prep stations update immediately.
Learn moreOne shared timetable
Every vat, bench and proving slot in view
See each food workshop, food tutor and booked place across wet weekends, including what is full, paid and still open.
Learn moreBuilt for you
Built for every kind of sourdough & cheese making business
Sourdough basics
Sourdough basics use the right food-prep stations, with every booked kitchen place visible through wet weekends and after-work courses.
Starter care
Starter care uses the right food-prep stations, with every booked kitchen place visible through the wet-week diary.
Cheese making
Cheese making uses the right food-prep stations, with every booked kitchen place visible through wet weekends and after-work courses.
Bread shaping
Bread shaping uses the right food-prep stations, with every booked kitchen place visible through the wet-week diary.
Fermentation courses
Fermentation courses use the right food-prep stations, with every booked kitchen place visible through wet weekends and after-work courses.
Private groups
Private groups use the right food-prep stations, with every booked kitchen place visible through the wet-week diary.
Weekend workshops
Weekend workshops use the right food-prep stations, with every booked kitchen place visible through wet weekends and after-work courses.
Follow-up sessions
Follow-up sessions use the right food-prep stations, with every booked kitchen place visible through the wet-week diary.
Sourdough: built for wet weekends.
During wet weekends, Bookables counts your food-prep stations, so the food tutor is not finding extra space after the room fills.
Options, with Pro
For after-work groups, run casual cheese and sourdough workshops, weekly places, private food workshop bookings and longer courses together. A quote covers work beyond a standard kitchen place.
- Private class · 10 placesTuition$950
- Milk & culturesIngredients$240
- Take-home starters & bannetonsMaterials$180
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 placesTuition$950
- Milk & culturesIngredients$240
- Take-home starters & bannetonsMaterials$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
Count the benches before the milk arrives
The day shows each food workshop, its food tutor, remaining food-prep stations and paid bookings across wet weekends.
- The cap is already countedEvery confirmed bench is out of the count before the milk is warmed, so nobody is working out how many aprons to lay out.
- The right tutor is on itSet hours and assignments mean a session only shows a tutor who is genuinely free to run the vat.
- Regulars are already thereThe weekly and monthly benches show up ahead of time, so nobody keys the same regular in twice.
When the vat is full, booking stops
For wet weekends, customers see genuine food workshop places left. Once the food-prep stations are spoken for, booking stops online.
- One public numberEveryone sees the same benches left, including the ones a group has taken on a single booking.
- No hopeful extra placeA full make stays full, which keeps the vat workable and the teaching worth the drive over.
- Quieter times stay visibleQuieter sessions sit beside the full ones, so the next bench someone can actually take is obvious.
Pay for the vat when the place is taken
For after-work groups, take the food workshop fee by card with Pro or record cash and bank transfer on Free, with paid status on its place.
- Paid when the place is chosenWith Pro the card goes through as the bench is taken, so the paid marks land with the session list.
- Desk payments still countCash and bank transfer get recorded by hand on Free when someone settles up at the desk.
- Private work gets a quoteItemise a private make: tutor time, bench hire, cultures and the wheel or loaf each person carries out, then keep that amount with the booking.
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
During wet weekends, set each food workshop to the real food-prep stations. Confirmed places reduce that count and booking closes when full.
Email reminders
Before wet weekends, email confirmation and your chosen reminders for the food workshop, carrying its time and practical details without a manual chase.
Common questions.
Yes. Set capacity to the vats and benches you can genuinely work, and booking stops the moment the last one is taken.
Yes. A single booking can hold several benches, and every one of them is subtracted from the vat count.
Yes. A standing weekly or monthly bench can run on with no end, finish on a date, or stop after a set number.
The bench goes back into the count at once, so the places left on that make read correctly for the next person looking.
Yes. Turn on confirmations and reminders and everyone booked gets the time and what to bring, by email.
Card payment for the bench is available with Pro. On Free, record the cash and bank transfer by hand after they have paid.