Pre-order software for bakeries

Know exactly what to bake before you start — not after half the batch is in the oven.

A wholesale bakery commits everything hours before it sells anything. Flour, labour, proving time and oven space are all spent by 6am against demand that isn't certain until later. Every gap between what you expected and what was actually ordered becomes unsold stock or a shorted customer.

How it works for a bakery

• Publish a slot — Friday delivery, orders close Thursday 2pm.
• Your cafés and delis order from a page branded as your bakery, on your own domain.
• At the cut-off, ordering closes. No more late additions to re-plan around.
• You get one bake list — 42 sourdough, 18 rye, 60 croissants — and start Friday knowing exactly what the day is.

What it replaces

Most wholesale bakeries collect orders through a mix of WhatsApp threads, phone calls during service, and a spreadsheet someone rebuilds every week. It works until an order arrives at 11pm, or an amendment gets buried under thirty other messages, and a café opens on Friday without its bread.

OrderSlots replaces the collecting and adding up — nothing else. Your counter trade, your till and your existing website all stay exactly as they are.

Built for how bakeries actually price

• Trade accounts on invoice — your wholesale customers pay on account, not card-at-checkout.
• Per-product units — loaves, trays, dozens, and pack sizes for cases.
• Standing customers — the café that takes 6 sourdough every Tuesday.
• Cut-off reminders — an automatic nudge before ordering closes, so you chase fewer stragglers.

"Won't my customers hate a deadline?"

It's the most common worry, and it's almost always backwards. Trade customers want reliability more than flexibility — a café would rather order by Thursday and receive exactly the right bread than order at midnight and get shorted. The deadline isn't a restriction you impose on them; it's the mechanism that guarantees their delivery.