Bakery Order Form Template
Counter pre-orders for loaves, pastries, and pies — customers reserve, you bake to order, and the morning rush gets shorter.
Reserve your bakes ahead and skip the counter queue. Pay when you collect — your order will be boxed and waiting under your name.
A bakery's hardest math happens at 4am: how many loaves to shape, how many croissants to laminate, how much of the day's work will still be in the case at closing. Pre-orders move that math from guesswork to arithmetic — every reservation is a unit you know will sell — and this form is the lightest possible way to take them, with payment staying exactly where bakeries like it: at the counter, at pickup.
Why these fields. "Name on the box" is literal — the response becomes a sharpie line on kraft paper, so the label asks for exactly what the counter needs. The phone number's description promises restraint ("we'll only call if…"), which is why customers give a real number. The bake list is a multi-select of your actual products, and the quantities field beside it is free text with a friendly default — skip it and you get one of each — because most pre-orders are small and the form should respect that. Pickup date states the 6pm cutoff for next-day orders right in the field, teaching the rhythm without a policy page. The morning-or-afternoon slot splits the pickup crowd, which matters when your counter is four feet wide.
What we left out. Standing-order subscriptions ("every Saturday, forever") — recurring commitments deserve a direct conversation about pausing, holidays, and payment cadence, not a checkbox. Also custom-cake specs: those have their own form with inscriptions and lead times, and mixing them into daily bread orders muddies both.
Who uses this. Micro-bakeries selling out of home kitchens on weekend bake days, neighborhood bakeries smoothing the Saturday rush, and farmers-market bakers who'd rather sell out by reservation than haul home unsold stock.
Make it yours. Keep the option list matched to what you're actually baking this week — editing options takes seconds and the shared link updates instantly. Each evening, export the CSV or scan the responses view to build the production list: the multi-select column tallies straight into shape counts. Set a close date before big bake days so the cutoff enforces itself, and switch on email notifications so the day's orders greet you with your coffee. If demand outruns the oven, cap responses and let the form sell out gracefully.
Cash at the counter. The ending promises boxed-and-waiting, pay-when-you-collect. No processor fees on a $6 loaf, no refund tickets for no-shows — a no-show costs you one loaf, which the counter will sell by ten anyway.
Frequently asked questions
When do customers pay for their bakes?
At pickup, at the counter — cash or card as usual. The form reserves the items and feeds your production list; money stays out of it entirely.
How do I turn orders into a morning production list?
Open the responses view or export CSV the evening before: the items column tallies into shape counts, and the pickup-slot column tells you what must be ready by 7am.
Can I enforce my 6pm order cutoff automatically?
Yes — set a close date and time in Settings before each bake day, with a message like "Tomorrow's list is full — ordering reopens at 7am." It takes ten seconds each evening.
What if an item sells out after someone ordered it?
That's why the phone number is required — you call, offer a swap, and update the box. The responses view shows exactly who ordered the sold-out item.