Sector
Sector profileBakery & Patisserie
For bakeries with more than one shop, tired of running product ranges, opening hours and cake orders on notepads and phone calls.
The trigger
Why it usually gets rebuilt
Three shops, three sets of opening hours — and the website still shows the 2019 arrangement. Cake orders are taken at the counter on a pad: occasion, size, lettering. Come Thursday the pastry kitchen is squinting at the handwriting trying to decide whether it says cream or buttercream.
Typical pages
- Home
- What we bake
- Cakes for occasions
- Pre-orders
- Shops & opening hours
- From the bakehouse
- Apprenticeships & jobs
- Contact
Features
What actually makes the difference
Not every website needs everything. These are the points that genuinely count in this trade.
A cake order, not a cake scribble
Occasion, diameter, layers, filling, lettering, collection day: the customer fills in exactly what the pastry kitchen needs to know anyway. What arrives is a complete order rather than handwriting nobody can read.
Product range with allergens named
Loaves, rolls, fine pastry — every item names the allergens it contains. The information staff have to give across the counter is now on record online as well.
Each shop keeps its own hours
Every location has its address, its hours and its holiday arrangement. Bake on Sunday and close on Monday at one shop without dragging the others along.
Pre-orders with a collection window
The Sunday order or the rolls for an office breakfast are booked ahead and held for a slot. The bakehouse sees the evening before what extra has to go into the oven.
Seasonal items on a schedule
Stollen, Easter lambs, carnival doughnuts: items get a start and an end date and appear on their own when the season comes. Then they go, instead of offering Christmas baking in July.
Automation
What can run by itself
Confirmation naming shop and time
The customer has it in writing where and when to collect. That ends the mix-up between the main shop and the branch in the shopping center.
Reminder on collection day
A short message in the morning. Fewer cakes are still sitting in the cold room at closing because someone forgot.
Holiday hours planned ahead
Deviating hours are entered once for the year and switch themselves on when the date comes. Nobody has to remember it on Good Friday morning.
Orders land in the pastry kitchen
Every cake order arrives as a structured job where it will actually be baked, with collection day, special requests and contact details in one place.
Integrations
Types of system typically connected — which product exactly is something we work out in the call.
- Point-of-sale system
- Multi-shop inventory system
- Recipe and declaration management
- Payment provider for deposits
- Newsletter delivery
Budget
$3,740 – $7,920
Cost rises mainly with the number of shops, and with whether declaration data can be pulled from an existing system or has to be recorded properly for the first time.
Tell us what you have in mind.
Answer a few questions about your project. At the end you book an appointment and see a guide figure for the effort — free, without obligation and with no sales pitch.
- You'll hear back within 24 hours
- No sales pressure
- Fixed price before work starts