About Fournil
A complete management tool for bakeries and pâtisseries, born from a real need — not a conference room brainstorm.
Our mission
France has 35,000 artisan bakeries employing 178,100 people and generating €15 billion in annual revenue (CNBPF, 2025). Yet most of these businesses still manage their operations with spreadsheets, notebooks and disconnected apps.
Running a bakery or pâtisserie means juggling production, stock, suppliers, the cash register, margins and accounting — while controlling your shrinkage rate (5–15% of stock, per ADEME), optimising your markup coefficient and tracking material cost against gross margin. The financial complexity is real: with an average sector revenue of €273,000/year (CNBPF, 2025), even a 1% improvement in gross margin represents €2,700 annually.
Fournil brings everything into one tool: recipe sheets with material cost calculation, FIFO inventory management with DLC/DDM tracking, sales and gross margin reporting, cash register discrepancy control and a real-time dashboard. Accessible from any device, designed for the daily life of artisan bakers.
Our mission is simple: save you time on management so you can focus on your craft.
The team
Fournil is built by Mathieu Piton, a web developer based in France. His wife is a pastry chef who opened her own pâtisserie in Madagascar.
She's the first user — and the most demanding one. Her shop serves as a permanent testing ground: every feature is tested in the real-world conditions of a working pâtisserie.
Our story
It all started with a concrete problem: how do you manage a pâtisserie in Madagascar from France?
When his wife opened her shop, Mathieu looked for a complete tool to track the business remotely — accounting, stock, sales, recipes, suppliers. He couldn't find anything that covered all these needs for an artisan. Existing solutions either ignored critical metrics like shrinkage rate and gross margin, or were too complex and expensive for a small artisan operation.
So he built it. First for her. Then, realising that very few of France's 35,000 bakeries and pâtisseries (CNBPF, 2025) have a truly adapted management tool — despite 96% of French people consuming bread weekly (Too Good To Go, 2025) and the sector representing €15 billion in annual revenue — he decided to open Fournil to other artisans.
The INBP (Institut National de la Boulangerie Pâtisserie) teaches that sound bakery management rests on controlling material cost, tracking inventory variance (démarque) and monitoring the break-even point. Fournil was built around these same principles, but in a tool that fits the daily reality of a working kitchen.
Fournil is currently in beta. No external users yet, but a product forged through the daily use of a real pâtisserie. And that's exactly how we want to keep building it: as close to the ground as possible.