Your products
Minutes are your hands-on time for the whole batch, including shopping, cleanup and labels. Packaging and current price are optional.
Your assumptions
Paste your products, then click Price it.
Result
Price to charge, by channel
| Product | Groceries per unit | Full cost per unit | Online | Market | Wholesale | Store shelf | Your price | You earn per hour |
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How it is calculated
Full cost per unit: (ingredients + packaging × units + your minutes ÷ 60 × hourly value, plus the overhead share) ÷ units that sell, where units that sell = units × (1 − unsold share). Price: cost ÷ (1 − margin − card fee), a margin that is a share of the price. Market price adds the market fee ÷ units sold per market day to cost first. Wholesale price: cost ÷ (1 − wholesale margin), with no card fee or booth; store shelf doubles it as a rough stand-in for a retailer's markup. You earn per hour: (price after fee × units that sell − ingredients, packaging and overhead) ÷ your hours.
Not modelled: cottage-food permits, labels, sales caps and insurance requirements, sales tax, equipment and oven wear, delivery, seasonal ingredient prices, discounts and promotions, and demand, since a correct price is not a price people will pay. Unverified: tested on hand-calculated examples, not on a real kitchen's books.
Common questions
How do I price homemade baked goods?
Add up everything the batch costs: ingredients, packaging, your time at an hourly rate you choose, and a share for kitchen, utilities and insurance. Divide by the units that actually sell, not the units baked, then set the price so your margin is a share of the price after fees. The tool does each step per product and shows the price for online, market and wholesale sales.
Why is my price from ingredient cost too low?
Ingredients are often 10 to 20 percent of the real cost. Pricing from the grocery bill leaves out your hours, packaging, overhead, unsold items and fees. Paste a batch and the tool shows how much of the full cost per unit is groceries.
What is the difference between margin and markup?
Markup is added to cost; margin is the share of the price you keep. Multiplying cost by 1.4 gives a 28.6 percent margin, not 40. The tool solves the price from the margin you want, so card fees and other price-based fees come out of the price they apply to.
How much should I charge for wholesale?
Wholesale needs its own price because there is no card fee or booth, but a store will usually double it for the shelf. The tool shows the wholesale price at the margin you choose and the shelf price a store would need, so you can see whether your item can sit beside others at that shelf price.
How are farmers market booth fees handled?
Enter the fee for a market day and how many units you sell in a day across all products. The fee is divided over those units and added to each item's cost for the market channel. A slow stall prices higher, and selling more items at the same stall spreads the fee.
What is an hourly wage for a home baker?
Whatever you decide your hour is worth; the tool starts at $20 only as a placeholder. Enter your current price per item and it shows what you actually earn per hour at that price, which is often well below the figure people assume.
Is anything uploaded, and does this cover cottage food laws?
Nothing you type is sent to a server; there are no accounts or cookies, and the page works offline once loaded. It does not cover cottage-food rules, permits, labels, sales caps or tax; those differ by state and country, so check your local rules.