# Bakery Social Media Post Ideas (20 With Example Posts)

> 20 bakery social media post ideas, each with a finished example post: today's bake, sell-outs, holiday order cutoffs, custom cakes and market days.

By Rohan Gotwal · Published 2026-10-20 · 20 min read

Canonical: https://www.posthell.com/blog/bakery-social-media-post-ideas

## TL;DR

A bakery should post what's in the case today, seasonal bakes and holiday order cutoffs, the work behind the bread, finished custom cakes, where else to find you, and small questions for regulars. Post the timely ones early in the day, because a sell-out post at noon helps nobody.

## Key takeaways

1. The posts that sell for a bakery are timely: today's bake, a sell-out time, an order cutoff.
2. A note with a number in it (a time, a price, a count) gives the strongest post.
3. Holiday orders need three posts: orders open, a reminder halfway, and a last call with the exact cutoff.
4. Finished custom cakes belong on Pinterest, where people search while they plan a party.
5. Instagram allows at most 5 hashtags per post: what you bake, where you are, and your bakery's name.

This is for bakery owners who know they should post and are usually up to their elbows in dough when the moment comes. Below are 20 post ideas in six groups, each with the one-line note an owner would type into a phone and the finished post that came back. Every example below was written by posthell from the one-line note above it, then checked against that note. The bakery is Hollow Oak Bakery, the made-up neighborhood bakery in Richmond, Virginia that we use on [our page about social media for bakeries](https://www.posthell.com/for/bakeries): open Tuesday to Sunday, 7am to 2pm, with a Saturday market stall.

## What should a bakery post on social media?

A bakery should post today's case, seasonal orders, the work behind the bake, custom cakes, where to find you, and questions for regulars.

| Idea group | What it does | Best network |
| --- | --- | --- |
| Today's bake | Sends people in while there is still something to buy | Instagram, Facebook |
| Seasonal bakes and holiday orders | Gets orders in before the cutoff | Facebook, Instagram |
| Behind the scenes | Gives people a reason to follow between bakes | Instagram Reels, TikTok |
| Custom cakes | Finds the next person planning a birthday or a wedding | Pinterest, Instagram |
| Where and when to find you | Saves wasted trips: market days, closures, other shops | Facebook, Instagram |
| Regulars | Gets comments and shows there are people behind the counter | Instagram, Facebook |

If you only do one group, do the first. Bakery posts go stale faster than the bread: "cardamom buns are out" is worth something at 7am and nothing at 11. One pattern stood out while I wrote the notes for this page. The notes with a number in them (a time, a price, a count) came back as the best posts, because the number is the reason to act. "Gone by 9:40" makes someone set an alarm. "Our delicious buns" makes them scroll.

## What do you post about today's bake?

Post what people can still buy today: what's new this week, which bread runs which day, a sell-out, and what's left before close.

### 1. A new bake, with the days it runs

A new item only sells if people know which days to come for it. Put the start day and the end date in the note, and the post carries both.

**Photo:** one bun torn open on the counter, shot from above in window light.

**The note:** "new weekend bun starts saturday: pear and black pepper. weekends only, through the end of november"

**The post posthell wrote:**

> pear and black pepper bun starts saturday. weekends only, through the end of november.
>
> it'll be alongside the cardamom bun, so you've got options. we open at 7.

**Best on:** Instagram, Facebook.

### 2. The sell-out, with the time

A sell-out post tells regulars when to come next time, and it's plain proof that people want what you bake. The count and the time do the work, so type both.

**Photo:** the empty tray where the buns were, label still on it.

**The note:** "cardamom buns gone by 9:40 today. we make 60. come before 9 on saturday"

**The post posthell wrote:**

> 60 cardamom buns. gone by 9:40 this morning.
>
> if you want one saturday, come before 9.

**Best on:** Instagram, Facebook.

### 3. Which bread is on which day

Someone who comes in on a Tuesday for the olive loaf and finds none is disappointed once and may not come back. A bread schedule answers the question before they ask it. Set it to repeat monthly so new followers see it too.

**Photo:** the chalkboard with the week written on it, or three loaves in a row.

**The note:** "bread days: rye wednesday and saturday, olive loaf friday only, sourdough every day"

**The post posthell wrote:**

> Sourdough every day. Seeded rye Wednesdays and Saturdays. Olive loaf Fridays only, and it does go fast.
>
> Tuesday through Sunday, 7am to 2pm.

**Best on:** Facebook, Instagram.

### 4. What's left in the last hour

At 1pm the case is half empty and whatever is left is tomorrow's waste. A last-hour post turns it into a reason to stop by on the way back from lunch.

**Photo:** what's actually left, as it is. Don't restage a full case.

**The note:** "1pm and we still have 6 croissants, 3 rye and a few cookies. we close at 2"

**The post posthell wrote:**

> 1pm and we've still got croissants, rye, and a few cookies. one hour left. come grab them before we close at 2.

**Best on:** Instagram, Facebook.

## How do you post seasonal bakes and holiday orders?

Post seasonal bakes the week the fruit arrives, and give every holiday order three posts: when orders open, a reminder halfway, and a last call.

Most people who mean to order a pie forget until it's too late, which is why the reminder and the last call matter more than the announcement. One habit helps: write the date into the note ("orders close fri nov 20"), never "tomorrow". You might type the note on Monday and schedule the post for Thursday, and "tomorrow" is wrong by then.

### 5. The first of a season's fruit

The first apples, strawberries or rhubarb come with a deadline built in. Naming where the fruit came from makes it more than a product shot.

**Photo:** the crate of apples next to a finished galette.

**The note:** "first apples from an orchard in hanover county. apple galettes saturday and sunday only, $6 a slice"

**The post posthell wrote:**

> first apples of the season came in from an orchard in hanover county, and they're going straight into galettes this saturday and sunday. $6 a slice, while they last. we open at 7.

**Best on:** Instagram, Facebook.

### 6. The last call before an order cutoff

This is the post that catches the people who meant to order. Give it the exact cutoff, down to the hour.

**Photo:** a row of boxed pies, or the order sheet filling up on the counter.

**The note:** "last call for thanksgiving pies: orders close friday nov 20 at 2pm. order at the counter"

**The post posthell wrote:**

> Last call for Thanksgiving pies. Orders close November 20th at 2pm.
>
> We're open Tuesday through Sunday, 7am to 2pm, if you want to stop by.

**Best on:** Facebook, Instagram.

### 7. A holiday box, with pickup days

A cookie box is a gift people plan, so the post has to carry what's inside, the price and the pickup days. Schedule it for the morning of December 1, when orders open, so "orders open" is true the minute it goes out.

**Photo:** one open box, cookies in rows, shot from above.

**The note:** "christmas cookie boxes: 18 cookies, 6 kinds, $38. orders open tues dec 1 at the counter. pickup dec 22 or 23"

**The post posthell wrote:**

> Christmas cookie boxes are back. 18 cookies, 6 kinds, $38 a box. Orders open at the counter. Pickup December 22nd or 23rd. Come in early if you want one.

**Best on:** Facebook, Instagram.

## What behind-the-scenes posts work for a bakery?

Show the work nobody sees: how long croissants take, the starter, the shop at 5am, and the baker who makes one thing.

These are the posts that give people a reason to follow you on days you have nothing new to sell. They also explain your prices without you having to argue for them.

### 8. How long the croissants take

Most customers have no idea a croissant takes three days. Telling them makes $4.25 look like what it is.

**Photo:** a short clip of the dough going through the sheeter, or the folded block on the bench.

**The note:** "croissant dough takes 3 days. mix monday, laminate tuesday, bake wednesday morning"

**The post posthell wrote:**

> croissant dough starts on monday. mix, rest, then a full day of laminating tuesday, and it bakes wednesday morning. three days before it hits the case. $4.25, but get here early.

**Best on:** Instagram Reels, TikTok.

### 9. The starter

A nine-year-old starter is a fact no supermarket loaf can claim. It's also a post you can bring back once a year.

**Photo:** the jar mid-feed, bubbles showing through the glass.

**The note:** "our starter is 9 years old. fed twice a day, 6am and 6pm. every sourdough loaf starts with it"

**The post posthell wrote:**

> the starter is 9 years old. fed at 6am and 6pm, every day. every sourdough loaf starts with it.
>
> $9 a loaf. tuesday through sunday, 7am to 2pm, also at the farmers market saturday mornings if that's easier.

**Best on:** Instagram, Facebook.

### 10. The shop at 5am

Nobody sees this part. A lit window on a dark street, with the ovens on, is a photo people save, and it explains why you close at 2.

**Photo:** the shop from the pavement at 5am, lights on inside.

**The note:** "alarm 3:45, ovens on at 4:30, first bread in at 5. this is the shop at 5am"

**The post posthell wrote:**

> alarm at 3:45, ovens on by 4:30, first bread in at 5.
>
> two hours of quiet before the door opens.

**Best on:** Instagram, TikTok.

### 11. The person who makes one thing

People follow people. A post about the baker who folds every croissant makes the croissants mean more. Ask before you post anyone's face, every time.

**Photo:** Maria at the bench with her hands in the dough, taken with her OK.

**The note:** "maria has been on pastry 4 years. she folds every croissant by hand. her pick is the morning bun. she said ok to the photo"

**The post posthell wrote:**

> Maria has been folding croissants by hand here for four years. Every single one. Her pick off the whole menu is the morning bun. Hollow Oak, Tuesday through Sunday, 7am to 2pm.

**Best on:** Instagram, Facebook.

## How should a bakery post custom cakes?

Post each finished custom cake with a plain description, give lead time and starting price, and list the season's flavors before people ask.

### 12. A finished custom cake

Every finished cake is an ad for the next one. Describe it in plain words (two tiers, lemon, pressed flowers), because that is what someone planning a party types into a search box.

**Photo:** the cake straight on against a plain wall in daylight, plus one shot from above.

**The note:** "two tier lemon cake with pressed flowers, for a 40th birthday this weekend"

**The post posthell wrote:**

> Two tiers, lemon, pressed flowers on top. Made for a 40th birthday.
>
> Custom cakes start at $55 and need 5 days notice. Reach out if you've got something coming up.

**Best on:** Pinterest, Instagram.

### 13. How to order a custom cake

Lead time and starting price are the two things people ask before they order. A post that answers both saves you the same conversation every week, and it's another good one to repeat monthly.

**Photo:** the order book open on the counter, or a slice of a sample cake.

**The note:** "custom cakes need 5 days notice. 6 inch from $55, 8 inch from $75. ask at the counter"

**The post posthell wrote:**

> Custom cakes start at $55 for a 6 inch and $75 for an 8 inch. We need 5 days notice. Ask at the counter and we'll sort out the details.

**Best on:** Facebook, Instagram.

### 14. This season's cake flavors

A flavor list gives people something to choose before they call, and it works as an Instagram carousel: one photo per flavor.

**Photo:** a slice of each flavor on the same board, or one photo of each for a carousel.

**The note:** "cake flavors for fall: lemon elderflower, chocolate sour cherry, vanilla with strawberry, carrot with brown butter"

**The post posthell wrote:**

> the custom cake menu got an update.
>
> lemon elderflower, chocolate sour cherry, vanilla with strawberry, carrot with brown butter.
>
> 5 days notice to order. 6 inch from $55, 8 inch from $75.

**Best on:** Instagram, Pinterest.

## How do you tell people where and when to find you?

Post your market stall and what it carries, any shop now selling your bread, and every closure a few days ahead.

These posts don't sell anything directly. They stop the wasted trip, which is the thing that quietly loses regulars. One honest gap: posthell doesn't post to Google Business Profile, so when your hours change, change them there by hand too. [What to post on Google Business Profile](https://www.posthell.com/blog/what-to-post-on-google-business-profile) covers the rest of that page.

### 15. Your market stall

Market shoppers aren't always shop customers. Say where the stall is and what comes to it, so nobody walks over for a cake you didn't bring. Set it to repeat weekly through the season.

**Photo:** the stall set up and the sign showing.

**The note:** "farmers market saturday 8 to noon, our stall is by the fountain. we bring sourdough, rye and buns, no cakes"

**The post posthell wrote:**

> We're at the farmers market Saturday, 8 to noon, by the fountain. Breads and buns only, no cakes. Early is better if you want options.

**Best on:** Facebook, Instagram.

### 16. A new place that sells your bread

A stockist post helps the cafe that took a chance on you and tells people across town where to get your croissants. On Instagram, add the cafe as a collaborator, and once they accept, the post shows on both accounts. Pebble & Pour, the cafe here, is the sample from our [coffee shop Instagram post ideas](https://www.posthell.com/blog/coffee-shop-instagram-post-ideas).

**Photo:** your croissants in their case, taken with the cafe's OK.

**The note:** "pebble & pour coffee now has our croissants and morning buns every day from 6:30"

**The post posthell wrote:**

> our croissants and morning buns are at Pebble & Pour Coffee every day starting at 6:30am. if you can't make it to the bakery, that's your spot.

**Best on:** Instagram, Facebook.

### 17. A closure, said early

An unplanned closure costs you the regulars who turn up to a dark window. Post it a few days ahead, then schedule a second post for the day before.

**Photo:** the oven with its panel off, or the handwritten sign for the door.

**The note:** "closed tuesday and wednesday next week, the big oven is getting fixed. back thursday 7am"

**The post posthell wrote:**

> The big oven is going in for repairs, so we're closed Tuesday and Wednesday next week. Back Thursday at 7am as usual. Worth noting if you were planning a mid-week run.

**Best on:** Facebook, Instagram.

## What gets regulars commenting?

Ask a question with two answers, tell people the quiet hour after a busy Saturday, and say plainly where the leftover bread goes.

### 18. Let them pick the next bake

A two-option question is easy to answer and you learn something. Only ask if you'll actually bake the winner.

**Photo:** both test buns side by side, each with a paper label.

**The note:** "december bun: gingerbread or orange and clove? we're only doing one"

**The post posthell wrote:**

> drop your pick in the comments: gingerbread or orange and clove? we're only making one.

**Best on:** Instagram, Facebook.

### 19. The busy Saturday, and the quiet hour

A line out the door is good news, but it also puts some people off coming at all. Telling them the quiet hour is useful and doesn't read like bragging.

**Photo:** the line from inside, faces turned away, or the calm shop at 7.

**The note:** "thank you for waiting in saturday's line, it was out the door. if you want it quieter, 7 to 8am is the calm hour"

**The post posthell wrote:**

> Saturday's line was out the door.
>
> If you'd rather skip the wait, 7 to 8am is the calm hour. Same croissants, same cardamom buns. We open at 7.

**Best on:** Instagram, Facebook.

### 20. Where the leftover bread goes

People wonder what happens to unsold bread. A plain answer, once in a while, says more about the bakery than any slogan.

**Photo:** the bags of bread by the back door on a Sunday afternoon.

**The note:** "leftover bread goes to the church food pantry down the street every sunday after close"

**The post posthell wrote:**

> Every Sunday after we close, whatever bread is left goes down the street to the church food pantry. It's become part of the week. Hollow Oak, Richmond.

**Best on:** Facebook, Instagram.

## What does one note look like on three networks?

One note becomes three posts: a full Instagram caption with hashtags, a short Facebook line ending in a question, and a searchable Pinterest description.

The note was the Thanksgiving pie announcement: "thanksgiving pie preorders open today till friday nov 20. pumpkin, pecan, apple, sweet potato, $32 each. we only bake what's ordered so no spare pies in the case"

### Instagram

> Holiday pie pre-orders are open. Pumpkin, pecan, apple, sweet potato. $32 each.
>
> We only bake what's ordered, so there's no shelf to grab from last minute. If you want one for the table, it needs to be on the list before we close it out.
>
> DM us here or stop by the bakery to order yours. 🥧
>
> #richmondva #richmondvirginia #holidaypies #hollowoakbakery #neighborhoodbakery

### Facebook

> Holiday pie pre-orders are open. Pumpkin, pecan, apple, sweet potato. $32 each. Which one is on your table every year?

### Pinterest

> Holiday pie pre-orders from Hollow Oak Bakery in Richmond, Virginia. Pumpkin, pecan, apple, and sweet potato, baked to order. $32 each, no shelf stock. Good for anyone who wants a bakery pie without the last-minute scramble.

They differ because the networks are read differently. Instagram gets the whole story and five hashtags. Facebook gets one short line and a question, since regulars read it like a noticeboard. Pinterest gets the words someone would search (the bakery, the city, the pies) and no hashtags. Two things to change before approving this set. The Instagram version offers "DM us here" as a way to order, so keep that only if you take orders by message. And none of the three repeats the November 20 cutoff, which is exactly why idea 6 exists as its own post.

## What should a bakery post in a slow week?

In a slow week, post the ordinary work: a flour delivery, a bread-keeping tip, the bakes that never make the case, the empty case.

Six notes you could type on a quiet Tuesday, no new bake required:

- "flour came in, 40 bags. this is a month of bread"
- "how to keep sourdough: cut side down on the board, slice and freeze it after day 3"
- "scoring loaves this morning, every baker here does it a bit different"
- "the wonky croissants never make the case. that's staff breakfast"
- "the case at 2pm, empty, trays going back to the kitchen"
- "first loaf we ever sold was a rye. still on the menu"

There's a longer list for every kind of shop in [what to post when nothing is happening](https://www.posthell.com/blog/what-to-post-when-nothing-is-happening).

## What is a simple four-week plan for a bakery?

Three posts a week covers it: one timely post, one behind-the-scenes or cake post, and one for regulars, using the numbered ideas on this page.

| Week | Tuesday | Thursday | Saturday |
| --- | --- | --- | --- |
| 1 | #3 Which bread is on which day | #8 How long the croissants take | #15 Your market stall |
| 2 | #1 A new bake, with the days it runs | #12 A finished custom cake | #2 The sell-out, with the time |
| 3 | #13 How to order a custom cake | #10 The shop at 5am | #18 Let them pick the next bake |
| 4 | #5 The first of a season's fruit | #11 The person who makes one thing | #19 The busy Saturday, and the quiet hour |

When a holiday lands in the month, swap in #6 and #7 and keep the rest. Post the sell-out (#2) on the day it happens; it's the one post that can't be planned.

## Which dates matter for a bakery?

The dates that move a bakery are the eating holidays: Thanksgiving, Christmas, Mardi Gras, Valentine's Day, Easter, Mother's Day and Father's Day.

| Month | Date | What to post |
| --- | --- | --- |
| November 2026 | Thanksgiving, Thursday Nov 26. Small Business Saturday, Nov 28 | Pie orders (#6), pickup day, the Saturday after |
| December 2026 | Christmas Eve and Christmas Day, Dec 24 and 25. New Year's Eve, Dec 31 | Cookie boxes (#7), holiday hours |
| January 2027 | New Year's Day, Jan 1. Epiphany, Jan 6 | King cake season starts on Jan 6 if you bake one |
| February 2027 | Mardi Gras, Tuesday Feb 9. Valentine's Day, Sunday Feb 14 | The last king cakes, then Valentine's orders |
| March 2027 | St. Patrick's Day, Mar 17. Good Friday, Mar 26. Easter Sunday, Mar 28 | Soda bread, hot cross buns, Easter orders |
| May 2027 | Mother's Day, Sunday May 9 | Pre-orders for brunch boxes and cakes |
| June 2027 | Father's Day, Sunday June 20 | The same, plus graduation cakes |
| July 2027 | Independence Day, Sunday July 4 | Holiday hours, anything you bake for it |
| September 2027 | Labor Day, Monday Sept 6 | Holiday hours, the first apple bakes |
| October 2027 | Halloween, Sunday Oct 31 | Seasonal cookies and the pumpkin bakes |

Small Business Saturday has its own playbook in [Small Business Saturday post ideas](https://www.posthell.com/blog/small-business-saturday-post-ideas). The rest of the year, your own seasons matter more than the calendar: the first strawberries, the first apples, the week the market opens.

## How many hashtags should a bakery use?

Five at most on Instagram, which caps posts and Reels at five: one for what you bake, one for your town, one with your name.

Instagram announced the five-hashtag limit in December 2025, as [Social Media Today reported](https://www.socialmediatoday.com/news/instagram-implements-new-limits-on-hashtag-use/808309/), so a block of thirty tags is no longer an option. The formula is simple: what you do, where you are, one branded tag. For Hollow Oak that's #sourdough or #croissants, then #richmondva for the town, then #hollowoakbakery. That's three, which leaves room for one occasion tag like #thanksgivingpie when it fits. posthell's Instagram versions stay at five or fewer, and it suggests tags per network if you want a starting point. To check a caption you wrote yourself, paste it into the free [hashtag counter](https://www.posthell.com/tools/hashtag-counter).

## What should a bakery check before calling something gluten-free?

Only call a bake gluten-free if you can stand behind it: FDA ties the word to a gluten limit a shared flour kitchen rarely meets.

FDA's gluten-free rule covers packaged food, and FDA says it recommends restaurants that make a "gluten-free" claim on their menus stay consistent with its definition, which keeps gluten below 20 parts per million ([FDA's questions and answers on the rule](https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/questions-and-answers-gluten-free-food-labeling-final-rule)). A bakery with wheat flour on every bench will struggle to promise that. The honest version describes what you did: "no wheat flour in this recipe, baked in a kitchen that uses wheat." The same goes for "nut-free" when the almond croissants are on the next tray. This isn't legal advice; your local health department can tell you what applies where you are.

## Where should a bakery start?

Start with tomorrow's first tray: type one line about what came out and when, and get the post out before the doors open.

That's the whole job posthell does for a bakery: you type the note between batches, it writes the Instagram, Facebook and Pinterest versions, and nothing goes out until you approve it. The full picture, including a worked example, is on [posthell for bakeries](https://www.posthell.com/for/bakeries).

## FAQ

### What should a bakery post on Instagram?

Today's bake with the time it came out, the item that sold out and when, and short process clips like lamination or scoring. Keep each caption to one item and one useful fact, such as a time, a price or a pickup day.

### How often should a bakery post on social media?

Three posts a week is enough if they are timely, plus a quick one on any day something changes, like a new bake, a sell-out or a closure. A steady three a week beats a daily burst that stops after a fortnight.

### What should a bakery post on Pinterest?

Finished custom cakes and seasonal bakes, each pinned with a plain description of what it is, like a two-tier lemon cake with pressed flowers. People find pins by searching, so describe the cake the way someone planning a party would type it.

### How many hashtags should a bakery use on Instagram?

Five at most, because Instagram caps posts and Reels at five hashtags. Use one for what you bake, one or two for your town, and one with your bakery's name.

### Is there a social media scheduler for bakeries?

Yes. posthell writes bakery posts from a one-line note, tailors each one for Instagram, Facebook and Pinterest, and schedules them, and nothing publishes until you approve it. It starts from $12 a month, with a 7-day free trial on the monthly plans.

---

From the [posthell blog](https://www.posthell.com/blog). posthell schedules posts to 9 social networks and runs an MCP server so AI agents can draft posts for human approval: https://www.posthell.com/