Track all your recipes in one place. Switch between recipes using the tabs below. The dashboard shows all recipes side by side.
| Recipe | Yield | Ingredient Cost | Labor | Overhead | Total Cost | Cost / Unit | Sell Price | Margin |
|---|---|---|---|---|---|---|---|---|
| Add your first recipe to get started. | ||||||||
Know your base recipe cost, then scale it to any quantity. Great for bulk orders, event pricing, and wholesale.
See pricing at common quantities automatically.
| Quantity | Your Cost | Full Price | 5% Off | 10% Off | 15% Off | Profit at 10% Off |
|---|
Fill in your details and the customer's order — then print or screenshot the quote to send.
| Item Description | Qty | Price Per Unit ($) | Total |
|---|
Customer Name — Event Date
| Item | Qty | Unit Price | Total |
|---|
A practical guide to pricing with confidence — so you stop leaving money on the table and start running a bakery that pays you.
Most home bakers set prices by looking at what everyone else is charging and matching it — or going lower to be competitive. This is the fastest route to burnout and a business that costs you money instead of making it.
The truth is, your price needs to come from your costs, not the market. Once you know your real cost, you can price above it with confidence — and know exactly what margin you're making on every order.
Never set your price by what others charge. Set it by what it costs you — then decide what profit you deserve on top of that.
Every price you charge should account for four things:
Most bakers include ingredients. Many forget labor. Almost all forget overhead. Almost none build in real profit.
Start with the minimum you would be willing to work for per hour — not what you think customers will accept, but what you need. A good starting point for a skilled home baker is $15–$25/hour. As your skills grow, so should your rate.
If charging your real rate makes your prices feel too high, the answer is not to lower your rate. The answer is to find customers who value the work — and there are always more of them than you think.
Write your hourly rate on a sticky note and put it where you bake. Every time you start a task, ask: "Would I hire someone else to do this for this rate?" If yes, it is a legitimate cost of your business.
Profit margin tells you what percentage of each sale is actual profit after all costs are covered.
| Margin | What It Means | What To Do |
|---|---|---|
| Under 10% | You are almost breaking even | Raise prices or reduce costs immediately |
| 10–24% | Low — you're making money but not much | Look for ingredient savings or small price increases |
| 25–39% | Healthy — this is a sustainable range | Maintain and grow order volume |
| 40%+ | Strong — you have pricing power | Reinvest in equipment or marketing |
You will hear this. Here is what it means and what to do:
A low price signals low value. When you charge what your work is worth, you attract customers who respect the craft — and those are the ones who come back, tip, and refer their friends.
Holiday seasons (Valentine's Day, Christmas, Easter) allow you to charge a premium — and you should. Demand is high and your time is limited. Consider:
You do not need permission or a perfect moment. Announce it simply, give existing customers a short notice window, and move on.
"Starting [date], my prices will be updated to reflect the current cost of ingredients and my continued investment in my craft. Orders placed before [date] will be honored at current pricing. Thank you for your continued support."