Link in bio for bakers: orders, menus and pickup times
What a baker's bio link page should say, from this week's bakes and preorder cut-offs to custom cake enquiries and market days, with oven cottages and a working mill.
A good photo of a croissant makes people hungry, and hungry people want answers fast: can I order this, when can I pick it up, are you at the market on Saturday? For a baker, the link in your bio is basically the counter. It should tell people what is baking and how to get some.
These ideas suit home bakers, micro bakeries, cake makers and small high-street bakeries. The casas are rounded oven cottages with smoking chimneys and a little windmill that mills its own flour.
1. Lead with this week's bakes
Put what is available now at the top: "This week: cardamom buns, sourdough, a lemon loaf". Link it to your order form or menu. Changing one line each week tells regulars something is new and gives the page a reason to be checked.
2. Make preorder cut-offs impossible to miss
Micro bakeries often bake to order. Say clearly when orders close and when pickup happens, such as "Order by Wednesday evening, collect Saturday morning". Most missed orders come from people who did not know the deadline.
3. Give custom cakes their own enquiry route
Birthday, wedding and celebration cakes need a conversation. Link to an enquiry form that asks for the date, number of guests, flavour ideas and any allergies, and say how far ahead people should ask. It saves several rounds of messages.
4. List allergens and dietary options plainly
People with allergies or dietary needs will check before they order. Link to a simple list of what each bake contains, and be honest about cross-contamination in a home or shared kitchen. Clear information builds trust with exactly the customers who need it most.
5. Show where to find you in person
If you sell at markets, pop-ups or a shop counter, list the next few dates with the location and opening hours. A map link for each saves people from searching. Remove each market date once it has passed.
6. Tell the story of one bake
A short post about a recipe, such as the starter you have kept going for years or the bun your grandmother taught you, makes your bakes feel personal. People share stories more readily than prices.
7. Say how wholesale works
Cafés and delis may want your bread. A small "Wholesale" link to a short note on minimums, delivery days and how to get in touch opens a steady line of business without crowding the page for everyday customers.
8. Keep a sold-out line ready
Selling out is a good problem. When it happens, update the top line to "Sold out this week, orders open Monday" rather than leaving a form that cannot be filled. It keeps people coming back instead of giving up.
9. Offer a bread subscription if you have one
Weekly bread or pastry boxes give a small bakery steady income and give customers one less thing to remember. If you run one, give it its own link with what arrives, how often and how to pause it for a holiday. Regulars love being able to set it and forget it.
10. Share a baking class or a starter
Some customers want to learn. If you run a sourdough class or sell portions of your starter, a short link with the next date or how to collect a jar turns fans into students. It is also a lovely way to fill a quiet weekday.
11. Pick an oven that suits your bakes
A cottage with a fresh loaf and wheat sheaves suits bread bakers. One with a croissant and a butter dish suits viennoiserie. A bagel and a kettle suits a weekend bakehouse, and the turning windmill suits bakers who care about their flour.
Casitas that fit
Afterglow Bakery
Afterglow Bakery is a rounded oven cottage, a smoking chimney and a little tiled doorstep, with a fresh loaf, wheat sheaves and a steaming cup.
A flour-footed baker, a fresh loaf and wheat sheaves, for sourdough and bread bakers.
Butter Days
Butter Days is a rounded oven cottage, a smoking chimney and a little tiled doorstep, with a butter croissant, a little butter and a preserve jar.
A butter croissant and a preserve jar, for pastry, viennoiserie and breakfast bakes.
Little Loop Bakehouse
Little Loop Bakehouse is a rounded oven cottage, a smoking chimney and a little tiled doorstep, with a sesame bagel, a cheese wedge and a steaming cup.
A sesame bagel and a steaming cup, for weekend bakehouses and bagel shops.
Flour Power Mill
Flour Power Mill is a working miniature mill with turning sails and a lean-to store room, with wheat sheaves, a fresh loaf and a woven basket.
A miniature mill with turning sails, for bakers who mill or source special flour.
Cinnamon Turn
Cinnamon Turn is a rounded oven cottage, a smoking chimney and a little tiled doorstep, with a knotted pretzel, a honey jar and wheat sheaves.
A knotted pretzel and a honey jar, for sweet bakes and pretzels. Premium: browse it now; premium casas cannot be published yet.
Premium casitas can be previewed and customized today; publishing them comes with paid plans, which are not open yet.
Before you share it
- This week's bakes are listed first
- Order cut-off and pickup times are clear
- Custom cakes have their own enquiry link
- Allergen information is one tap away
- Market dates are upcoming only
- A sold-out line replaces closed order forms
Think of your page as a chalkboard by the till: what is baking, when to order, where to collect. Keep it as fresh as the bread. See how link pages work, or visit Mini Casa for small businesses.
Questions people ask
Can customers order directly on my Mini Casa page?
No. Mini Casa has no ordering or checkout. Link to the order form or shop you already use, and your casa introduces the bakery on the way there.
How often should a bakery update its link page?
Weekly, if your bakes change. A one-line update about this week's bakes and the order cut-off keeps the page useful and gives regulars a reason to check it.