How much should you charge for your cookies, cakes, breads, or jams? This free calculator uses the method I use in my own kitchen: 3× your ingredient cost at regular full price — never the sale price — plus packaging and labels, overhead (yes, even the dishwashing), and an honest hourly wage for your time. Save your staple ingredients in the pantry once, and every new recipe prices itself in about a minute. Start with the recipe you sell most — the answer might surprise you.
Baked Goods Pricing Calculator
For cookies, cakes, cupcakes, breads, jams — anything you make in a batch. Price it the simple way: 3 × your ingredient cost (at regular full price) + packaging + overhead + your time. No spreadsheets, no guessing.
Your pantry and the recipe you’re working on save automatically in this browser. Save finished recipes to My Saved Recipes below, and print or download a pricing sheet for any of them.
My Saved Recipes
No saved recipes yet. Price a recipe below, then tap Save this recipe — it will wait for you here, and its price always stays current with your pantry.
1. Your ingredient pantry
Save each ingredient once: what the full package costs, how much is in it, and the unit. The calculator converts between units for you — cups to tablespoons, pounds to grams — so your recipes can measure however you bake.
2. Ingredients for one batch
Start typing an ingredient name — your pantry will suggest it. Type how much the recipe uses, pick its unit, and the cost fills itself in, converted from your pantry package. (Not in your pantry yet? Just type the name and its cost per batch yourself.)
Always price with the regular store price, even if you bought it on sale. Here’s why: if you price off the sale price, that price sticks. Next order, the butter is full price again, your cost went up, and your price didn’t.
One conversion the calculator won’t guess: cups to grams. How much a cup weighs depends on the ingredient — a cup of flour isn’t a cup of sugar — so if your pantry is in cups and your recipe is in grams (or the other way around), weigh once and type the cost for that row, or store the pantry package in grams instead.
3. Your time
Set the wage for the job — and for your skill level. A newer decorator’s honest rate is lower than the cookie artist down the street, and that’s fine: your rate grows as your skill and speed grow. What matters is that your time is in the price at all.
4. Packaging & labels
The cost almost everybody forgets: bags, boxes, labels, ribbon, stickers, tags. If it leaves your kitchen wearing it, it belongs in the price.
5. Overhead (optional)
Electricity and gas, equipment wear — and dishwashing: the hot water, soap, sanitizer, sponges and paper towels behind every batch. A cottage baker’s biggest chore deserves its place in the price. A small flat amount per batch is fine — and if your 3× already covers it in your pricing, leave this at zero.
6. Add-ons (optional)
Extras for this order, charged as flat fees — they ride on top of the batch price.
A percentage added to the whole order when someone needs it now. Short notice costs you real schedule chaos — it’s fair to charge for it.