Coffee shops
Pastries, morning buns, cookies, loaves, and rotating seasonal items for the counter.
- Recurring weekday orders
- Counter-ready quantities
- Seasonal rotation
CAFÉS · RESTAURANTS · MARKETS · HOSPITALITY
Your customers already want breakfast.
Recurring bread and pastry orders for businesses that need the good stuff ready before somebody starts asking where the croissants are.
- Order type
- Recurring
- Production
- Overnight
- Alarm clock
- Unforgiving
ROUTE 01
READY
BEFORE YOUR FRONT DOOR IS
01 / PARTNER DIRECTORY
Who is this actually for?
SHORT ANSWER
Businesses that need recurring bakery products without becoming a bakery themselves. Very convenient arrangement.
Restaurants
Bread service, rolls, buns, desserts, and bakery items built into regular service.
- Standing bread orders
- Service quantities
- Custom scheduling
Markets + shops
Packaged breads, pastry assortments, cookies, and products intended for resale.
- Retail-ready assortments
- Recurring deliveries
- Volume planning
Hospitality
Breakfast pastry, bread, and baked goods for boutique hotels, inns, and guest programs.
- Morning delivery windows
- Guest-count planning
- Consistent production
02 / STANDING ORDER LEDGER
Same time next week?
Wholesale works best when everybody knows what is supposed to be on the rack before the rest of the city starts looking for coffee.
PRODUCT
PACK
SCHEDULE
NOTES
Butter croissants
12 / tray
Daily
Counter staple
Seasonal Danish
12 / tray
3–5 days
Rotates seasonally
Country loaf
6 / case
Custom
Service + retail
Cookies
24 / case
Weekly
Miraculously disappears
Custom program
Variable
Recurring
We should talk
Demonstration products, quantities, and schedules. Replace these with the bakery's actual wholesale catalog, minimums, production days, and account terms.
03 / ROUTE DESK
Route 01 leaves at 5:45.
Each partner order is separated, counted, packed, labeled, and matched against the morning route before it leaves the bakery.
04:10
Production check
Confirm quantities against standing account orders.
04:55
Pack + label
Separate every account before somebody invents a mystery box.
05:25
Route check
Orders are matched against the delivery manifest.
05:45
Out the door
Your pastry begins its commute before most humans do.
04 / ACCOUNT RHYTHM
Wholesale works better when it gets boring.
Predictable ordering is good. Predictable production is good. Knowing exactly how many croissants need to exist at 4:30 in the morning is deeply comforting information to the person making them.
-
01
SETUP
Build the account.
Products, quantities, service days, pickup or delivery, and billing details.
-
02
SCHEDULE
Establish the standing order.
Recurring quantities are placed directly into the production schedule.
-
03
ADJUST
Change it when reality changes.
Seasonal traffic, holidays, events, and the occasional “we sold everything by nine.”
-
04
REPEAT
Then we do it again.
Preferably without seventeen emergency emails at 10:48 PM.
05 / ACCOUNT NOTES
Before we start supplying your entire personality.
Every wholesale program has real operational limits. This demonstration section gives buyers a useful place to publish theirs without hiding everything inside fourteen paragraphs of tiny legal-looking text.
- Minimum order
- $100
- Lead time
- 72 hours
- Delivery area
- Local routes
- Account frequency
- Recurring
- Changes
- Before cutoff
- Panic ordering
- Case by case
06 / NEW ACCOUNT FORM
Tell us what you're trying to feed.
Give us the basic business details, what products you're interested in, and roughly how often you need them.
PLEASE INCLUDE
Business + volume + schedule.
“We need pastry” is spiritually correct but operationally incomplete.