Pricing calculator
Costing is not pricing.
Cost the batch honestly — ingredients, packaging, your labor, overhead, and the ones that don't sell — then set a price with the profit already in it. Per item, per flavor, per whole market order.
Your numbers
These apply to everything below. The labor rate is the one most bakers accidentally leave at $0.
Recipe / batch
What one batch costs to make. Amount used and purchase qty just need the same unit (g/g, eggs/eggs).
| Ingredient | Used | Buy qty | Buy price $ | Cost | |
|---|---|---|---|---|---|
| $1.00 | |||||
| $0.90 | |||||
| $3.00 | |||||
| $1.00 | |||||
| $2.70 | |||||
| $0.40 |
Flavors & variants
A variant is a delta on the base batch — “double chocolate,” “gluten-free” — priced at the same target margin.
| Variant | Batch Δ $ | Pkg Δ $ | Unit cost | Suggested | |
|---|---|---|---|---|---|
| $1.66 | $3.02 | ||||
| $1.70 | $3.09 |
What one really costs
Batch cost $28.50 over 22.8 sellable units (yield 24, 5% waste).
What to charge
Gear that pays for itself
The short list behind honest costing.
- A 0.1 g bench scaleCosting by grams starts with a scale that reads them.
- Bags, boxes & labelsPackaging is a real per-unit cost — buy it like one.
- Proofing & bake gearThe gear the sourdough and pizza engines assume you own.
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Profit per order
Market day math: a whole order, with the real card fee taken out — not the per-item guess.
| Item | Qty | Price | Revenue | Cost | |
|---|---|---|---|---|---|
| $3.00 | $36.00 | $19.20 | |||
| $14.00 | $14.00 | $8.15 |
Revenue
$50.00
Product cost
$27.35
Card fees
$1.75
Profit
$20.90
Order margin
41.8%
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