Questions bakers ask

No. FlourDesk is a flat monthly subscription. You keep 100% of what your customers pay you. We never take a percentage of your sales and we never charge your customers a fee to order.

You choose. FlourDesk displays the payment options you already use — Venmo, Zelle, PayPal, Square, or a Stripe payment link — and your customers pay you directly through those. You can also take cash at pickup, which reserves the order with nothing to pay up front. The money goes straight to you. FlourDesk never touches it.

An unpaid order holds its stock for 12 hours, then releases automatically and the items go back on sale. You don't have to chase anyone or manually free up the stock, and an abandoned checkout doesn't quietly cost you a sale.

You do. Your customers are your customers. FlourDesk doesn't market to them, doesn't sell their information, and doesn't use their data to promote FlourDesk to them.

No. Your customers place their own orders through your shop page. They pick what they want, reserve it, and get a confirmation, all without you doing data entry.

Yes. You set the pickup window for each drop, in your own time zone, and your customers choose a time that works within it.

Every drop has one pickup window at the address you set — say Saturday 9:00 to 11:30. Customers see it before they order and again on their confirmation.

During the window you work from your order list and mark each order collected as it's handed over, so at any point you know who's been and who's still to come. Nothing to print unless you want to.

Not from one shop, yet. A shop has one pickup address, and each bake day sets its own pickup window — so different days at different times is easy, different days at different addresses is not.

If you regularly sell from two places, tell us. Right now the honest answer is that you'd be running two shops, and we'd rather hear that it matters to you than guess.

Yes. Your sales export as a CSV from the sales page — order reference, date, bake day, customer, status, units and gross — which opens in any spreadsheet and is what an accountant will ask for.

It's a plain file on your computer, not a request you have to make to us and wait on.

Yes. You're in control of when your shop is open for orders. When you need time off, you don't have to post a drop, and you can pick right back up when you're ready.

That's the point of a drop. Every item has a cap you set, pre-orders fill it, and it marks itself sold out when it's gone. You bake to a number you chose, and you can't be sold past what you can make.

Not yet, and it's on the roadmap. For now your shop lives at a FlourDesk web address you can share anywhere. Bringing your own domain is planned as a later option.

Not yet. A shop currently has one owner login, and login credentials should not be shared. Separate staff accounts may be added later as FlourDesk grows.

Right now, yes. FlourDesk is built around a pickup window at a place you name — that's how cottage and micro bakeries actually sell, and designing for it means drops, caps and pickup lists all fit together properly rather than being bolted onto a general shop.

If delivery or shipping is how you sell, tell us. It's not something FlourDesk does today.

The United States only, for now. FlourDesk bills bakers in US dollars and we haven't done the work to handle anywhere else properly yet. If you're outside the US, write to us — knowing where people are asking from is how that gets prioritised.

That depends on where you are. Cottage food rules vary by state and county, and they decide what you may sell, where, and what labeling you need. FlourDesk doesn't check this for you and it's yours to comply with — there's a field for your license number if you have one, shown exactly as you enter it.

Partly, today. FlourDesk is built around bake days: you list what you're making, and people order from that list. That works well for cakes you offer in set sizes or flavours — list them like any other item, and use the order note for the message on top.

What isn't built yet is the back-and-forth kind: someone describes what they want, you quote a price, they accept. That's a real difference and we'd rather say so than let you find out. For now bakers handle those by email or message and keep the drop for everything else.

No. Anything you make in batches to a schedule fits — pastry, cakes, pies, preserves, traybakes. If your week ends in a bake day and a handover, the model fits.

$10 a month for your storefront and everything that runs your drops and orders, after a 14-day free trial.

The Business Utilities add-on — the tools around the bake — is coming later and isn't part of what you pay today.

Full detail on the pricing page.

Yes. You can cancel your subscription anytime from your account, with no phone call and no hoops. Your shop stays active through the end of the period you've already paid for.

We email you if a payment fails, and there's a grace period before anything changes about your access — we're not trying to catch you out over a card that expired.

Whatever happens on our side, nothing on your shop tells your customers anything about your billing with us. The full policy is in our Terms.