Monday
On Monday you open preorders for Saturday's market: 20 loaves and 3 dozen hand pies, for pickup at your stall from 8 to 1.
Loaves × 20
Hand pies × 36
Stall · Sat 8–1
for farmers market vendors
Your stall, preordered by Friday.
Regulars preorder for pickup at your stall, so you bring what's sold plus a little extra. Taking payment at the stall through the app isn't ready yet; today, stall sales are typed in so your yearly total stays right.
Start your shop
free while you set up
One flat monthly price. No fees added to your customers' orders.
this could be your week
A week in your kitchen
One example week, pinned up day by day.
Saturday market · loaves & hand pies
Thursday
Sold outBy Thursday every loaf is preordered, so you bake a few more to sell over the table.
Preordered · 20 of 20
For the table · 12
Friday night
On Friday night the bake plan adds up the preorders and the table.
- dough, mixed
- loaves × 32
- hand pies × 36
Saturday
At the stall you hand over preorders by name, then type in what you sold over the table.
- order #5101 · collected
- order #5102 · collected
- table sales, typed in
Next week
Next Saturday's window already exists, because you repeated it.
Sat 8–1 · repeats
the four that matter most
Made for the way you sell
Everything else is in there too. These are the parts market vendors lean on.
sell at the market
A window at your stall
Regulars order ahead and collect at your stall, during the hours you're there. You bring what's sold, plus what you'll sell over the table.
stay legal
Every sale counts toward your cap
Preorders count on their own, and the stall sales you type in count too, so your yearly total against your state's cap stays right.
bring the right amount
Preorders by Friday
Cap each item at what you'll bring. When it's all preordered, it stops selling, and you know what's left for the table.
know your numbers
Cost per item
Enter what you paid for ingredients, and every recipe shows its cost per piece. Labels with ingredients and allergens print from the same recipe.
- Market windows Preorder for pickup at your stall, week after week.
- Stall sales, typed in So your yearly total stays right.
- A bake plan Preorders plus the table, added up.
- Labels Ingredients and allergens from the same recipe.
[market vendor story, with consent]
honest about what's next
Payment at your stall is coming
Taking a card at the stall through the app isn't ready yet. Today, customers pay when they preorder, and you take payment for table sales your own way. We'll tell you when it's ready.
- Payment at your market stall Coming
- Phone apps Coming
same plan for every maker
Pricing
What you get
- Your own shop page, with preorders and pickup windows
- Drops with caps and secret flavors
- Monthly subscription boxes Pro and up
- Local delivery inside a radius you set Pro and up
- Recipe costing, labels, bake plans and checklists
- Your state's cottage-food limits, tracked
- No fees added to your customers' orders
- No platform fee on paid plans
- Free while you set up, in test mode until you're ready
straight answers
Questions market vendors ask
Can customers pay at the stall?
Not through the app yet; paying at the stall is coming. Today, preorders are paid online, and you take payment for table sales your own way.
Do stall sales count toward my state's cap?
Yes, once you type them in. They count alongside your online orders, and you'll hear about it as you near the cap.
Can I sell at more than one market?
Yes. Make a window for each market and day, and customers pick one when they order.
Do I need a permit?
Probably. Most states ask home food sellers to register or hold a cottage-food permit, and many markets ask to see it. Kitchenstead doesn't issue permits. It tracks your state's limits once you have one.
also for you
Next door
Get Saturday's stall preordered.
Set it up free, practice in test mode, and open when you're ready.
Start your shop