For farmers market vendors

Recipe costing, built for the market booth

Cost everything you bring, price a mixed table to hold your margin, and know whether the morning actually paid once the booth, the gas, and your hours are counted.

Start free Try the market calculator

The cash you bring home is not the whole story

A market can look great on the cash in the box and still pay you less per hour than a regular job once the booth, the gas, and your time are counted. Doughflow does the honest math, so you keep the markets that actually pay.

The true cost of everything you bring

Ingredients, packaging, and your prep hours, counted per item across a mixed table. The number plain ingredient math leaves out.

Price a mixed table without guessing

Every item costed and priced to a margin you set, from cookies to loaves to jars, so nothing on the table is quietly losing money.

Know if the morning actually paid

Revenue minus cost of goods, booth, gas, and your hours is your real profit. Doughflow does that math, plus profit per hour.

See which markets earn your Saturdays

Compare one market against another on profit per hour, so you can keep the ones that pay and drop the ones that do not.

How market vendors price with Doughflow

Cost what you bring
Each item with its ingredients, packaging, and your prep time, so every loaf, cookie, and jar on the table has a true cost.
Add the day's costs
Your booth fee, the gas to get there, and your hours at a rate you choose. The costs that do not attach to a single item still come out of the morning.
See the morning's real profit
Enter what sold and Doughflow shows your profit and your profit per hour, so you know whether the market was worth it before you have finished packing up.

$640

a market morning's takings

$175

real profit, after costs and your hours

~$16/hr

profit on top of a fair wage

Figures from the worked market example.

Common questions

How do I know if a farmers market was worth it?

Take what you sold, subtract the cost of the goods you sold, the booth fee, and gas, then subtract your own hours at a real rate. What is left is real profit. Divide it by the hours you put in and you get profit per hour, the number that tells you the truth. Doughflow runs this for every market.

Does it count the booth fee and gas, not just ingredients?

Yes. The booth fee and the drive are real costs of the morning, and so are the hours you spend baking, packing, setting up, selling, and tearing down. Doughflow folds all of it in, so the profit you see is the profit you actually kept.

How do I price a table of different items?

Cost each item once, from its ingredients and packaging to your prep time, and Doughflow gives you a true cost and a suggested price with a live margin for every one. A mixed table of cookies, loaves, and jars all stays priced to profit.

Can I compare one market against another?

Yes. Once each market gives you a profit-per-hour figure, the comparison gets easy. A busy market with a high booth fee can pay less per hour than a quiet one close to home, and Doughflow shows you which is which so you can spend your Saturdays where they pay.

Go deeper

Markets & events

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.

Jun 9, 2026 · 5 min readRead it

Markets & events