Trust
What we can show you
Picture ordering a cake from a kitchen you have never stood in, for a child who cannot have eggs, late at night. You want to know where that allergen list came from, who wrote the reviews under it, and who gives your money back if the order falls through.
Flourish Bakers is not open for orders yet. When it opens, every order will run on the rules below, and they are already written into the code: what happens to our fee when money goes back, how a baker signs in, how every page protects you. If one of them stops being true, a test fails, and we run those tests before every change goes out. We wrote the rules before the first order.
On this page
Reviews
A review can only be written from an order that was paid and then completed.
The link to write one is emailed to the person who ordered. The baker never holds that link, and no baker can review their own shop.
Cancellations and refunds
Cancel free until 24 hours before your pickup or delivery, as long as your baker has not started. The order price goes straight back the way you paid; the card processing you paid at checkout stays with the processing it paid for.
If your baker cancels, every cent comes back, card processing included.
Something wrong with your order? Tell us from your order page within 14 days. Your baker gets 2 days to make it right, then Flourish Bakers decides, and an order that was not delivered as promised is refunded in full.
Taste and preference are between you and your baker. Ask about allergens before you order, because every kitchen handles them differently. Custom orders paid in two parts have a 24-hour cooling-off period from the moment the deposit is paid.
Cancel within that cooling-off time, before your baker has started, and the deposit comes back, apart from the card processing; cancel after it and your baker keeps the deposit for the work already started.
When a refund goes back to you, our fee goes back to your baker, in proportion. If a sale is refunded in full, Flourish Bakers keeps none of its own fee.
Fees and tips
Our fee comes out of the baker’s side of the sale: 5% on First Batch, 3% on Rise, 2% on Golden Hour. Your total is the same whichever plan your baker is on.
If a baker takes more orders than their plan includes, their page keeps taking them, and the fee on those extra orders is higher on the baker’s side. Your total does not change.
A tip sits outside the fee. Every cent of it reaches the baker.
How you pay
Every order is paid by card through Stripe, and bakers are paid out through Stripe too. We never ask you to send money by Venmo, Zelle or a cash app, and a shop page cannot show a handle for one.
A baker can take their first order only after Stripe has finished checking their account.
How bakers sign in
Every baker signs in with a password and a one-time code from an app, usually on their phone. It cannot be switched off.
Allergens
Every product marks its allergens on a fixed checklist, never in a loose note: the 9 allergens US law names on a label (milk, eggs, wheat, soy, peanuts, tree nuts, sesame, fish and shellfish), each marked one of 3 ways: contains, may contain, or made in a kitchen that also handles it.
These are the baker’s own declarations, dated the day they confirmed them. We do not inspect anyone’s kitchen, and every shop says so.
At checkout you are asked about allergies, and you cannot pay until you answer, even if the answer is none.
Keeping you safe online
Every page sends your browser a set of safety rules: connect only over a secure line, load code only from the places we list, and never show our pages inside another website. Anyone who knows how can check this on any page.
If someone finds a security problem, a standard file tells them how to reach us (/.well-known/security.txt). It carries an expiry date, September 1, 2027, so you can see we keep it up to date.
Automatic tests check every rule on this page against the code that runs the site.