How BakeLabels works

For each ingredient you bake with — flour, butter, eggs, and so on — take a photo of the ingredients list (the small print on the back or side of the packet, not the front). BakeLabels reads it and adds it to your label. One packet = one entry.

No packet to hand? You can type an ingredient in by hand, or pull one from your saved "pantry" of regulars.

💡 Tip: get the small-print ingredients list close and well-lit in the photo. You can take a new photo or choose one from your camera roll.

This is the most important step. BakeLabels reads packets well, but photos can misread text — so check each entry against the real packet and fix anything wrong. Allergens it recognises are highlighted automatically.

Then enter the grams you used of each ingredient and tap Sort by weight. UK labels must list ingredients heaviest first, so this ordering matters — you can also nudge items up and down by hand.

💡 Tip: the allergen highlighting is a helpful safety net, not the final word. Always confirm against the packet yourself.

Give your bake a name, upload your logo, and fill in the details you want on the label — best before, storage, made by, or any custom field you add yourself. Pick a label size to suit your printer or sticker sheets.

Your label builds itself live as you work. When it looks right, hit Print label (it prints clean at your chosen size) or Copy text to paste elsewhere. You can also save the whole label to reload next time you bake the same thing.