Home Bakery Pricing Calculator

Bakers usually think in batches but sell by the item. Enter your batch costs and how many sellable items it produces — FundiJumla converts everything to a per-item price automatically.

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Recommended price
$4.66
Targets 30.0% profit margin
Do not sell below
$3.26
Break-even after costs & fees (zero profit)

Profitability breakdown

Labour cost$1.88
Base production cost$3.00
Waste-adjusted cost$3.26
Loaded cost (your floor)$3.26
Selling fees at this price$0.00
Profit per unit$1.40
Profit margin30.0%
Markup over loaded cost42.9%
Effective hourly earnings$13.42
Ingredient cost per item$0.50
Labour cost per item$1.88
Loaded cost per item$3.26

Price ladder

Compare your recommended price across target margins.

Target marginSelling priceProfit / unitMarkupHourly earnings
20%$4.08$0.8225.0%$7.83
30%$4.66$1.4042.9%$13.42
40%$5.43$2.1766.7%$20.87
50%$6.52$3.26100.0%$31.30
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Discount floor

Based on your recommended retail price of $4.66.

Max discount before break-even30.0%
Max discount preserving target margin0%
Profit at 10% discount$0.93
Profit at 20% discount$0.47
Profit at 30% discount$0.00

Any discount below the recommended price reduces your margin below target. Fixed business costs you have not entered here (insurance, software, etc.) are not captured by this calculator.

The formula

per-item price = (loaded cost per item + fixed fee) ÷ (1 − selling fee % − target margin %)

Ingredient and labour costs are divided by the number of sellable items per batch to get a per-item loaded cost. The same backwards-solving formula then finds a price per item that protects your margin after fees.

Worked example

A batch of 24 cookies: $10 ingredients, 1.75h labour at $18/h, $0.40 packaging each, $3 utilities, 8% waste. Per item the engine computes ingredients $0.42, labour $1.31, packaging $0.40, overhead $0.13, then waste-adjusts to a loaded cost of $2.45 per cookie. With a 6.5% selling fee and 30% margin, the recommended price is $4.33 per cookie.

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Frequently asked questions

How much should I charge for homemade baked goods?

Start by costing one item fully: ingredients, your time at a real hourly rate, packaging, a share of utilities, and a waste allowance. Then add your target margin and any selling fees. Many home bakers undercharge because they price by ingredient cost alone.

What counts as 'sellable items per batch'?

The number of good items you can actually sell, after trimming and rejects. If a tray of 12 yields 11 perfect ones, use 11.

Should I include electricity and oven use?

Yes — enter an estimate per batch in utilities/overhead. It's a real cost even if it's hard to measure exactly.

How do I price custom decorated orders?

Custom work usually has more decorating time and lower yield. Increase baking/decorating hours and waste, or use the custom order quote builder for one-off jobs.