Guides
Bakeries and pastry
The full method for pricing breads and pastries: dough cost by weight, trim and bake loss, oven time, packaging, leftovers, and counter vs wholesale prices.
- How to price bakery products profitablyThe full method for pricing breads and pastries: dough cost by weight, trim and bake loss, oven time, packaging, leftovers, and counter vs wholesale prices.→
- How to calculate the cost of a loaf of breadWork out what each loaf costs from dough cost per kilo, scaling weight, bench and bake loss, oven energy, the bag and your time, with a sourdough example.→
- Baker's percentages: how to cost any doughUse baker's percentages to find the cost of a kilo of dough, any batch size and each loaf, and see which ingredient drives your cost. With a worked example.→
- How to price a cake by size, portions and decorationCost a cake in blocks: sponge, filling, frosting, decoration and box. Get the price per slice and per size without losing margin on the small cakes.→
- Pricing custom cake orders: a quote that covers it allQuote a custom cake by adding design time, special ingredients, toppers, boxes and delivery to your base price. With deposits, a change policy and a template.→
- Cost per dozen: cookies and small pastriesWork out the cost of each cookie from dough weight per piece, trays and breakage, then price the single, the half dozen and the box with the right margin.→
- Oven time and energy: costing bakes per trayWork out what your oven costs per hour, add the preheat and share it across bakes, trays and pieces. With a baking day of sourdough, brownies and granola.→
- Unsold bread and pastries: how to limit the lossTrack unsold bread and pastries by product and day, cost them and cut the loss with daily bake numbers, pre-orders, second-day products and discounts.→
- Holiday bakes: pricing Christmas cakes and planningHow to cost a Christmas cake or other holiday bake with fruit, boxes and waste, set the price, and decide how many to make before leftovers eat your profit.→
- Selling bread and pastries wholesale to cafésHow to set a wholesale price for the bread and pastries you supply to cafés and shops, counting delivery rounds, returns and payment terms. Worked example.→
What does it really cost you?
Put your recipe into the free calculator: ingredients, packaging, your time and the gas. You get the cost per unit and your margin in two minutes, no account needed.