The problem
Artisan bakers usually discover their real costs at the end of the month, if at all. Ingredient prices move every week, recipes live in notebooks, and supplier invoices pile up next to the oven.
The approach
I positioned, designed and built Krust around one promise: "Le pain, c'est toi. Les chiffres, c'est Krust." The baker photographs an invoice, ingredients update, recipes and sub-recipes recalculate, and every product gets a cost price and a margin.
The result
A warm, plain-spoken product live in beta at krust.app, for people who would rather bake than do paperwork.
Software for people who do not want software
Bakers start work before dawn and do the paperwork on Sunday, if they do it at all. The product has to fit in that Sunday: few screens, plain French, no accounting vocabulary.
The site speaks the same way. It talks about bread and margins, not features, and shows the product doing the one thing a baker cares about.
From invoice to cost price
The data model is the real design work: ingredients, suppliers, recipes, sub-recipes and products, all linked, so that one new invoice ripples through to the price of every loaf that uses the flour on it.