Free tool

Recipe Pricing Calculator

Most home bakers price from ingredients alone and lose money on every batch. Add your real costs — ingredients, labor, overhead — to find the price that keeps you in business. No signup, no spreadsheet.

stop guessing

Track costs across every batch.

OrderPost turns your social post into an order page. Upload a post, set your prices, share the link. Customers order and pay without the DM chaos.

Try OrderPost free

Pricing your baked goods

How do I price baked goods from home?
Use this formula: ingredients + labor + overhead + profit. Most home bakers aim for 50–100% markup on total cost. Pay yourself at least $20–35/hr for your time. If you only price from ingredients, you lose money on every batch.
What overhead should I include?
Electricity, gas, water, packaging, labels, business license, insurance, and delivery costs. A good starting point is 10–20% of your combined ingredient and labor cost.
How much deposit should I charge for custom orders?
50% deposit is standard for custom food orders. It covers your ingredient cost if the customer cancels. Anything less and you risk eating the cost of ingredients you already bought.
Should I charge for my time?
Yes. Your time is worth at least $20/hr. If you skip labor, you’re subsidizing every order from your personal time. Price your time or you’ll burn out.

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