A cake order comes in while bread is coming out of the oven. Your receptionist records the pickup date and time, portions, flavour, the writing on top and any stated allergy, then passes it to your team, which accepts it within your lead time.
$35 CAD / month · 50 Standard calls · 1 local number · no setup fee · no contract. Free trial: 7 days, 20 answered calls, no card.
Zenvox is an AI receptionist for bakeries and pastry shops across Canada. While bread comes out of the oven or a line waits at the counter, she answers in English or French, takes the cake order with its pickup date and time, portions, flavour, the writing on top and any stated allergy, and passes it to your team, which accepts it. The Restaurants and events base costs $35 CAD a month with 50 Standard calls included and one local number, with no setup fee and no contract. Free trial: 7 days, 20 answered calls, no card.
The order reaches the pastry team: name, number, pickup Saturday around 10 a.m., chocolate, about fifteen portions, writing on top, decoration photo received by text, peanut allergy to confirm. The order stays a request until the callback: the shop confirms what it can do and adds it to its production.
Tuesday, 7:30 a.m. Bread is coming out of the oven and two customers are waiting at the counter. A mother calls about a birthday cake.
ReceptionistBoulangerie Lamarre, good morning. Let me take your name and a callback number first, in case the line drops.
CustomerJulie Fortin, 418 555-0163. I would like a birthday cake for Saturday, for about fifteen children. It has to be peanut-free.
ReceptionistFor Saturday, what time would you like to pick it up, and what flavour would you like? I am noting the peanut allergy for the pastry team: they will tell you what they can do, with no guarantee that traces are absent.
CustomerAround 10. Chocolate, with “Happy birthday Léa” on top. I have a photo of the decoration.
ReceptionistRecorded: a chocolate cake for about fifteen portions, pickup Saturday around 10 a.m., writing “Happy birthday Léa”. You can reply to my text with the photo, and the shop will call you back today to confirm the order and the allergy.
CustomerThank you so much.
A birthday, a christening, a retirement. She records the pickup date and time, the number of portions, the flavour, the icing and the writing on top, and the customer can reply to the text with a reference photo. The order goes to your team, which accepts it within your minimum lead time.
She repeats the allergen information you wrote, and nothing more. She records the caller’s allergy and passes it on; your team says what is possible, with no guarantee that traces are absent.
When you open holiday orders, she repeats the cut-off date you set, records the quantities and the pickup day, and passes the order on. A request that comes in after your cut-off is passed to you instead of being accepted.
A tiered cake or an event cake is decided in a meeting. She collects the event date, the guest count, the style and the stated budget, and books a consultation or tasting in your calendar.
Without a connected system, she claims nothing is in stock: she repeats your baking times if you wrote them, records the request, and the shop calls back if the customer wants.
What she does on your bakery’s calls, from the cake order to the pickup reminder, and what stays in your hands.
She takes the name and callback number before talking about the cake.
The shop can call back to confirm, even if the caller hangs up halfway through the details.
She records the pickup date and time, the portions, the flavour and the icing.
A dated order is produced backwards: without the date and the portions, the bakehouse cannot plan anything.
She records the writing for the cake and its language.
A misspelled first name gets fixed on the phone, not once the plaque is written.
She invites the caller to reply to the text with a reference photo.
The photo joins the order; your team sees the decoration wanted instead of imagining it.
She repeats your minimum order lead time as you wrote it.
The caller knows right away whether the date is realistic, before hoping for a cake tomorrow.
She passes you an order that arrives after your lead time or cut-off date.
Accepting a late order stays your decision, depending on how busy your bakehouse is.
She repeats the holiday-order cut-off date you set.
Yule logs are ordered before a date you know; she repeats it without stretching it.
She repeats the allergen information you wrote for each product.
What you wrote is said as written; what is not written is not guessed.
She records the caller’s allergy or restriction and passes it to your team.
In a bakehouse where flour, nuts and sesame circulate, your team is the one that says what is possible.
Without a connected system, she repeats your baking times rather than a stock level.
“Do you have any left?” gets the time of the next batch if you wrote it, and the shop calls back if needed.
She texts to confirm the order is received and awaiting your acceptance.
The customer knows the order is recorded, and that it becomes firm when your team accepts it.
She sends a pickup reminder the day before.
A cake forgotten on a shelf is a cake lost; the reminder the day before prevents it.
She books a tasting appointment for a wedding cake.
The meeting fits into the slots you opened, with the event date and the guest count.
Each of these add-ons is added separately, when it serves you.
She sends your provider’s deposit link for a custom order.
Follow-up stops once payment arrives, and a refund request is passed to you. Deposits and payments
She assembles an event cake proposal from your formats.
You validate each version before it goes to the customer. Quotes and events
She writes the dated order into your point of sale when it is supported.
The pickup date and options arrive there as recorded, with no retyping at the counter. Connected orders
She answers from the calls, orders and information of your bakery that you can access. A question about an add-on only applies if you turned it on.
The questionWhich cake orders need to be ready for Saturday?
She retrieves the pickup dates, portions and writing recorded. She tells a request apart from an accepted order.
Which allergies were flagged on this week’s orders?
She reads back the mentions recorded word for word. She does not say what your bakehouse can produce.
Which deposits on custom orders are still outstanding?
Add-onWith Deposits and payments: the link sent and the payment received, order by order. Without the add-on, no deposit is tracked.
Your products and prices, your flavours and sizes, the minimum lead time for a cake order, the cut-off date for holiday orders, your deposit and cancellation rule, your hours, and the allergen information you want her to repeat. All of it changes from the app.
Name and callback number first. Then the pickup date and time, the product, portions, flavour, the writing on top, any stated allergy and the reference photo by text if the customer has one. She reads the order back before passing it on.
The order reaches the app with every detail; your team accepts it or calls back. A pickup reminder goes out the day before and, with Deposits and payments, your provider’s deposit link goes out under your rule.
A receptionist who answers for you, in English and in French, from your approved products and lead times, and who passes you a written, dated order. No setup fee, and you keep your number.
She guarantees no product is gluten-free, nut-free or free of traces: she repeats what you wrote and passes the allergy on.
This is included in your base plan. She answers using the calls, requests and business information you are allowed to access.
Talk to your receptionistA question you can ask
Which cake orders are still waiting for our acceptance?
She retrieves the orders recorded with their pickup date and writing. She calls no order accepted before your team does.
Beyond the base plan. Each one is added by choice, separately from the base. None is switched on unless you pick it.
You can add a channel so she can continue the conversation with your customers. Any action she takes follows the same rules and the options you have chosen.
Optional customer channel
Answer Instagram messages about your cakes and orders; a dated order still has to be accepted by your team.
The transactional messages provided by your base plan and your own questions to the receptionist remain included.
In a bakery or pastry shop, the phone rings while bread comes out of the oven or a line waits at the counter. And the call that needs the most detail is a cake order: a date, a pickup time, a number of portions, a flavour, the writing on top, sometimes a reference photo.
It is not a stock question: it is an order to produce for a date, with allergens at stake. In Quebec, an establishment must inform its customers of the allergens present, and the provincial government gives breadcrumbs made from leftover sesame-seed bread as an example of cross-contamination. In a bakehouse where flour, nuts and sesame circulate, nobody promises the absence of traces over the phone.
Your receptionist answers for you, from your products, your order lead times and your deposit rules. She records the dated order, reads it back and passes it to your team, which accepts it; she promises nothing your bakehouse has not confirmed.
The other lines of work in this section run on the same engine, with their own requests and their own rules.
AI receptionist for restaurants and caterers in CanadaYes: pickup date and time, portions, flavour, icing, writing on top and a reference photo by text. She reads the order back and passes it to your team, which accepts it within your minimum lead time and your bakehouse’s capacity.
She repeats what you wrote about your products and passes on the caller’s allergy or restriction. She guarantees no absence of traces: in Quebec, an establishment must inform its customers of the allergens present, and a “may contain” statement means the allergen may be there.
She repeats your minimum lead time or your cut-off date, records the request and passes it to you. You decide whether to accept an order outside your lead time.
With the Deposits and payments option, she sends your provider’s link under your written rule, and follow-up stops when payment arrives. She takes no card number by voice.
Not without a connected system: she claims no stock. She repeats your baking times if you wrote them, and records the request so the shop can call back.
Then your calls look more like a shop’s: the Shops and product sales page covers product questions, online orders, returns and delivery tracking.
Square describes online ordering for pickup synced with the till, and Lightspeed a point of sale for restaurants and cafés with online ordering. With Connected orders and a supported system, she writes the dated order into it; otherwise the order is written in Zenvox and your team copies it into its own tool.
Start your free trial with your email. Your website can help prepare your business information, but it is optional. Confirm the facts, choose a first task and test your receptionist. You can try options too, starting with the ones you need.
Bakeries and pastry shops
