A cake gallery that does the selling
Wedding, birthday, christening, novelty. This is the page people spend real time on and the reason they choose you over the supermarket.
For bakeries and cake makers
Two businesses under one roof, and the website usually only serves one.
There is the counter trade — sourdough by eleven, sausage rolls gone by two — and there is the ordered work, where somebody wants a christening cake in five weeks. They need completely different things from a website, and the second one is where the money is.
Written for your businessPage count follows the briefPreview before launch
The counter side
For people deciding whether it is worth the walk
When you actually open, and when the bread is out
Bakery hours are not shop hours. Saying that the sourdough is out at half nine and usually gone by noon is genuinely useful information and nobody else publishes it.
What you bake on which days
If Friday is focaccia and Saturday is cinnamon buns, that belongs on the site. It is the thing that turns an occasional customer into a Saturday habit.
Where you are and where to park
Small detail, disproportionate effect, especially for a bakery on a street with no obvious parking.
Allergens and dietary
Gluten free, vegan, nut handling. Parents and coeliacs plan around this and will travel for a bakery that is clear about it.
The ordered side
Where a bakery website actually earns its keep
Celebration cakes, wholesale and catering are all decided online, weeks in advance, by somebody comparing three bakeries.
Prices from, so nobody is shocked
A starting figure for a two-tier cake saves a dozen enquiries that were never going to convert and makes your quote land properly.
How much notice you need
Two weeks for a birthday cake, three months for a wedding. Saying it stops the impossible Friday afternoon phone calls.
Wholesale and trade
Cafés, restaurants and farm shops looking for a local baker search for exactly this and almost never find a page written for them.
An order form that gathers the detail
Date, servings, flavours, dietary needs, a photograph of what they have in mind. You can quote from it without a phone call.
Delivery or collection
How far you will travel with a tiered cake, and what happens when they collect.
Show the sketch and the cake
A customer's rough drawing on the left, the finished cake on the right. Bakers who put this on their site say it converts better than any other single thing, because it tells a nervous person that their vague idea can become something real.
Questions
What bakers ask us
I work from home. Does that look bad?
No, and it should be stated. Home bakers with a good registration and a five star hygiene rating do very well, and hiding it looks worse than owning it. We put your rating on the site.
Do you build in a shopping basket?
No — this is a business website, not a shop platform. For celebration cakes that is rarely the loss it sounds: the order needs a conversation about the date, the flavour and what is written on it, and an enquiry form that asks those questions gets you further than a checkout would. If you do sell boxes or hampers through a shop platform already, we link straight to it.
My cakes are already all over Instagram. Why add a website?
Good, and keep doing it. But an Instagram grid does not answer notice periods, pricing, delivery radius or allergens, and it does not come up when somebody searches for a christening cake in your town.
Can I add new cakes myself?
Send them to us and we will add them. No limit and no charge — a cake gallery needs to keep growing to be worth anything.
The bakery year
Four peaks that a website should be ready for before they arrive
Valentine's and Mother's Day
Short, intense, and almost entirely decided by whoever comes up first in a panic search three days before. A page that already exists beats one you throw up on the Thursday.
Wedding season
Booked six to twelve months out, so the enquiries land in the depths of winter. A wedding cake page quietly working in January is worth a summer of counter trade.
Back to school and harvest
The wholesale window, when cafés and farm shops review who supplies them. A trade page written for a buyer rather than a customer is what gets you on that list.
Christmas
Order deadlines, collection slots, what you are and are not making. Publishing this in October rather than answering it forty times a day in December is most of a bakery's sanity.
Get the ordered work, not just the passing trade
£47 a month, written for you, and we update the cake gallery every time you send photographs.