The product
The intelligence that runs your numbers
Doughflow is the analyst on your team. It finds the true cost of every recipe, prices it for the margin you want, tells you which markets earned, and reads your receipts so you don't have to. Try it right here, with your own numbers.
Know your true cost
Every cost, including the one you forget
Ingredients are the easy part. Doughflow folds in your labor and overhead to show what a batch really costs, per item. Change a number and watch it move.
Your recipe
Packaging, labels
True cost to make one
$1.60Counting ingredients alone, you'd think it cost $0.28. Labor and overhead add $1.31 more. That's the part most makers leave out of the price.
Price at 70% margin
$5.32Any fraction of a cent is rounded up.
$0.25 → $1.28
What a cookie's ingredients cost, and what that cookie really costs once labor and overhead are in. The visible part is the small part.
Worked example from the true-cost guide.
Price with confidence
A price that holds the margin you choose
Pick the margin you want to keep and Doughflow works backward to the price. See the profit and markup behind every dollar, before you print the tag.
What it costs, what you want to keep
Ingredients, labor, and overhead
Most handmade food lands between a 50% and 75% margin once labor is in. Specialty and decorated items can go higher; simple staples sit lower.
Price to charge
$3.00Already a clean price tag.
You keep
$2.10per item
That's a markup of
233%over cost
Know which markets earn
See whether a Saturday was worth it
Add up a market the honest way, with your hours counted. Doughflow turns a busy day into a clear answer: what you took home, and what it was per hour.
The day's numbers
Ingredients + packaging
Prep, travel, the market
Read for you
Forward a receipt. Doughflow does the typing.
Send receipts, invoices, and event invites to your private Doughflow address. It adds new markets for you and pulls out receipt prices, ready for you to add. Snap or upload a receipt instead and your costs update on their own, without the data entry.
- Receipt and invoice prices, read and ready to add
- Event invites become dates on your calendar
- Add them and your margins move with your prices
Forwarded · Restaurant Depot
Go deeper
The math behind every demo above, written out for makers.
How to Price Baked Goods So You Actually Make Money
An honest way to price baked goods: start from your true cost, add the margin you want to keep, then check it against your market. The math, step by step.
How to Calculate the True Cost of a Recipe
The full method for recipe costing: ingredients down to the unit, plus labor and overhead, worked with a simple example to a real per-item number.
Selling at Farmers Markets: The Complete Guide for Food Makers
A practical guide to selling at farmers markets: choosing a market that fits, getting in, pricing so the morning clears your cost, packing the booth, and knowing if it paid.
A closer look
Four parts of Doughflow that do more than the math, each with its own walkthrough.
Your numbers, finally on your side
Snap one recipe and see its true cost and margin in seconds. Everything else grows from there.