Resources
Know your numbers, grow your business
Straight answers to the questions makers actually ask: what to charge, what it really costs to make, what to bring to a market, and how to grow.
Start herePricing & 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.
How to Start a Cottage Food Business
Cottage food laws let you sell homemade food from your own kitchen. Here's how to start one the right way: what you can make, the rules to check, and how to price it.
What Are Cottage Food Laws?
Cottage food laws are state rules that let you sell certain homemade foods without a commercial kitchen. Here's what they cover, why they exist, and how to find yours.
Pre-Orders at the Farmers Market: Cut Waste and Lock In Sales
How to run pre-orders at a farmers market: take orders before the event, make to what's sold, then bring a small walk-up surplus. Less waste, steadier sales, a customer list.
The Wholesale Pricing Formula: Price a Deal So You Still Profit
The wholesale pricing formula for food makers: price up from your true cost, hold a real margin, then check it against the shop's retail markup so every side of the deal works.
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.
How to Grow a Food Business: A Maker's Roadmap
A grounded roadmap for growing a food business: add sales channels in the right order, scale the products that earn, and price every new channel so it still clears your cost.
How to Land Your First Wholesale Account
What wholesale really is, how to price it so it still clears your cost, who to approach, and what a cafe or shop needs from you before they say yes.
How to Factor Your Own Labor Into Your Prices
Labor is the cost makers skip most. Here is how to pick an hourly rate, fold it into your per-item cost, and see what it does to a fair price.
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.
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.
Was That Market Worth It? How to Know If an Event Made Money
The honest math on whether a farmers market paid off: revenue minus cost of goods minus booth and gas minus your hours, expressed as profit per hour.
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Tools you can use right now
Three free calculators, no account needed. The same math Doughflow runs across your whole menu.
Recipe cost calculator
Add ingredients, labor, and overhead to see what one item truly costs you.
Open the calculatorPricing calculator
Start from your true cost, pick the margin you want, and get the price to charge.
Open the calculatorWas this market worth it?
Enter a market day's sales, costs, and hours to see what you really took home.
Open the calculatorReading is good. Knowing your numbers is better.
Snap one recipe and watch its true cost and margin appear, in seconds.