Bakery Recipe Costing & Production Template - Know Your Margin on Every Bake

Find out what your baking actually costs - and what it should sell for.

Most cottage bakers price by guesswork, or by looking at what the bakery down the road charges. Then they wonder why a full market day doesn't feel like it paid for itself.

This is the system I use to run my own bakery. Enter what you pay for flour, butter and sugar once. Every recipe then costs itself automatically, down to the gram - and tells you whether your price is actually leaving you a profit.

What it does:

• Costs every recipe automatically from one ingredient price list. Flour goes up? Change one cell and your entire lineup re-costs itself.
• Flags anything priced below your target margin, and tells you exactly how much more you'd need to charge to hit it.
• Two scaling methods — by dough weight for loaves and rolls, by batch for cookies, scones, muffins and focaccia.
• Keeps fillings, toppings and icings separate from your dough, so your hydration stays right and you can see which product your icing sugar is quietly eating.
• Tells you the most you can fit in one mixer and warns you when a batch needs splitting.
• Weekly planner and shopping list — enter what you need, get batch counts, pack counts and what the week will cost you.
• Profit dashboard showing every product's margin side by side.
• Inclusions guide — safe baker's percentage ranges for 20 categories, with the reasoning behind each. Why garlic has to be roasted first. Why cinnamon slows your bulk.

What you get:

• Excel workbook (.xlsx)
• 3-page illustrated quick-start guide (PDF)

Built by a working cottage baker, from a system that runs a real bakery every week. No subscription, no add-ons. Yours to keep.

Instant download after checkout.