Sourdough Menu Template Free: 4 Sections and Loaf Prices

On this page

1. What to put in your sourdough menu
2. How to price each loaf on your menu
3. Mistakes that cost you orders
4. Where to use your menu
5. How to Write Descriptions That Sell
6. Setting Up for Pre-Orders and Subscriptions
7. A Detailed Worked Example for Pricing
8. Designing for Readability and Trust
9. Next steps after your menu is ready

Your menu is the first thing a customer sees. A clear sourdough menu template free to use helps you list your loaves in a way that sells. It turns a list of breads into an order form.

What to put in your sourdough menu

Start with the loaves you bake most often. List each one by name. Give each loaf a price and a one-line description. The description tells the customer what is in it or how it tastes.

1. 1

   List your loaves

   Write down every sourdough loaf you sell. Use clear names like ‘Classic Country Loaf’ or ‘Seeded Whole Wheat’.

2. 2

   Add the price

   Put the price next to each loaf. Use the same format for all prices, like ‘$8.50’ or ‘8.50’.

3. 3

   Write a short description

   Describe the loaf in one line. Say ‘Crusty exterior, soft crumb’ or ‘Loaded with sunflower and pumpkin seeds’.

4. 4

   Group them

   Put plain loaves in one section. Put seeded or specialty loaves in another section. This helps customers choose.

5. 5

   Add your details

   Put your name, how to order, and pickup day at the bottom of the menu.

How to price each loaf on your menu

Price your loaves from your real costs. Add up the flour, salt, and starter for one batch. Divide by the number of loaves. Then add your time and a margin. Our guide Sourdough Bread Pricing: Cost, Labor, and Final Price shows the math.

For example, a batch for four loaves might cost $12 in ingredients. That is $3 per loaf. Add $4 for your time to mix, shape, and bake. Add $1 for overhead like power and packaging. Your cost is $8 per loaf. A 25% margin adds $2. Your final price is $10.

Mistakes that cost you orders

A messy menu confuses customers. If they cannot find the price or the description, they might not order. Do not use tiny fonts or crowded layouts. Do not use abbreviations only you understand.

Another mistake is not updating the menu. If you stop baking a certain loaf, take it off the list. If you raise your prices, update the menu the same day. An old menu with wrong prices causes problems. Read more about setting up your shop in our selling cluster hub.

Where to use your menu

Put your menu where customers see it. Share it on your social media posts. Print it for a market table. Add it to the shop in your Brevl account. A clear menu works everywhere.

How to Write Descriptions That Sell

A good description answers why a customer should buy that loaf. Focus on texture, flavor, and use. Mention a crisp crust or a tangy sourdough flavor. Suggest it pairs with soup or makes good toast.

Avoid vague words like delicious or homemade. Use specific sensory words like chewy, nutty, or crackly. If a loaf has inclusions like olives, say so. The same guide suggests keeping descriptions under fifteen words.

Setting Up for Pre-Orders and Subscriptions

Your menu can drive repeat sales. Add a section for a bread subscription or a pre-order discount. List a weekly loaf option with a set price. This secures sales and helps you plan your bakes.

Clearly state the terms. Say pickup is every Friday or delivery is on Saturdays. Specify how to cancel or pause. This builds trust and reduces questions. Its calculator can help price a subscription.

A Detailed Worked Example for Pricing

Consider a batch of six classic sourdough loaves. Ingredients cost eighteen dollars total. That is three dollars per loaf for flour, salt, and starter.

Labor for mixing, folding, shaping, and baking is two hours. At a fair wage of twenty dollars per hour, labor adds forty dollars to the batch. That is six dollars and sixty seven cents per loaf.

Overhead includes electricity, water, packaging, and kitchen wear. For this batch, overhead totals four dollars and fifty cents. That adds seventy five cents to each loaf.

Total cost per loaf is three dollars plus six sixty seven plus seventy five cents. That equals ten dollars and forty two cents. A twenty five percent margin adds two dollars and sixty one cents. The final menu price is thirteen dollars and three cents, which you round to thirteen dollars.

Designing for Readability and Trust

A clean layout uses ample white space and a clear font. Left align loaf names and right align prices. This creates a visual column that is easy to scan.

Include your business name and contact information prominently. Add a small note about your baking process, like using organic flour or a long fermentation. These details build credibility and justify your price.

Next steps after your menu is ready

Once your menu is set, you need a way to take orders. A simple order form works. Our Cake Order Form Template Free: 9 Fields and a Deposit Rule shows what to ask. You can adapt it for bread.

Then, make sure you can legally sell. Check our guide How to Legally Sell Sourdough: Permits and Labels (2026). It covers your state’s cottage food rules.

• Bread Menu Template: 4 Sections That Sell More Loaves
• How to Make Money Selling Sourdough Bread: $10 Loaf Math

Browse more selling guides.

Common questions

How many loaves should I list on my menu?

Start with 3 to 5 loaves you bake well. Too many choices can overwhelm customers. You can add more later as you grow.

Should I list prices with or without tax?

List the price before tax. Most cottage food sales are not taxed. Check your state rules. If you need to add tax, say 'plus applicable tax' below the price.

What if I run out of a loaf?

Mark it as 'sold out' on your menu or in your shop. Do not delete it. Customers will see it is popular and might order it next time.

Can I use photos on my menu?

Yes. A good photo of a sliced loaf sells it. Use natural light. Show the crumb and crust. One photo per loaf type is enough.

How do I handle seasonal or special loaves?

Create a separate section for limited offerings. Label it Seasonal Specials or This Week Only. This creates urgency and lets you test new recipes without cluttering your core menu.

Should I list weights or sizes?

Yes. Listing approximate weight, like 800g, manages customer expectations. It also justifies price differences between a small boule and a large miche.

General information, not legal or tax advice.