The Bakery Invoice Template is developed as a time-saver when the administrative task of billing for baked goods and services must be completed to request payment. This document can be used by nearly any Business for this purpose. Thus, Bake Shops, Freelance Bakers, Pastry Shops, Pastry Chefs, and other Pastry or Baked Goods Vendors can benefit from using this template as the front-runner of the invoicing process that must occur with every Customer. Since, the format of this document is printer-friendly, its Preparer need only fill out the bill on-screen then e-mail, print, or fax it to the Customer. If preferred, the header of this document can be prepared with the Vendor’s contact information so that it can be printed en-masse then completed by hand as sales occur.

How to Write in PDF and MS Word

Download: Adobe PDF & Microsoft Word (.docx)

Step 1 – Save The Bakery Invoice From This Site As A PDF Or Word Document

The invoice template featured in the preview should be used to formally request payment for a Baker’s goods or services. This template can be saved and customized using a “PDF” editor or MS “Word.” Two buttons complement the image by allowing you to save the template directly to your machine in one of these formats.

Step 2 – Introduce The Bakery Seeking Payment

Naturally, the Invoice Recipient will wish to know the Sender’s identity. This paperwork, thus, begins with a distinct area where the Bakery or “Company Name” can be displayed. Type the full name of the Bake Shop or Bakery as a replacement for the label “Company Name” in the first text box on this page.  Continue through this area with the “Name” of the Bakery Employee or Owner on the first available space then the Bakery’s address down the spaces attached to the “Street Address” and “City, State, Country” labels.  Dispense the formally designated postal code for the Bakery’s mailing address to the blank line holding the “Zip Code” label.

The Bakery’s “Phone” number along with the “E-Mail” address it monitors are the next items of contact expected in this section. Two lines with these labels expect this information so it is readily available for the Bakery Client’s use.  

Step 3 – Identify This Paperwork WIth the Bakery’s Filing Information

The header we have completed has introduced this paperwork as originating from the Bakery seeking its payment. Now, the filing number the Bakery has assigned to follow this payment request and its response is the next topic. The dividing shaded bar on this page shall accept the Bakery’s reference number as the contents of the space paired with the “Invoice #” label.  The Bakery is strongly advised to attach a specific calendar “Date” to this request as the first official day payment is accepted. This can be any “Date” of the Bakery’s choosing although, it is worth noting that standard procedure dictates it is the same day it is generated. Produce this on the second space of the dividing bar. 

Step 4 – Address The Bakery’s Patron Directly

The Bakery’s Patron will also have a section devoted to naming him or her as the Paying Party. The full “Name” of this Payer should be your next report. Populate the blank line directly underneath “Bill To” with this identity. 

The address where the Patron receives his or her mail must be identified in this section of the document. The empty spaces with the wording “Street Address” and “City, State, Country” are reserved for the Bakery Customer’s billing address. 

Follow up on this address with its “Zip Code” on the next blank line. 

Step 5 – Discuss The Bakery Order

The “Description” part of this table seeks the inventory making up the Customer’s bakery order. Each baking good the Consumer must purchase through this document should be listed on a separate row in this column.  In addition to the list of products being purchased, this invoice requires that a record of the “Quantity” of each ordered baked goods be recorded. 

Step 6 – Price The Baked Products Requiring Purchase

Two additional columns in this table shall request numeric values. First, in the “Unit Price” column, inform the Bakery Customer how much the goods being purchased will cost as if only one was ordered.  This table’s last column requests the “Amount” the Bakery Customer must pay for the ordered baked goods. To reach this value, multiply the “Quantity” of the ordered baked goods by the “Unit Price” reported in the next column. The “Amount” you reach should be placed in the last column on the same row.  The “subtotal” field in the “Amount” column seeks the Baker’s summary of the basic charges owed by the Customer. Add all the numbers entered in the Amount column as a “Subtotal” in the appropriately labeled space.  The “Tax” field that follows is set for the dollar amounts the Bakery must add to the “Subtotal.” Many states will require a sales tax on physical products manufactured and sold. This must be reported.  Finally add the reported “Subtotal” to its counterpart “Tax.” The final sum owd by the Bakery Client will be the sum you reach when you add these two values together.   

Step 7 – Inform The Consumer Of The Bakery’s Payment Deadline

The statement after the table (on the left side of the page), “Payment Is Due…,” allows the Bakery or Baker sending this paperwork to let the Customer know how many “Days” will be given to pay it. Noting the Invoice “Date,” record this number on the blank space provided within this statement. 

Step 8 – Deliver Additional Messages From The Bakery To The Consumer

You may continue with any dialogues covering the baked goods above or the paperwork that has just been completed. Seek the term “Comments Or Special Instructions,” then produce all remaining material after these words. 

How to Write in MS Excel

Download: Microsoft Excel (.xlsx)

Step 1 – Download The Excel Version Of the Bakery Invoice

When you are ready to bill your Baking Customers. choose the button designated with the word “Excel.” This object as well as the above link grant immediate access to the previewed Excel template.

Step 2 – Identify The Bakery Sending This Document

This invoice is a basic correspondence where the Sender (the Bakery, Baker, or the Baker’s Office Assistant) makes a specific request to pay for the Bakery’s goods or services. Naturally, the first task set in any correspondence is to identify the Sender (Bakery, Baker, or Office Assistant) and his or her return address information. Begin this by uploading the Bakery or Bake Shop’s trademark/logo to cell A1. This can be achieved by right-clicking on the image in cell A1 then following the “Change Picture” menu or by selecting the entire cell then using the “Insert” menu item.    Cell A2 of this sheet also carries the burden of identification but requires a more direct method then the Company Logo. The bracketed “Company Name” text in cell A2 only holds this field for your use. Delete this wording then replace it with the Bakery’s legal business name.  The majority of correspondence will identify a Representative of the Issuing Company. In this case, the “Name” of the Baker, Bake Shop Owner, or Bakery Employee must be presented. Input this material to cell A3.  Continue with the Bakery’s mailing address. This can be the address of the Bakery Shop or it can be a separate Office where bookkeeping tasks for this business receives its mail. Cell A3 will call for the Bakery’s “Street Address” which should be composed of the building number and street or road name. If a P.O. Box or suite number is needed then place this in cell A3 as well.  Cell A5 and A6 set themselves to continue the Bakery’s mailing address by furnishing a specific field for the “City, State, Country,” then the “Zip Code.”  The Bakery’s “Phone” line and office “E-Mail” address must also be part of this section’s display. These items should be produced and must be supplied first in cell A7 (“Phone”) and cell A8 (E-Mail).   

Step 3 – Dispense A Method To Refer To The Expected Bakery Payment

The document being completed must bear some manner of identification. In the case of an invoice, it will be a distinct reference number that remains unique in the Bakery’s accounting system. This invoice number has an area of display found in the top right side of the page. Thus, find the “invoice #” column heading and input this number directly below it, in cell F4.

Another handy tool the Bakery Client and the Bakery may use to refer to an invoice is its “Date” of generation or the formal request “Date.” This is already displayed in cell H4 (based on your desktop clock settings). The Bakery may assign a different “Date” if desired by simply replacing cell H4’s contents with it.       

Step 4 – Attach The Baker’s Customer To This Paperwork

The Bakery Customer is generally also the Paying Client but if a distinction is to be made, it will be done in the “Bill To” section. This area is devoted to assigning the role of Paying Customer to one Party. Cell A11 holds the “Name” label for your use. Remove this terminology then furnish the Bakery Client’s full “Name.” The Party you name here will be understood to be responsible for paying for the baked goods provided.  This document expects a follow-up on the Client information in the form of the billing or mailing address on file. Look up this information in the Bakery’s records or the appropriate customer purchase order then present it using the three fields held by cells A12, A13, and A14 and named after address components (“Street Address,” “City, State…,” and “ZIP Code”).

Step 5 – Document The Baked Goods On The Customer Order

Several important details have now been solidified through the previous three sections. The next goal this invoice presents will be to name every baking good being billed in the first column of a table. Cell A17 is the first cell in the “Description” column where you can identify a baked good that must be paid for. If more than one were sold (i.e. chocolate cupcakes, cheesecakes, etc.) then you must list each one on a different row.  In addition to naming the baked goods or products requiring the Client’s payment, this table will require that you define how many were ordered for purchase. Place the number ordered of each baked good in the next column. Begin with cell F17 and list these numbers by working your way down and corresponding each “Quantity” to the baked goods it refers to. 

Step 6 – Inform The Customer Of The Amounts Owed

The third column expects a dollar value produced as its contents for every row you’ve provided with information thus far. The dollar value you enter here must represent the exact cost of one of the baked goods being purchased. Therefore, if several cupcakes were ordered and the Bakery charges by the cupcake, enter the price of one cupcake on the row where you named this product and reported its ordered “Quantity.” The first cell G17 is on the same row as the first of your previous reports. Note a majority of the table will use your previous figures to calculate some totals. Take a moment to review these figures before proceeding.  Seek out the lower area of the “Amount” column. In cell H31, you will need to record any sales “Tax” required by the calculated “Subtotal.” If no taxes apply you may enter a “0.00.” The “Total” owed for the baked goods should display as the sum of the “Subtotal” value and “Tax” value. 

Step 7 – Furnish The Bakery’s Grace Period For Payment

The number of “Days” the Bakery or Baker will give the Customer to pay this bill will be its grace period and generally begins with the invoice “Date.” Refer to the information you supplied above then report how many “Days” an unpaid invoice may remain so before further efforts are considered necessary by replacing the “[#]” displayed in cell A32 with this number. 

Step 8 – This Invoice May Be Completed With Additional Information

If additional care instructions for the baked goods are needed to promote Customer satisfaction or should any dialogues be left out thus far, you may use cell A33 to cover this ground. Enter any such material or definitions remaining after the term “Comments Or Special Instructions.”