Bakery pricing calculator
Find out what one cookie, cupcake or slice costs you to make, and a price that leaves the margin you want. Free and no sign-up. It all runs in your browser, so nothing you type is saved or sent anywhere.
Price every product you make, properly
This calculator handles one recipe at a time and leaves out your time. The Popkiln Bakery Recipe Costing sheet (Google Sheets) does the rest:
- Unlimited recipes in one list, all feeding one overview.
- Counts your time: adds your hourly rate and monthly overheads to every piece.
- Converts cups and spoons to grams, with 25 common baking ingredients already listed.
- Three pricing methods side by side, plus profit per hour of your time.
- Flags products you sell below cost or below your target margin.
- Scales any recipe up or down.
How the numbers work
Cost per piece
For each ingredient, the cost of what you used is the pack price divided by the pack size, times the amount you used. A 5 lb bag of flour at $5.49 is about $0.0024 a gram, so 500 g costs about $1.21. Add up every ingredient, add packaging, and divide by the number of pieces the batch makes.
Price from a margin
Margin is the share of the price you keep after costs. To keep a 60% margin, divide the cost by 0.40 (that is, 1 minus 0.60). A piece that costs $1.00 sells for $2.50, and $1.50 of that is yours. The calculator then rounds up to your chosen step so the price looks sensible on a menu.
Margin is not markup
A 60% markup on $1.00 is $1.60, which is only a 37.5% margin. Mixing the two up is one of the easiest ways to underprice. This calculator always works in margin.
Why "ingredients times 3" can fall short
The rule of thumb multiplies only ingredient cost. It ignores packaging, your time and overheads, so it can leave too little for slow, fiddly bakes with cheap ingredients, like laminated pastry or decorated cookies.
Cups and grams
A cup is a volume, so how many grams it holds depends on the ingredient (a cup of flour weighs far less than a cup of sugar). Here, enter the pack and the amount used in the same kind of unit: weight with weight, volume with volume. Converting between them needs a grams-per-cup value for each ingredient, which the full sheet includes.