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Solutions · Bakeries

Online ordering for bakeries, where the sourdough runs out at eleven

A bakery does not have a menu so much as a stock count that falls through the morning. Tuckly's online ordering system lets you list what you baked, switch an item off the moment the tray is empty, and take collection orders with notes for cakes, on a website of your own.

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  • Sold-out switch from a phone at the counter
  • Pickup-first ordering with a lead time you set
  • Order notes for cake messages and allergy questions
  • Delivery only if you want it, in an area you choose

Illustrative view.

  • What you baked, not what you might bake

    List the loaves and pastries that went into the oven this morning. When the last sourdough goes, one tap removes it from the page.

  • Collection first

    Most bakery orders are picked up. Set a lead time, show a ready time, and keep the counter for walk-ins. See takeaway and pickup.

  • Notes for the things that need words

    'Happy birthday Aarav', 'no nuts, severe allergy', 'collect at 4 not 2'. The note travels with the order to the kitchen.

  • Weekend-only items

    Cinnamon rolls on Saturdays and Sundays. Availability windows show them when they exist and hide them when they do not.

A menu that tracks the trays

The bakery problem is not variety; it is quantity. Forty sourdoughs, twenty-four croissants, one tray of brownies. The ordering page has to reflect the counter, or it sells a loaf that is already in someone else's bag.

Tuckly does not count stock for you. What it gives the person at the counter is a sold-out switch on a phone, which is the honest version of the same thing: when the tray is empty, the item disappears from the page. For items that only exist on certain days, availability windows do the rest.

  • Sold-out toggle per item, from a phone
  • Day-of-week windows for weekend bakes
  • Variants for sizes (a half loaf, a six-inch or eight-inch cake)
  • Descriptions with weight and ingredients, where customers look for them
What the menu builder does and does not do
Illustrative view.

Setting up a bakery that sells out

A short list, because a bakery menu is short. The morning routine in step four is what makes the page trustworthy.

  1. 1

    Build the sections the way the counter is laid out

    Bread, viennoiserie, cakes and slices, savouries, drinks if you make them. Photos matter more for a bakery than for almost any other food business, because people buy with their eyes and the product is the picture.

  2. 2

    Set a lead time that suits the counter

    For items already baked, twenty minutes is plenty; it is time to bag and label. For anything finished to order, longer. The page shows the customer a ready time based on it.

  3. 3

    Put the link where customers already are

    A QR code by the till and on the window, the Instagram page where you post the morning's bakes, and a Google Business Profile with the ordering link as the website. The QR code generator makes a code sized for the window.

  4. 4

    Run a morning routine

    Open the page when the first bread is out. Mark items sold out as trays empty. Close the page when you close. It takes less time than answering 'do you have any sourdough left?' on the phone.

Collection, delivery or both: what suits a bakery

Four ways to get bread to people, with the honest trade-offs.

OptionWorks well forWatch out for
Pickup only Most bakeries, most of the time. Keeps the product intact and the counter in charge.Customers further away will not order; that may be fine.
Delivery with your own driver Cakes and large orders in a small area, where you want someone careful carrying them.Driver time is a real cost; charge a delivery fee that covers it. See self-delivery.
Porter rider Bread and boxed pastries across town, in the cities Porter serves.A two-wheeler and a layered cake are a poor match. Parts of the Porter workflow are still being validated; see the Porter page.
Marketplace listing Being found by people who do not know you yet.Commission on every order, including from regulars; your product listed on the app's template.

You can switch delivery on for a small area and keep pickup as the default; fulfilment is chosen per order.

A Saturday with forty loaves

What changes when fifteen of them are ordered before you open

Say you bake forty sourdoughs on a Saturday at ₹350 each. By 8am, fifteen have been ordered for collection through your page. The counter opens at 8.30 with twenty-five loaves for walk-ins, and the page shows the remaining stock as available until the last one goes at eleven, when someone taps sold out.

The fifteen pre-ordered loaves are ₹5,250 of sales that would otherwise have been phone calls, or customers arriving at 11.15 to find nothing. Through a marketplace at, say, 20%, those orders would have cost ₹1,050 in commission. Through your own page they carry no platform commission; the payment gateway's fee applies on the online payment, at the gateway's published rate.

More useful than the money: the fifteen people have their details saved and reorder next Saturday in under a minute.

Figures are illustrative and chosen to show the arithmetic, not to predict your results.

What a bakery uses

Practical notes for bakeries selling online

Bakeries have a few problems that restaurants do not. The product is finite, it is often fragile, and it looks better than it reads. Each of those affects how the ordering page should be set up.

Describe what matters, because the photo cannot

A good photo sells the loaf. The description has to do the rest: weight, flour, whether it contains nuts or seeds, and for cakes, how many it serves. Customers who order online cannot ask the person at the counter, so put the answers where they will look. In the UK, allergen information must be available before an online purchase is completed and again at handover; in Australia, cafés and bakeries must display allergen declarations or provide them on request. Wherever you are, a clear ingredient line in the description avoids a difficult phone call later.

Be honest about the cut-off

The page takes orders while it is open and the item is available. There is no scheduled ordering with a cut-off time, so the way to handle “we stop taking orders for today’s bread at 10” is to mark the items sold out at 10, or to close ordering for the day. For tomorrow’s bread, most bakeries simply do not list it until it exists. That is less elegant than a pre-order system and considerably more honest.

Custom cakes are the exception. They need days of notice and a conversation. Keep them on the phone or on WhatsApp until the ordering page can do them properly, and say so on the page, so nobody tries to order a three-tier cake for collection in twenty minutes.

Name the collection point and the order

Pre-orders arrive at the counter during the busiest hour of the day. A shelf behind the till with bags labelled by name, in the order they are due, keeps a pre-order customer from queueing behind six walk-ins to ask where their bread is. The order screen shows the name the customer entered; write it on the bag.

Deliver carefully, if at all

Bread and boxed pastries travel well in a bag on a bike. A layered cream cake does not. If you offer delivery, use your own driver for anything that cannot lie on its side, keep the area small, and charge a delivery fee that reflects the trip; the delivery fee calculator is a quick way to see what a fair charge looks like. Where Porter operates, a rider is an option for the robust end of the menu.

Price online as you price at the counter

The pull of adding a few rupees online to “cover the fees” is strong and the fees do not justify it. There is no Tuckly commission on orders from your page; the payment gateway charges a processing fee on online payments, at its published rate, which on a ₹350 loaf is a handful of rupees. Customers compare the window price and the page price. Keep them the same.

Use the page to replace the phone, not the counter

The best thing an ordering page does for a bakery is answer “have you got any left?” without anyone picking up. Keep the sold-out switch current and that question stops being asked. The counter, the conversation and the smell of the place are still what the bakery is; the page is there so people can be sure of a loaf before they walk over.

Questions bakeries ask

Can customers order a cake for next Thursday?

Not through the page as it stands. Orders are for collection after your lead time. Taking orders for a specific later date, with a cut-off, is something to discuss with us before you set up; most bakeries keep cake orders on the phone meanwhile.

Does the page know how many loaves are left?

No. There is no stock count. The person at the counter marks an item sold out when the tray is empty, which in practice is the same thing and takes one tap.

Should we offer delivery?

Only if customers ask and only for a small area. Bread travels; cream cakes do not. If you do, use your own driver for anything fragile and charge a fee that covers the trip.

We put weights and ingredients on our labels. Where do they go online?

In the item description. It is where customers look, and in some markets it is required: in the UK, allergen information has to be available before an online purchase is completed and again when the food is handed over or delivered.

What does it cost?

No commission on orders from your page. A payment gateway fee on online payments, and a subscription as listed on the pricing page. The website guide walks through what setting up involves.

Put the morning's bakes on a page of your own

List what you baked, set a lead time for collection, and stop answering the phone about sourdough.

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Gateway fees, delivery and taxes are separate. Pricing

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Last reviewed 29 October 2026.

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