Bakery menu makerThe rye was gone by noon. The menu can be too.
A bakery menu changes by the tray. The morning buns are gone before the second rack of loaves cools, the holiday pie list goes up in October, and every third customer asks what has nuts in it. Gaslamp keeps the case card, the window QR, and the price list as one menu you change from your phone with flour still on your hands.
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What changes on a bakery menu, and how often
A menu is designed once and edited forever. These are the edits this kind of place makes, and what each one takes in Gaslamp.
| The change | How often | In Gaslamp |
|---|---|---|
| A bread or pastry sells out | Every day, often by early afternoon | Mark it sold out. The QR menu shows it struck through about thirty seconds after you save. Put it back on before the doors open tomorrow. |
| The bake changes by weekday | Every week | Friday challah and the Saturday kouign-amann stay on the menu, hidden. Show them on the mornings you bake them. |
| Holiday preorders open | Thanksgiving, winter holidays, Easter | Build a Holiday section ahead of time with the pies and breads, the order deadline, and the pickup days. Hide it the day the order book closes. |
| Someone asks what has nuts | All day, every day | Name nuts, wheat, dairy, and egg in each description and use the nut-free and dairy-free tags. The answer is on the card before the question. |
| Butter or flour costs move | A couple of times a year | New prices go in from your phone and reach the QR menu on save; reprint the case cards when you are ready. |
1:40 p.m.
The last country loaf went at 1:40. Off the menu at 1:41.
The case is emptying from the left. Wipe your hands, open Gaslamp, mark the country loaf sold out, and tap Save & update live menu. About thirty seconds later, anyone reading the window code sees it struck through and does not walk in for it. It goes back on tomorrow when the first bake comes out.
The editor runs in your phone’s browser; there is no app to install. The menu rebuilds in about two seconds, and phones that scan the code see the change about thirty seconds after you save.
Your phone
The menu
How bakeries set up their menus in Gaslamp
Menus
- RetailBread, pastries, cakes, savory, coffee
- Holiday preorders (optional)Its own code on a register card during the season
- Wholesale (optional)A separate price list and PDF for café and restaurant accounts
Sections, for example
- Breadup to 12 loaves
- Viennoiseriecroissants, morning buns, danishes
- Cookies & barsabout 8
- Cakes & tartsslices and whole cakes as separate items
- Savoryquiche, hand pies, focaccia
- Coffee & drinksabout 6
- Weekday & weekend bakeshidden until the morning they come out
A menu holds up to twelve sections of twenty items each. If you bake more than twenty breads, split Bread into Sourdough and Enriched.
Start with Casual Café
Kraft tones that sit well next to paper bags and butcher twine, and stacked sections so someone at the case finds Bread without reading through Cakes.
Start from the sample menu set in Casual Café, then type your dishes and prices over it in the editor. After that, the job is keeping it right from your phone. See the free template for the full layout.
Where the QR code goes
Each menu gets one code, and it never changes. Print it once; every edit after that shows up behind it. Gaslamp makes the printable pieces for you.
From the floor: Face the code out the window. A bakery that sells out every afternoon gets more from the sidewalk check than from a table tent.
- Window signfacing the sidewalk, for the person checking what is still in the case before they park
- Case cardon the glass, with the allergen notes a customer can read without asking over the line
- Register cardduring the holidays, for the preorder list and the pickup days
Good to know before you start
- Up to three labeled prices per item, so a slice and a whole cake, or a half dozen and a dozen, can share one line. A fourth size needs a line of its own.
- Gaslamp shows the menu. It does not take preorders or payments, so holiday orders still come in by phone, form, or at the counter.
- A sold-out item stays on the hosted menu, struck through with a “Sold out” label, so regulars see it exists and comes back. A hidden item disappears entirely. The print PDF leaves sold-out items off.
Bakery menu questions
- How do I show which pastries contain nuts?
- Name the allergens in each description, for example “almond cream; contains tree nuts, wheat, dairy, egg”, and use the nut-free tag on the items that are. Gaslamp shows what you write and does not check recipes, so update the description when a recipe changes.
- Can I take holiday pie preorders through the menu?
- No. Gaslamp can show the pies, prices, order deadline, and pickup days, but the order itself comes in however you take orders now. Build a Holiday section ahead of time, hidden, and show it the day the order book opens.
- Can I keep a separate wholesale price list?
- Yes, on a paid plan, where menus are unlimited. The wholesale list is its own menu with its own PDF to send to accounts. The trial includes one menu, so start with retail.
- How do I price a whole cake versus a slice?
- Give the cake two labeled prices on one line: Slice and Whole, with the size in the description (“9 in, serves 12”). Each item takes up to three prices, from $1 to $9,999. For custom cakes quoted per order, put a line in the description instead, such as “custom cakes, order three days ahead”.
- How much does it cost?
- Start with a 30-day free trial, no credit card needed. Then it is $19 a month, or $190 a year (2 months free). No setup fee. Cancel anytime. The trial includes one published live menu with QR codes. PDF downloads and additional menus start when you pick a plan.
The case is full at seven and bare by two. The menu can keep up with both.
No card needed · then $19/mo or $190/yr · cancel anytime