Packaging disappears
Boxes, boards, liners, labels, and ribbons need a visible place in the order cost.
The operating ledger for home bakers
Know Your Costs. Plan Your Baking.
Calculate ingredients, packaging, and labor. Save your recipes and turn customer orders into a clear shopping and baking plan.
No account required for public calculators. No invented market prices.
Batch 014Estimate
Brown butter cookies
- Ingredients
- $18.75
- Labor
- $22.50
- Packaging + overhead
- $7.60
True batch cost$48.85
Completed: Yield checked: 24 sellable cookiesPlanning estimate
$33.14 per batch$3.04 ingredients + $22.50 active labor. $1.38 per sellable unit; 40% target margin → $2.30. At $3.50, estimated margin is 60.55%.
The expensive blind spots
A busy kitchen can still lose money.
Bake Pricing makes the forgotten parts of a quote visible before they become unpaid work.
Decorating time gets lost
Pay active design and decorating time before measuring the margin left for business risk.
Ingredient prices move
Keep dated package facts so one supplier increase can be traced through every affected recipe.
Orders compete for time
Pickup dates, cooling, decorating, packing, and delivery can overlap before the calendar looks full.
Four deliberate steps
From receipt to confident quote.
- 1
Enter prices
Record package facts, dates, and compatible units.
- 2
Cost your recipe
Add ingredients, active labor, packaging, overhead, and sellable yield.
- 3
Create a quote
Separate base product, custom work, delivery, deposit, and validity.
- 4
Plan your baking
Turn confirmed orders into production tasks and ingredient demand.
Free working tools
Use the calculator you need now.
Recipe cost calculator
Cost ingredients, labor, packaging, overhead, and every unit in a batch.
Ingredient cost calculator
Price the exact amount used from any package size.
Recipe scaler
Scale every ingredient from the original yield to the target yield.
Baking unit converter
Convert compatible mass, volume, and count units without unsafe guesses.
Margin & markup calculator
See the difference between margin and markup before setting a price.
Order quote builder
Build a clear estimate from products, custom work, delivery, and tax.
Break-even calculator
Find how many units cover fixed costs at your contribution per unit.
Built for real prep tables
Your prices should be as repeatable as your recipes.
Save ingredients once, keep their price history, reuse recipes in products and quotes, turn confirmed orders into shopping and production work, then compare estimated cost with what actually happened.
- Exact package-to-portion costing
- Mass and volume kept distinct
- Quotes, orders, shopping, and production connected
- Actual cost, labor, waste, and profit-per-hour review
Sound is off by default.
Explore recipe costing →Three bakery workflows
One method, adapted to the work on the table.
Cookie seller
Price the batch, dozen, and box.
Use sellable yield, decorating time, and packaging at the correct level before planning several weekend orders together.
Cake designer
Separate design scope from the base cake.
Keep numbered quote versions, a private dated approval, deposits, delivery, and actual decorating time with the order.
Cupcake baker
Scale without hiding liners and boxes.
Reuse the recipe, set product cost and selling price, then combine confirmed demand into shopping and production tasks.
Six practical guides
Read the method, not a marketing shortcut.
9 min read
How to Calculate Recipe Cost: Ingredients, Labor & Packaging
Move from package prices to a verified batch and per-item cost without hiding labor or packaging.
8 min readHow to Price a Dozen Cookies, Including Packaging and Labor
Build a dozen-cookie price from the actual sellable yield and a visible target margin.
7 min readHow to Include Cake Decorating Time in Your Price
Separate base production from design work so detailed decoration is paid instead of absorbed.
7 min readProfit Margin vs. Markup for Home Bakers
Understand the two different percentages before they create a price that misses your target.
7 min readWhy Selling Out Does Not Always Mean Making a Profit
Use a simple batch review to separate busy sales from money left after every cost.
7 min readHow to Update Your Prices When Ingredient Costs Rise
Update the affected recipe facts first, then decide whether the selling price must change.
Before you begin
Common questions
Is the recipe calculator free?
Yes. All seven public calculators give their result without an account.
Does Bake Pricing support grams and ounces?
Yes. It converts compatible mass units and keeps volume separate unless an ingredient-specific density is known.
How is labor calculated?
Active labor cost equals active minutes divided by 60, multiplied by your hourly rate. Unattended oven time is not silently treated as active work.
Can I export my data?
Yes. An authenticated workspace can download a tenant-scoped JSON export; password hashes and sessions are excluded.
What requires an account?
Public tools and guides do not. Saving ingredients, price history, recipes, quotes, orders, approvals, payments, production, inventory, and actual results requires a private workspace.
Does Bake Pricing supply live ingredient prices?
No. Prices vary by store, region, pack size, date, and discounts. You enter the purchase facts you can verify.
Are results accounting advice?
No. They are planning estimates based on your inputs. Confirm tax, permit, accounting, and legal questions with qualified local professionals.
Make the next order count