Missed call catch-up
A pre-order call at 6am still gets taken, not lost while you're pulling trays.
The AI receptionist that grew into the whole job.
An AI receptionist that runs to your bake schedule.
The pre-order call that comes in while your hands are covered in flour. The office platter request for tomorrow lunchtime. The Saturday-morning caller asking if there's any sourdough left, when you're three deep at the counter.
What it sounds like on the phone.
Can I order six sausage rolls for collection at eight tomorrow?
That's no trouble, can I get a name for the order, and I'll flag it on tomorrow's bake sheet for eight o'clock.
Do you do a gluten-free traybake for a birthday on Saturday?
We do, let me take your details and someone will confirm the flavour and timing with you, since gluten-free goes on its own bake run.
What we book.
From a next-day loaf to a full platter order, everything the counter fields before the ovens have even cooled.
- Bread pre-order (next-day bake) (20 min)
- Sandwich platter order (45 min)
- Celebration traybake order (90 min)
- Standing wholesale bread round (30 min)
What it actually does for this trade.
Monday morning briefing
A short note of weekend pre-orders waiting when you switch the ovens on.
Any-language answering
A customer more confident in another language still gets a clear pre-order taken.
Pay by text link
Send a payment link for a platter order so it's settled before collection.
Frequently asked questions.
Will it promise stock is still on the shelf?
No, it takes pre-orders against your bake sheet and never claims something unbaked is ready to collect.
Can it handle allergen questions?
It notes any allergy or dietary need on the order and routes it to your gluten-free or allergen-aware bake run, rather than guessing an answer itself.
What about a big platter order for an office?
It takes the quantity, timing and any dietary notes so it's ready for you to plan into the bake sheet.
Other retail and orders businesses on team.help.
Let your bake sheet fill up without leaving the oven.
Call our receptionist, 020 4538 8898, and hear it for yourself, or see what's in every plan.
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