Price your bakes like a business, not a hobby.
Enter what a batch really costs — ingredients, your time, overhead — and get a suggested price with a healthy margin, your break-even point, and a printable quote sheet. Free, no signup.
Home Bakery Pricing Calculator
Everything stays in your browser. Nothing is uploaded.
1. Ingredient costs (per batch)
For each ingredient: how much goes into one batch, and what you paid for the package it came from. Cost is calculated automatically.
| Ingredient | Used / batch | Unit | Package size | Package price $ |
|---|
2. Batch, labor & margin
Your numbers
Price = true unit cost ÷ (1 − margin). Break-even = units to sell (at this price) to cover the whole batch.
3. Save & reuse
Pro members can save unlimited recipes to a cost library stored in this browser. See Pro →
Printable quote sheet
Turn your price into a one-page quote for customers or wholesale accounts. Price syncs from the calculator above.
Bulk discount tiers
Prints one page, quote only.
How the math works
- Add up the batch. Every ingredient is converted to its cost in one batch from the package price you actually paid. Add your labor: hours × the hourly rate you'd accept for any other job.
- Cover overhead. A percentage is added for the costs that don't show up in a recipe: oven energy, water, packaging, and the loaves that don't sell.
- Price for profit. The suggested price divides your true unit cost by (1 − margin), so the margin you set is the profit left in every sale — not an afterthought.
Want the reasoning behind each input? Read the 7 pricing mistakes home bakers make and how to track ingredient costs without a spreadsheet.
Frequently asked questions
Is the calculator really free?
Yes. The full calculator above is free with no signup and no limits. BakeCost Pro ($29 one-time) adds a multi-recipe cost library and branded quote sheets for bakers selling regularly.
Where is my data stored?
In your browser's local storage, on your device only. We don't have accounts or servers that see your recipes or costs.
What overhead percentage should I use?
Start with 10–20% if you're unsure. It should cover energy, water, packaging, and unsold/waste product. If you sell at farmers markets, include a share of your booth fee — see our farmers market pricing guide.
Does this work for cottage food businesses?
The math works for any home bakery. Cottage food rules (what you can sell, labeling, permits) vary by state — always check your own state's cottage food law. Our labeling cost breakdown covers what labels themselves cost.
Selling every week? BakeCost Pro saves the busywork.
Save every recipe to a cost library, re-price in one click when flour prices jump, and print branded quote sheets. $29 once, yours forever.
Pricing guides for home bakers
How to Price a Sourdough Loaf (Cottage Food)
Flour is cheap; your time isn't. A full cost walkthrough with an example batch.
How to Price Cookies for Sale
Batch economics, dozens vs. singles, and what decorating really costs.
Wholesale vs. Retail Bakery Pricing
When a café's standing order helps — and when it quietly loses money.
7 Bakery Pricing Mistakes to Avoid
The most common ways home bakers underprice, and how to fix each one.