Recurring revenue
Know what you're baking before the week starts.
A bakery subscription is a standing weekly order: the same bread, the same day, repeating until the customer changes it. Forty subscribers at $30 a week is about $5,200 a month that arrives whether or not the weather holds — and it is already sold when you order the flour.
No card to start. No plan takes a cut of your sales.
What would your regulars be worth on a standing order?
Committed before the week starts
$5,200 a month
$1,200 every week · $62,400 a year
- A percentage-fee competitor
- $355 /mo
- BakeFleet
- $39 /mo
You keep $316 a month that a percentage would have taken.
A month is 52/12 weeks. Card processing is separate and goes to your own payment processor either way. See the full price list.
The problem
The problem with selling bread is that every week starts at zero
You bake on a guess. If it rains on market day you eat the loss; if the queue is long you run out by ten and turn away the people who came for you. Good weeks and bad weeks are decided by things you do not control, and none of it compounds — Saturday's crowd tells you nothing about next Saturday.
Baking blind
You decide the bake from memory and weather, and the difference between those two numbers is money.
Starting over
Every customer is a fresh decision. The regular who loves your rye still has to remember you exist on Friday.
No floor
A quiet month has nothing underneath it. There is no number you can count on before the week begins.
How it works
How a standing order works, start to finish
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1
They choose once
A customer picks their bread, their day, and whether it comes to them on your delivery round or gets collected in your pickup window. That choice repeats until they change it — no reminder, no re-ordering, nothing to forget.
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2
You see the week early
Every round generates its orders ahead of your cutoff, and stock set for each day of the week keeps you from selling the eleventh loaf of a ten-loaf bake. The bake list is written before you start.
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3
The card is charged at your cutoff
Not at checkout, and not monthly in advance — once per delivery, at the deadline you set. Bake short and the difference is refunded automatically when you record what went out.
Objections
The four things every baker asks first
"What if someone wants to skip a week?"
They can, from their own account, up to your cutoff. A standing order people cannot pause is one they cancel instead — so skipping is easy on purpose, and it is why subscriptions here survive holidays rather than ending at them.
"What if I bake short?"
You record what actually went out and the shortfall refunds itself. Nobody is charged for bread they did not get, which is the single thing that makes a customer comfortable committing to a card on file.
"What if I need a week off?"
One button pauses everything. No orders generate, no cards are charged, and every standing order is still there when you come back.
"What if I only sell at markets?"
Then sell subscriptions for collection. A pickup window — at your stall if you are there every week, or at the bakery — takes standing orders exactly as a delivery round does: people order ahead, you bake to the number, and you stop carrying home what did not sell.
Guides
Everything else about subscriptions
FAQ
Bakery subscriptions, answered
- What is a bakery subscription?
- A bakery subscription is a standing weekly order: a customer commits to the same bread on the same day, and it repeats until they change it. For the bakery it turns an unknown week into a number you already know before you order flour.
- How much recurring revenue can a small bakery make?
- Forty subscribers spending $30 a week is about $5,200 a month, arriving whether or not the weather is good. A hundred of them is roughly $13,000. The figure that matters is not the total but the share of your week that is sold before you open.
- Do I need a website to sell subscriptions?
- You need somewhere customers can set one up without texting you. BakeFleet gives every bakery a storefront — on your own domain if you have one — with subscriptions, per-day stock and delivery rounds built in, so there is nothing to assemble.
- How much does it cost to run bakery subscriptions?
- A flat monthly subscription, from $39, with no per-order fees and no cut of your orders. Standard card processing still applies. That matters more than it sounds: a percentage grows with you, so the better your subscriptions work the more they cost.
- Can customers pause or skip a week?
- Yes, from their own account, up to your cutoff. A standing order people cannot pause is one they cancel instead.
Your first standing order could be this week
14 days free, no card, and a storefront you can put bread into this afternoon.