An Online Shop, Preorder Page and Workshop Booking for Your Chocolate Business

Mythex lets a chocolatier build an online shop with seasonal preorders that close when production is full, workshop booking capped by tempering stations, and a corporate gift order form. Describe your collections and how you work, and it builds the app with a database behind it, ready to publish.

Where a chocolate business loses orders

Three dates carry the year: Valentine's, Easter and Christmas. Eggs and filled boxes are made weeks ahead, and shelf life means you cannot simply make more and keep it. Orders arrive at the counter, on the website, by email from corporate buyers and through stockists, and they get counted against a list on the fridge. Then there is heat: parcels left in a warm depot over a weekend arrive bloomed or melted. In between peaks, workshops and wedding favours keep the kitchen busy. What helps is one order book across every channel, preorders that stop at your real capacity, and shipping rules that respect the weather.

• Seasonal preorders capped by what you can actually temper and fill
• Allergen and filling information for every piece in a box
• Dispatch only early in the week, with a pause in hot weather
• Corporate orders with branding, quantities and deposits
• Workshop places limited to the number of stations

What you can build for chocolatiers

A shop that knows chocolate does not like heat

Each box shows a photo of the inside with a flavour key and allergens. Checkout offers dispatch on Monday to Wednesday only, lets gift buyers choose a later date and add a message, and shows a warm-weather note or pauses postal orders when you switch it on. Seasonal collections disappear when sold out instead of going on backorder.

Build an online shop for my handmade chocolate business. Boxes of 6, 12 and 24 with a flavour key and allergens for each piece. Dispatch only Monday to Wednesday, let buyers pick a dispatch date and add a gift message, and give me a switch to pause postal orders in hot weather while keeping local collection open.

An Easter preorder page that closes when you are full

Set a production limit per egg size and the page closes that size when it is reached, not on an arbitrary date. Buyers choose collection or a dispatch date before the holiday, and you get a production list by product and day. The same pattern works for Valentine's boxes and Christmas collections.

Make an Easter preorder page for my chocolate shop. Three egg sizes, each with a maximum of 150 orders. Customers choose shop collection on a set date or dispatch the week before Easter. When a size reaches its limit, show it as sold out. Give me a production list by product.

Workshops capped by marble slabs, not chairs

Each class takes as many people as you have tempering stations. Booking asks age and allergies, because workshops use nuts and milk, and private or team-building bookings require a minimum group size. Tasting appointments for wedding couples choosing favours can sit in the same calendar.

Create a booking system for chocolate-making workshops. Each class has 8 stations, so 8 places. Ask each booker for allergies and confirm everyone is over 12. Add private team-building sessions for 6 to 16 people and 30-minute tasting appointments for wedding clients.

Corporate buyers remembered from one Christmas to the next

Keep each business client with last year's box choice, quantity, logo files and delivery address. In September, the app lists everyone who ordered last Christmas so you can send them their previous order to repeat. Stockists like delis and hotels sit alongside with their usual order and terms.

Build a CRM for my chocolate business with corporate clients, wedding clients and stockists. Store past orders, box choices, branding files and allergy notes. Give me a list of every corporate client who ordered last Christmas but has not ordered this year.

Packaging counted as carefully as couverture

Track couverture, fillings, nuts, printed boxes, inserts and ribbon separately from finished stock, with batch and best-before dates on finished boxes. Reserve finished stock for preorders so it is not sold over the counter, and get warned when seasonal packaging, which has the longest lead time, runs low.

Make an inventory app for a chocolatier. Track raw materials (couverture, fillings, nuts), packaging (boxes, inserts, ribbon, seasonal sleeves) and finished boxes with batch and best-before dates. Let me reserve finished stock for preorders and warn me when packaging drops below a level I set.

Allergens on every page that sells

Chocolates routinely contain milk, nuts, soy, gluten in biscuit pieces and alcohol in ganaches, and gift buyers are often buying for someone else. Store the allergens with each piece once, and the shop, the flavour key, the workshop page and the printed box insert all use the same data. Follow the food labelling rules where you sell; Mythex shows what you enter but does not check legal compliance.

• Allergens stored per piece, shown per box
• Alcohol content flagged and age limits on pairing events
• Workshop allergy questions at booking

One order book for counter, web and email

Before the next peak, put every channel into the same order list: website orders arrive automatically, and counter, phone and email orders are added from a short staff form. Production then works from one count per product and day instead of the fridge list. Start with this, and add the shop front and workshops after.

Questions

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