Free Baker Invoice Template & Generator

Your invoice needs the basic stuff like your business name, date, and invoice number, but also spell out exactly what you baked. Write "two dozen chocolate chip cookies" not just "cookies" because clients forget what they ordered and their accountants need specifics for their records. Include the delivery date and time since catering clients especially need this for their own documentation. If you did a custom cake, note the size, flavors, and any special decorations because that justifies your price if questions come up later.

Most bakers ask for 50% down when someone books an order, especially for custom cakes or large catering jobs. The deposit holds the date and covers your ingredient costs. The remaining 50% is due on delivery or pickup. For regular wholesale accounts like coffee shops, you'll probably do weekly or biweekly invoices with net 15 or net 30 terms.

Take photos of finished custom cakes before delivery and attach them to your invoice. Clients sometimes claim something looked different than expected, and photos prove what you delivered. Also, this makes them way more likely to pay quickly because seeing that beautiful cake again reminds them they got exactly what they wanted.