Bakery menu template

Two menus on one page

A bakery has a counter menu, what is in the case right now, and an order menu, what you will make for pick-up in two days. Customers need to know the difference. The template handles that with ordinary sections plus a footnote: daily bakes in the first sections, whole cakes and large orders in the last, with the lead time stated in plain words. That single line, “Whole cakes need 48 hours’ notice”, prevents more arguments than any other sentence on the page.

The sample uses the chalkboard style, which fits the handmade feel many bakeries aim for. For a patisserie that wants a more formal look, switch to the bistro style in the tool.

Sections that work

• Bread. Whole loaves and baguettes, priced per loaf. If you slice, say so.
• Pastry. Viennoiserie and savoury bakes, priced per piece.
• Sweet. Tarts, cakes by the slice, cookies, brownies.
• Whole cakes and orders. Prices per cake, with servings. Add sizes in the item name so there is no confusion.

If your range is wider, such as wedding cakes or catering platters, keep the page limited to core items and link to a separate order form or print a second page.

Price points

Item	Typical US range
Loaf of artisan bread	$7–10
Croissant	$3.75–5.00
Slice of cake or tart	$5.50–8.00
Cookie	$2.75–4.00
8-inch whole cake	$42–70

Bakery margins depend heavily on labour. Sourdough and laminated pastry take time even when the ingredients are cheap, so a loaf at $4 is a loss in many places. If you need a customer-friendly way to explain a price rise, add servings or weight: “8 in, serves 10–12” turns $48 into about $4 a portion.

Descriptions

Describe texture and flavour in a few words: “laminated daily”, “brown butter, sea salt”, “torched meringue”. Avoid vague claims like “artisanal” unless you can back it up. A short line on technique, such as a 24-hour ferment, communicates value without a paragraph.

Allergens: the most important part

Bakeries cannot promise an allergen-free environment: flour, nuts, milk, eggs, soy and sesame are everywhere in the room. The honest approach is a plain statement on the menu that products are made in a kitchen that handles those allergens, plus V, VG and GF marks only where the recipe supports them. For a gluten-free claim, remember that a bakery full of wheat flour may not be able to guarantee it, and the rules on the word “gluten free” differ by country. Check what your local authority requires before printing the claim.

Seasonal and custom orders

Add a line for holiday orders and for personalised messages. If you run a seasonal menu, such as pumpkin and gingerbread in autumn, print it as a second version of the same layout so the regulars see what has changed. You can save time by changing the sample in the tool and printing again.

Size and paper

One page in Letter or A4 fits a counter stand, a window or a clipboard for phone orders. Pro adds multi-page menus, table tents for a cafe corner and a QR code menu, which is handy for an order link, but payments are not open yet.

Questions about this template