Home bakers & cake sheds
Bake it. Prove it.
You started baking, not doing admin — but if you pack what you sell, Natasha’s Law applies to your kitchen exactly as it applies to a supermarket. The full ingredients list, allergens emphasised, on every label. Typing seventy declarations into a spreadsheet at midnight is how most home bakers cope, and it’s exactly where the mistakes live.
What matters most for home bakers & cake sheds
Photograph packs instead of typing
Snap the ingredients panel on each pack — supermarket own-brands included — and the declaration is read for you. A cupboard takes an evening, and you check everything against the pack in your hand.
Swap brands, label follows
Aldi butter this week instead of Tesco? Pick it at bake time and the label — including its allergens — rebuilds from that pack. The label can never disagree with what went in the mixer.
Costing that protects your price
Batch and per-cake costs run live from your real pack prices, and receipt scanning flags the price rises you’d never notice. Underpricing a cake because butter went up three weeks ago is the quiet way home bakeries lose money.
Most home bakers start on Starter (£9) and move to Standard (£19) when order-tracking and receipt scanning start earning their keep. Full pricing →
The regulator's own guidance: FSA: allergen labelling changes for bakers.