No prices yet, just the story and the date. Something is coming; here is why you started.
"Something is coming from my kitchen. I started baking because , and on I'm opening orders for the first time. Here's where it starts: (photo of your hands in dough). Comment or reply if you want the menu when it drops."
Photos and prices, the order link, and the cutoff. Ask for a comment or reply RSVP: the RSVP count is your production forecast when you have no sales history.
"Menu is live. (signature) at $, plus at $ and at $. Order here: . Orders close , pickup . RSVP below so I know how many to bake."
Then bake for the RSVP plus a small buffer, and no more. Selling out on launch week is scarcity and story for week two; leftovers teach customers to hesitate.
"Last call: still available, pickup at . Orders close tonight. After that, see you next week's menu."
Question two is the money question. When three of five people name a price above your current one, raise it. When three of five hesitate below it, you have a product or market problem, and no amount of marketing fixes that.
"Hi , today's loaf did not meet the bar I set, and I am not going to hand it to you. Full refund is on its way now, or I will have a fresh one for you at pickup, your choice. Thank you for the patience while this bakery learns its own rhythm."
Tell prepaid customers the same day, plainly. Do not offer excuses at pickup time. The unhappy customer in person: listen fully, do not defend, refund immediately, and ask what would make it right.