Recipes and sub-recipes
300 recipes and 601 ingredients. A filling is used in several bonbons and is costed only once.
Success story · Pastry shop and chocolate maker · Valencia
Crème Brûlée: bonbons and cakes with every cost up to date
Crème Brûlée is a Valencian pastry shop and chocolate maker specializing in bonbons, truffles, ganaches, cakes and mousses.
They have used Recipok since March 2020. Their daily work is creating new recipes, adjusting fillings and costing every piece.
- Bonbons and truffles
- Ganaches and fillings
- Cakes and mousses
- Biscuits
- Sponge cakes
- Panettone
“Verified Recipok customer” badgeRecipok awards it to businesses that have worked with Recipok every month for more than a year.
In short
- Crème Brûlée is a pastry shop and chocolate maker in Valencia that has used Recipok since March 2020.
- It has 300 recipes built on 601 ingredients, with 12 suppliers.
- It made 212 recipe and cost adjustments and added 130 ingredients in the last year.
- It printed 34 technical sheets for its recipes in a year.
- 5 users of the same account share its catalogue.
The last year in figures
What Crème Brûlée records in Recipok
300active recipes
601ingredients registered
212recipe and cost adjustments
34technical sheets printed
Usage data from the Crème Brûlée account in Recipok between October 2025 and October 2026.
The challenge
Every bonbon is a recipe, and every filling changes the cost
A bonbon has layers: chocolate shell, ganache, filling and decoration. Changing a flavour means recalculating the cost of each piece, not of a whole batch.
With 300 recipes and 601 ingredients, knowing how much each piece costs means recalculating each recipe whenever an ingredient changes.
Recipe and cost changes per month
October 2025 to September 2026. August 2026 was the month with the most recipe changes.
How they work with Recipok
Recipes adjusted without redoing the sheet
Costs recalculated
They have done it 212 times this year: every price adjustment is reflected in the recipe.
New ingredients
130 ingredients added in a year, each with its purchase price.
Technical sheets for selling
34 recipe sheets printed in a year, for the workshop and for the shop.
Results
What Crème Brûlée has gained
- Every piece with its costThey know how much each bonbon and each cake costs before setting a price.
- Recipes that evolveA change to a filling updates the recipes that use it, without touching them one by one.
- Sheets always currentThe sheets they print are the ones from the latest adjustment.
- One catalogue for the whole team5 users share the same catalogue of ingredients and recipes.
What they use in Recipok
The tools behind this story
Frequently asked questions
About this story
What does Crème Brûlée use to cost its bonbons?
Recipok: recipes with sub-recipes, costings that recalculate when a price changes, and technical sheets.
Does Recipok still work if you do not record production orders?
Yes. Some pastry shops use Recipok mainly for recipes, costs and technical sheets, without recording production orders.
Can a filling be used in several recipes?
Yes. A filling or a ganache is created as a recipe and used as an ingredient in others, and its cost is updated in all of them.
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How we made this story: the figures are real usage data from the Crème Brûlée account in Recipok between October 2025 and October 2026. We do not show recipes, quantities per product or prices. Published with the permission of Crème Brûlée. Last updated: October 2026.