For bakeries ยท Websites & funnels
Websites for bakeries that take orders.
A bakery website has two jobs. Tell the walk-in customer you are open. Give the custom order customer a way to ask that does not depend on you answering the phone with flour on your hands.
Or text (508) 546-9942
Slide it
You vs. Jane Doe Bakes.
Left is your website today. Right is the one Jane Doe Bakes has. Drag the line, then hit the button.
Crickets on the left. That is the problem.
Welcome To Our Web Site
Visitors: 000417
Copyright 2014 · call 508-555-0123 · best viewed in a browser
Illustration. Joe is made up. Your competitor is not.
What you are paying for
Websites & funnels.
Built in GoHighLevel so your site, forms, calendar, texts and follow-up are one system instead of five tools taped together.
- Mobile-first pages, because that is where your customer is standing
- Booking calendar wired to your real availability
- Forms that create a contact and fire a reply immediately
- Missed-call text back
- Tracking so you know which page produced the inquiry
Next step
Book thirty minutes and I will tell you exactly what it would take.
What I would build
For a bakery.
Event date, number of guests, flavor, design notes and an upload for inspiration photos. The form creates a contact and sends an automatic reply that states your lead time, so nobody assumes a Friday request for Saturday is fine.
One page per holiday, live while orders are open, with pickup windows and the deadline stated plainly. When you are full it comes down and a sold-out note goes up, instead of requests piling into your inbox.
When the phone rings and nobody can grab it, the caller gets a text with a link to the order form and your hours. The question gets answered without anyone leaving the bench.
Each form submission is tagged with the page it came from, so you can see whether the wedding cake page or the birthday page is actually producing inquiries and stop guessing.
The bakery version
Why it matters.
Picture the Saturday line out the door while the phone rings with someone asking about a tiered cake for June. Nobody can pick up. The caller tries the next bakery on the list. A site built for a bakery catches that request in writing, with the date, servings, flavors and a photo of what they have in mind, and sends an immediate reply so they know it landed.
The rest of the site is simpler than most owners expect. Hours that match Google. A page for custom cakes, one for wholesale or catering if you do it, and one for each holiday preorder while it is open. Photos of the real case. That covers most of what a customer needs before deciding to drive over.
The mistake I see
Putting the menu in a PDF nobody can read on a phone
A scanned menu or price sheet uploaded as a PDF is the classic bakery website. It is tiny on a phone, search engines read it poorly, and it is always out of date because changing it means redoing the file. Put the items and starting prices on the page as text and keep the file for printing.
How it goes
For a bakery, step by step.
→ Keep scrolling. It moves sideways.
Map the path
What somebody does between finding you and booking. Usually shorter than people expect.
Build the pages
One page per service, one per town you serve. Not one page trying to do everything.
Wire the follow-up
Auto-acknowledgement, reminders, and the sequence that runs when nobody replies.
Test it on a phone
On mobile data, not office wifi. That is the real condition.
Step five is you.
The free Receipt shows what your bakery should fix first. Free, no card.
Print my Receipt →
Questions
What bakeries ask.
Can customers pay a deposit for a custom cake on the site?
Taking money online depends on the payment setup you already use, so I look at that on the call. What the site does for certain is collect the full request and send the reply. Many bakeries confirm the design by text or email first and take the deposit once both sides agree, which avoids refunding half-baked ideas.
Should my daily menu be on the website?
Only if someone will update it. A daily menu that has gone stale for weeks hurts more than no menu. A better pattern is listing the regular items that are almost always in the case, then pointing to Instagram or your Google profile for what is fresh today. Keep the website for what stays true.
I sell at farmers markets too. Should that be on the site?
Yes, on a simple page with the markets, the days and the season. Market customers search for you after they taste something, and they want to know where to find you next week. Update it at the start and end of each market season and it does a lot of quiet work for you.
Where I work
Southeastern MA, Worcester County, Cape Cod, RI and NH.
Start here
See what your customers see.
The Receipt looks your bakery up the way a customer would and itemizes what is costing you calls. It is free. Or skip it and book fifteen minutes with me.
Or text (508) 546-9942