Free tool
Pricing calculator
Start from what an item truly costs you, pick the margin you want to keep, and get the price to charge. No more guessing or matching the booth next door.
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
$2.03Round to $2.50 for a cleaner price tag.
You keep
$1.42per item
That's a markup of
233%over cost
How it works
Start from your true cost
Ingredients, your hours, and overhead, per item. The recipe cost calculator gets you that number.
Pick the margin you want to keep
The share of each sale that stays with you after the item pays for itself. Most makers hold 50 to 75 percent.
Charge the price it gives you
Price = true cost ÷ (1 − margin). You also see the markup and the per-item profit, so nothing hides.
Figures from the pricing guide.
Common questions
What is the difference between margin and markup?
What profit margin should I aim for?
Should I match the price of the booth next door?
Go deeper
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.
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.
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.
One price today. Your whole menu in Doughflow.
Hold the margin you want across every product, and watch your prices stay honest as your costs change.