For bakers

Recipe costing, built for bakers

From the first loaf to a wholesale order, Doughflow shows what each bake truly costs (flour, butter, your hours, the oven) and the price that keeps your margin.

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Why ingredient math underprices your baking

On handmade baking, the part you can see (the flour and butter) is almost always the smaller part. Your hours and overhead are where the real cost hides, and where most bakers quietly lose their margin.

The true cost of every bake

Flour, butter, your hours, and the oven, counted per loaf or per cookie. The number plain ingredient math leaves out.

Scale any recipe, costs and all

Take a recipe to a batch size or a target yield and the ingredients and the cost move with it. No re-doing the math by hand.

Stay ahead of price swings

When butter climbs, Doughflow re-costs every recipe it touches and tells you which bakes need a new price to hold their margin.

Wholesale and market ready

Price a café order as a margin-aware quote, and see what each farmers market actually earned after booth fees and the bakes you brought.

How bakers price with Doughflow

  1. Add your recipe

    Every ingredient with its amount, priced from what you actually paid. Photograph a supply receipt and Doughflow reads it in for you.

  2. Fold in your hours and overhead

    Your time at a rate you choose, plus packaging, the oven, and your booth share. Set it once and it applies to every bake.

  3. Price with a margin you can see

    Doughflow shows the true cost per item and a suggested price with a live margin, so you never set a number that loses money.

$0.25
ingredients in the example cookie
$1.03
the labor and overhead on top
$1.28
what that cookie truly costs

Figures from the worked cookie example.

Common questions

How should I price my baked goods?
Cost the recipe fully first: ingredients, your hours at a real rate, and overhead like packaging and the oven. That true cost is the floor. Add the margin you need on top, then check it against what your market will pay. Doughflow does the costing and suggests the price.
Does it count my time, not just ingredients?
Yes. On handmade baking your hours usually cost more than the flour and butter. Doughflow folds your labor in at an hourly rate you choose, so the price reflects the work, not just the cart.
What happens when flour or butter prices jump?
Update the ingredient once and Doughflow re-costs every recipe that uses it, and flags any bake whose margin just slipped. You see the new price to set before the next batch, not after.
Can I price a wholesale order for a café?
Yes. Turn a bulk order into a clean, priced quote that knows your real cost underneath, compare what retail, wholesale, and consignment each leave you, and send it as a PDF.

Go deeper

Pricing & margins

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.

Jun 9, 2026 · 3 min readRead it
Recipe costs

How Much Does It Actually Cost to Make Your Baked Goods?

Walk one item from ingredients to a real per-unit cost, see how batch size moves the number, and why the total tends to surprise people.

Jun 9, 2026 · 3 min readRead it
Pricing & margins

What Profit Margin Should Baked Goods Make? (And What's Realistic)

Most baked goods land at a 50-75% profit margin once labor is in. Here is where that range comes from, gross vs net, and how to set a target you can hold.

Jun 9, 2026 · 3 min readRead it

Know what every bake earns you.

Cost your recipes, price them to profit, and let Doughflow keep up as ingredient prices move. Free to start, no card required.

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