The Bakery Business Guide: Pricing for Profit

Name: The Bakery Business Guide: Pricing for Profit
Rating: 4.7 (54 reviews)

An insightful guide about pricing baked goods sustainably - including recipe cost, confidence, formula, and strategy.

Highest Rated

Created byMelissa Fryer

Last updated 1/2026

English

What you'll learn

How to price baked goods in a way that covers your true costs, creates a profit for you and generates funds to grow your business.
How to use a unique formula to create an average pricing chart, making quoting and menu creation simple.
How to find base costs of recipes and business elements.
How to manage profitable pricing long term.

Course content

17 sections • 67 lectures • 2h 38m total length

Introduction0:47
Course Notes Before You Begin!1:51

Tips on Recipe Selection for Pricing Purposes1:10
Beginner Scratch Cake Recipes - Vanilla and Chocolate2:43
Converting your Recipes to Weight (You will need a kitchen scale!)7:16
Baking is chemistry!
It is important to weigh out your ingredients for your recipes, to ensure exact amounts and consistent outcomes when you are baking.
It is also easier to determine how much of a purchased ingredient you are using in a recipe, as the weight is normally included on the packaging.
So let's convert any recipes you plan to price into weight now, to help you find the costs more easily as you research and gather your data.
Keeping the small ingredients in measurements, like 1 teaspoon salt, will work if they are too small to weigh correctly.
(In the video I will be using ounces, but feel free to use grams, if you prefer.)
Finding Volume and Weight for Your Recipes0:50
Creating the Recipe for 1 Cup of Batter/1 Section of Material0:16

Requirements

To best utilize the recipe calculation charts, you will need a kitchen scale to convert measured recipes into weight recipes.
You will need a calculator of some kind.

Description

It is common for bakers to undersell themselves when it comes to pricing their products, either out of uncertainty or fear.

If you do anything to help your business thrive, making sure the numbers are correct and you are charging a price that will make it possible to continue baking for your community is very important.

If you are a person who would like to sell their baked goods and generate real profit from your sales, you must learn about how pricing works and how to apply it to your business.

This course will utilize special formulas to help you determine the perfect price point to:

Cover your true costs AND pay yourself
Stay competitive in your industry while making a profit
Allow your business to have growth built right into the pricing

We will go over various steps needed to get yourself to a price point that is right for your unique business.

Steps include:

Pricing out your materials in a recipe correctly
Pricing out other costs like overhead and depreciation
Determining how and to what amount you want to profit from your sales
Inputting data into a chart to generate your base costs for a product
Creating an easy-to-use pricing chart so you can quote orders quickly, even if they are custom

Who this course is for:

Hobby bakers or bakery business owners needing to get a handle on their pricing and learn how to price for profit.
Bakers who want to make an income from their baking business.

The Bakery Business Guide: Pricing for Profit

What you'll learn

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Course content

Introduction2 lectures • 3min

Section 2: Pricing Pitfalls - The Pricing Struggle is Real8 lectures • 10min

Positive Profit Mindset - Get out of your own way!2 lectures • 8min

Why Average Pricing?2 lectures • 8min

Section 5: Before Creating Pricing, Save Money Where You Can!2 lectures • 10min

Recipe Conversion and Measuring5 lectures • 12min

How to Find Recipe and Product Element Costs4 lectures • 12min

Scaling Down and Averaging3 lectures • 5min

Calculating Depreciation and Overhead4 lectures • 21min

Income Strategies3 lectures • 6min

Requirements

Description

Who this course is for: