A website builder for bakeries

Two customers walk in, so the site splits early

The walk-in wants hours, address, parking and what is in the case today. The custom customer wants lead times, prices and a way to describe a cake.

Send them down separate paths from the first screen and neither has to wade through the other's page. You see the planned pages and the build cost before anything runs, and you approve the plan.

A third path exists in many bakeries, and it is the quiet money: wholesale accounts. That gets a page too.

The custom order form is the real front door

There is no online store checkout on a site built here, so a custom cake is an inquiry rather than a purchase. That suits the work anyway, since you price from the details.

The form on every page can collect what you actually need: the date, servings, flavours, allergies, the design idea, and a photo reference if they have one.

Each submission is delivered to your email, a text message, your CRM or any webhook, and every delivery is signed. On the Leads screen each order takes a status and a note, so a deposit you are waiting on is never a mystery.

State your lead time plainly on that page. Three days for a sheet cake, longer for a tiered one, and the cutoff before a holiday weekend.

Wedding cakes need a tasting page

Wedding work is booked months out and chosen at a table with forks in hand. The tasting is the step that closes it.

Give tastings a page: what happens, how long it takes, whether it is charged and whether that amount comes off the order. Add a booking link from Calendly, Acuity or another supported tool and a slot can be reserved from the page.

Show your own cakes, not a gallery of somebody else's. Upload the photos and the in-app assistant places them.

Allergen wording that stays honest

Nuts, wheat, dairy, eggs, sesame. The menu can mark whatever you tell the assistant to mark, in your words.

If your kitchen handles allergens on shared surfaces, the page says so. A bakery that claims more than its kitchen can hold is taking a risk no website is worth.

The builder writes no dietary or medical guidance. It states your policy and asks customers to raise an allergy when they order.

• What we mark, and how we mark it
• What our kitchen shares equipment with
• How to flag an allergy on a custom order
• Who to ask before ordering, and how

Hours, pickup and the day you sell out

Bakery hours are strange. You open early, you close when it is gone, and the weekend is different. Say all three plainly.

The pickup page explains where to park, which door to use, and what happens to an order nobody collects by closing. If you post what came out of the oven that morning, say where you post it.

When a holiday schedule changes, tell the assistant and the page is rewritten. Next month's hours can be scheduled to publish at a date and time in your own time zone.

Wholesale accounts belong on their own page

Cafes, restaurants and grocers buy differently from the person at the counter. They want minimums, delivery days, invoicing terms and a sample.

A wholesale page answers that and routes the inquiry to whoever handles accounts. You can export every lead across every site to a spreadsheet in one click, which makes a follow-up list easy to work.

Keep the retail tone out of it. This reader is comparing your bread to another baker's on price and reliability.

What the interview asks a bakery

Expect questions about what you bake daily, your custom order rules, your lead times, your allergen practice, your hours and your wholesale terms. The site is written from a conversation, so what you say is what the pages say.

Every page passes a check that runs before anything publishes, and the assistant explains any page it holds back. The FAQ comes from the questions asked at your counter, which is what makes it genuinely useful.

The AI answer engines like ChatGPT and Google's AI answers read your hours and your order rules as plain text, the same way a customer does.

The retail bakeries trade, in Census numbers

• 9,219 Retail bakeries establishments in the United States (NAICS 311811, County Business Patterns 2023) U.S. Census County Business Patterns 2023
• 87,547 people employed in Retail bakeries in the United States (NAICS 311811, County Business Patterns 2023) U.S. Census County Business Patterns 2023

Figures are from the source named beside each one, as published. They describe the area or the trade, not this product.