Most bakers only count ingredients. They forget labor, overhead, and profit — so every order costs them money they never see.
They only count flour and butter
Packaging, utilities, equipment wear — none of it gets factored in.
They charge what feels "fair"
What feels fair to a customer is often below your actual cost.
They copy competitor pricing
Other bakers are probably undercharging too. Copying them locks in the loss.
They don't count their time
Your labor is a real cost. 3 hours at $20/hr is $60 that has to come from somewhere.
BatterSuite
This calculator is just the start.
BatterSuite stores your recipes with real ingredient costs, runs this pricing automatically for every order, and shows your profit before you ever confirm a booking. No more manual math. No more spreadsheets.
