Forty messages, three questions: do you deliver, how much is it, can I get it Saturday. You answer them one at a time, usually while your hands are covered in flour.
Products with sizes and quantities, prices on the page, delivery information written once, and a checkout that takes the money. The three questions answer themselves and you go back to baking.
The classic home-bakery mistake is charging for ingredients and forgetting the hours. If a cake takes four hours and you price it at cost plus a little, you've built a job that pays badly — and it stops being fun within two months. Put your time in the price from the start.
Six things you can reliably make and deliver beat thirty you can't. A short menu is easier to price, easier to photograph and much easier to fulfil on a busy Saturday.
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