Your bakes, whole and cut
One photo of each item you sell. For bread: one whole loaf and one cut open to show the crumb. Daylight by a window is perfect.
Your Demo Sprint Welcome Kit
Welcome, Kylie
Your bakery site is a gift from Josiah. This page is one place for everything we need from you: a few quick answers and some photos of your bakes. Bookmark it and come back any time, from your phone or your computer.
A few questions
Text the answers to Josiah (a voice note is perfect), or type them into a note and add it to your folder below. Skip anything you're unsure of.
The basics
- Is "Kylie's Confections" the name you want, or do you have another in mind?
- Your Instagram (or Facebook) handle, and the best way for customers to reach you.
- In 2–3 sentences, in your own words: how did you start baking sourdough, and why do you love it?
- Does your starter have a name? How old is it?
Your menu
- What do you usually sell? For each: name, price, size or count (for example "about 1.5 lb", "box of 4").
- Which are every weekend, and which are specials?
- Ingredients and allergens for each item (wheat, milk, eggs, nuts, sesame, soy…).
- Roughly how many of each can you make per weekend?
- Would you sell jars of starter? At what price?
How buying works
- Which days and hours is the porch stand open?
- Can people pre-order? How (text, Instagram, a form) and by what day and time?
- How do people pay (cash, Zelle, Venmo, card)?
- Which neighbourhood or area should the site say? (We never show your street address.)
- What happens if someone misses their pickup?
A few checks
- Do you sell anything that needs the fridge (iced coffee, cream fillings)? Virginia's home-kitchen rule only covers foods that don't need refrigeration, so we'll check those with VDACS first.
- Are you happy for the cartoon of you and the kids to be on the site? Should the kids be named or not?
- Any happy customers who'd let us quote them? Their exact words and first name, with their OK.
- Would you like a "lessons coming later" section for teaching sourdough, or leave it out for now?
Send us your files
Full quality, straight from your phone is perfect. Don’t worry about sorting; we tidy everything. Anything you can add before the call helps.
Add your files
One folder for everything. Drop it all in; we sort it.
What to include
A checklist, not a filing system. Whatever you have is a great start.
Your stand, set up
The porch stand ready for customers, from a few steps back. No people needed.
A packed order
A bagged or boxed order the way customers receive it.
Hands at work (optional)
Shaping dough, scoring a loaf, pulling bread from the oven. Hands only is great; faces aren't needed.
Short videos (optional)
A few seconds of steam, a crackling crust, a knife through a loaf. Straight from your phone.
Anything else
Labels, a logo idea, screenshots of bakery sites you like, notes.
Good to know
- On a phone, "Add your files" opens your folder: tap the + button, then Upload, and pick from your photos.
- Full-quality photos are best; sending through the folder keeps them sharp, unlike texting.
- Faces are optional: the site draws you as a cartoon, and the food stays in real photos.
- Come back any time. Each new file lands straight in your folder.