Bakery Invoice Template

Bakery invoices should clearly identify the order and list baked goods in a way that matches production and pickup/delivery.

Order details

• Order number (critical for tracking)
• Event/pickup date
• Order type (retail, custom, wholesale)

Itemized products

• Custom cakes (as a project fee)
• Cupcakes (per dozen)
• Pastries/dessert trays (per tray)
• Wholesale items (by case or quantity)

Add-ons

• Delivery fee
• Setup/event service (if offered)
• Rush fee (if applicable)

Deposits

• Deposit shown as a credit once received

Totals

• Subtotal, sales tax, total due
• Payment terms and instructions

Bakeries often invoice differently depending on the order type.

Custom orders

• Priced as a project fee based on size, design, and complexity
• May include add-ons like toppers, fondant work, or special fillings

Retail orders

• Priced per item or per dozen/tray
• Often paid on pickup

Wholesale orders

• Priced per case/tray with repeat quantities
• Often billed weekly or monthly for business accounts

Using an “Order type” field helps keep invoices consistent across different bakery revenue streams.

Custom baking requires reserved production time, so deposits are common.

Best practices

• Require a deposit for custom cakes or large orders
• Show deposit as a credit on the invoice
• Note that changes after approval may adjust pricing

Clear deposit and change policies reduce last-minute issues and protect your schedule.

Many bakery orders include dietary requirements or design specs.

Include on the invoice

• Allergen notes (e.g., nuts, gluten)
• Design notes (colors, theme)
• Pickup/delivery instructions

A short “Special instructions” field helps prevent mistakes and creates a clear paper trail for the order.