Separate what is ready from what needs planning
Start with the way each item is sold. A box of cookies on today's cart is different from a two-tier birthday cake that needs two weeks' notice. Give them separate sections such as Available at the stand, Preorder, and Custom orders. A customer should be able to tell whether they can stop by today, reserve something for Saturday, or send an inquiry for a later date.
For a rotating menu, put a date on the update. “This weekend's flavors” is useful on Friday and misleading three weeks later. Keep a short core menu for things you regularly make, then announce limited batches separately.
Give each item enough detail to be recognizable
A clear entry includes the name, a plain description, the quantity or size, and the price or a clear starting price. “Chocolate chip cookies, six per box, $___” leaves less room for surprise than “cookie boxes available.” If the size matters, show it in a photo next to the box or in someone's hand. For cakes, say what the quoted size serves and which decorations or flavors change the price.
Use photos of the item you actually sell. A gorgeous cake photo is less helpful if the customer cannot tell whether it is an example of a custom order or something available this week. If a picture shows an older design, label it as an example. You can always add a short note that custom colors or flavors are available by request.
Explain how an order becomes real
Tell people where to order: a message, a form, a phone number, or another contact route you actually check. Include the information you need in the first message. For custom cookies, that might be the date, quantity, theme, pickup location, and any inspiration photos. Say when you normally respond and what confirms an order—for example, your written confirmation or a deposit under your own policy.
Add pickup days and the general area. You do not have to put your home address in a public menu if you arrange pickup privately. If you have a cart that customers can visit without contacting you, say that separately and keep its public hours current.
Be careful with ingredient and dietary language
Tell customers about ingredients and dietary options accurately. An item made without wheat ingredients is not automatically safe for someone with celiac disease if it can be exposed to gluten during preparation. The FDA has a defined standard for foods labeled “gluten-free,” and food-allergy concerns deserve a direct conversation with the baker. See the FDA's gluten-free labeling questions and food-allergen guidance.
Your online menu should help a shopper ask the right question; the package label and your actual preparation practices must tell the truth about the food.
