Guides
Labelling, written for people who bake
What the law actually asks for, where small bakeries usually come unstuck, and how to keep a record you can stand behind. No legal advice, no jargon.
Bake shed labels: what you need on a cake sold from your driveway
An unattended bake shed sells prepacked food, which means a full ingredient list with emphasised allergens on every pack. What that looks like in practice.
ReadBakers' food labels: everything that has to be on one
Prepacked, prepacked for direct sale, or non-prepacked — three categories with three different labelling requirements. How to tell which one you are in.
ReadNatasha's Law and PPDS: does it apply to what you bake?
One question decides it: was the food packed before the customer asked for it, on the site it is sold from? Worked examples, and the four ways PPDS labels go wrong.
ReadThe 14 allergens, and how to write them on a label
The full list, why emphasis is a legal requirement rather than a style choice, and the compound ingredients that hide soya, sulphites and milk.
ReadLabel printing for small bakeries: sizes, printers and paper
Label sizes that fit a real ingredient list, the printer and rolls we use ourselves, and the adhesive problem nobody warns you about until a label falls off in the freezer.
ReadMarket stall and celebration cake labels: when you need one
Bagging cookies the night before changes their legal category. Wedding cakes are not PPDS but still need allergen information — twice, if you sold at a distance.
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The label is the easy part
BakeCheck keeps the record underneath it — ingredients with their allergen data, recipes built from those ingredients, and labels that are approved and versioned before they print.
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