Free · No signup · 60 seconds
Find your baker's margin.
Ingredients are only about a third of what a baked item really costs you. Your time and your bills are the rest. Fill in six boxes and find out what you should be charging — and what you are actually paying yourself per hour right now.
Start the check ↓Your batch
Guesses are fine. You can come back and sharpen them.
Your reality check
—
—
True cost per item
Selling below this loses money every time.
Your real hourly pay
What is left for your time at your current price.
What to charge instead
| WholesaleCoffee shops and stores that resell | — |
|---|---|
| RetailMarkets, your website, direct orders | — |
| Custom orderWeddings, holidays, design work | — |
Where the cost per item actually goes
Get the one-page pricing cheat sheet, free.
The five costs in every batch, the four formulas that price a bake correctly, and a two-minute check that tells you if your best-selling item is losing money. One page. Print it, tape it above your workstation, use it forever.
- The 5 costs most bakers under-count
- The 4 formulas that turn a recipe into a price
- The two-minute check that flags a losing item
- Cottage food law link for your state
- Ready to print at home on one 8.5×11 page
The pricing cheat sheet is on its way.
Why 2x, 3x, and 4x
A wholesale buyer resells your product, so they need room for their own margin. A direct retail customer is paying you for convenience and quality. A custom order buys your consultation, design time, and delivery. Same item, three different jobs.
Why your bills belong in the price
Insurance, software, mileage, and booth fees do not disappear because you forgot to count them. Spread across the hours you actually work, they become a cost per hour that every batch has to carry.
Recheck every 90 days
Butter, eggs, and flour move faster than most bakers update their price list. A price that worked last spring can be underwater by autumn without anything else changing.