Confita
- Choose weekly preorder, standing order, market pickup, or wholesale/catering fields.
- Works for cookies, donuts, pies, cupcakes, bread, market boxes, and weekly preorders.
- Separate bread and pie order forms, ready for weekly loaves and holiday pie weeks.
- A standing-orders sheet with two example rows filled in, for regulars and weekly bakes.
The bakery order form
Three groups of fields, the contact, the order itself, and the money, with nothing fuzzy left over. Print it for the market table or download the CSV for your records.
Want customers to fill it in online, deposit paid?
Get this as a live order formThe “needed by” line is the one that saves you: if Saturday is already full, you say so in the first reply, not after the butter is creamed.
What makes it work
The item lines do quiet work. Writing each item with a quantity and a unit price means the customer watches the math build as the order grows. Sticker shock happens when a total appears out of nowhere; it does not happen when three dozen cookies at $14 a dozen add up line by line.
The totals block, subtotal, deposit, and balance due with its date, is what separates an order form from a wish list. An order with a deposit and a due date is a booking. An order without them is a hope.
Keep the allergy line even when the order is just bread. The day you skip it is the day a sesame allergy shows up.
Bread order form
Bread orders are small and they repeat, so the questions are different: which loaves, sliced or whole, and whether this is one Friday or every Friday. Hand it out at the market or send it to the neighborhood group chat.
Print your bake days and the order cutoff at the top, like “orders close Wednesday 8 pm”. Bread is the one product where an extra loaf really is waste by Monday.
Pie order form
Pie orders arrive in a rush before Thanksgiving and the December holidays, all for the same two pickup days. This form asks the questions that change the bake: size, crust, baked or take-and-bake, and when exactly it leaves your kitchen.
Set a holiday cutoff and a pie limit before you post the form. Forty pies is a plan; sixty pies is two nights without sleep.
The standing-orders sheet
If you bake the same menu every week, sourdough on Fridays, cinnamon rolls on weekends, you do not need a fresh form each time. One row per regular, one glance per week.
The first two rows are filled in so you can see how it reads; the blanks are yours. Add a printed cutoff, like “orders close Wednesday 8 pm for Friday pickup”, and your flour order stops being a guess.
| Customer | Standing order | Frequency | Day | Price | Paid through | Notes |
|---|---|---|---|---|---|---|
| Maria R. | 2 sourdough loaves | Weekly | Friday | $18 | Jun 26 | pickup 4 to 6 pm |
| Tom B. | Cookie box, mixed dozen | Every two weeks | Saturday | $25 | Jul 4 | deliver, leave at door |
Two printed pickup windows, like Friday 4 to 6 pm and Saturday 9 to 11 am, beat twenty separate “what time?” threads.
Which bakery order form do you need?
Start with the same order fields, then trim the sheet to match what you sell. A sample bakery order form should make the next step obvious: what the customer wants, when they need it, what it costs, and how the order is reserved.
Taking holiday pie orders? The pie order form template adds a Thanksgiving cutoff plan, a pickup list and a pie fundraiser sheet. For custom, decorated or Christmas cookies, the cookie order form template adds design, packaging and a cookie price list.
Printable vs online
Both formats earn their keep, and many bakers run both: paper at the market table, a link everywhere else.
Paper never runs out of battery and nobody needs a link at a market stall. Online wins the moment orders come from people who are not standing in front of you.
