Bakery / Home Baking Business Profit Tracker

Bakery Profit Tracker Excel for your home baking business — recipe costs, orders, ingredient inventory, and a monthly P and L dashboard. Know what every bake actually costs — and whether the month actually made money.

Built for home bakers, cottage food sellers, market stall bakers, and small bakery owners who need to know, recipe by recipe and order by order, whether the price covers the ingredients, the packaging, and the stall fee — without accounting software. If a recipe is losing money, this workbook shows it before the next bake day.

WHAT'S INCLUDED (6 sheets):

- Recipes and Bake Costs — batch size, ingredient and packaging cost per batch, cost per unit, price per unit, and margin in dollars and percent for every recipe. Change an ingredient cost and every order profit updates by formula.

- Orders — date, customer, order type (Market, Wholesale, Custom, Direct), item, quantity, unit price, revenue, cost per unit pulled from the recipe sheet, profit per order, and margin. Log market days, wholesale, custom cakes, and direct sales in one place.

- Ingredients and Inventory — ingredient, unit, quantity on hand, reorder point, cost per unit, and stock value. Anything at or below its reorder point is flagged LOW STOCK so you buy it before the next bake day.

- Monthly P and L — revenue, bake cost, market stall fees, utilities, and other expenses by month, Jan-Dec, with net profit and margin. Revenue and bake cost are formulas from the Orders sheet.

- Dashboard — total revenue, orders, units sold, average order value, gross and net profit and margin, best recipe by margin dollars and by margin percent, best-selling recipe, best order and best order type, costs by category, and low stock count.

- Cover and How to Use — start here. Yellow cells are the only ones you edit.

EXAMPLE DATA (October 2026 — replace with your own numbers):

- Total revenue 2,167 from 20 orders and 403 units sold; average order value 108.35.

- Bake cost (ingredients plus packaging) 433.83; gross profit 1,733.17; gross margin 80.0 percent.

- Market stall fees 240, utilities 145, other expenses 215 (marketing, supplies, delivery); total expenses 1,033.83; net profit 1,133.17; net margin 52.3 percent.

- Revenue by order type: Market 658 (best), Direct 640, Custom 536, Wholesale 333.

- Best recipe by margin per unit: Carrot Cake (8-inch), margin 42.90 per cake. Best recipe by margin percent: Chocolate Chip Cookies, 84.9 percent (cost 0.38 per cookie, price 2.50).

- Best-selling recipe: Chocolate Chip Cookies, 108 units sold. Next: Vanilla Cupcakes 72, Croissants 60.

- Best order: Farmers Market, October 23, Vanilla Cupcakes x48 — revenue 192, profit 157.20.

- Inventory example: stock value 351.55, with 5 items at or below their reorder point — Butter, Chocolate Chips, Cream Cheese, Vanilla Extract, and Packaging Boxes.

HOW IT WORKS:

1. Download the Excel file instantly after purchase.

2. On sheet 1, enter each recipe's batch size, ingredient cost per batch, packaging cost per batch, and price per unit. Cost per unit and margin fill in by formula.

3. On sheet 2, log every order: date, customer, order type, item (spelled exactly as on sheet 1), quantity, and unit price. Revenue, cost per unit, and profit fill in by formula.

4. On sheet 3, keep quantities on hand current and set a reorder point for each ingredient. Buy more of anything flagged LOW STOCK before the next bake day.

5. On sheet 4, enter market stall fees, utilities, and other expenses each month, then check gross and net profit on the Dashboard.

HOW THE NUMBERS WORK:

Cost per unit is (ingredient cost per batch plus packaging cost per batch) divided by batch size. Margin per unit is price per unit minus cost per unit. Margin percent is margin per unit divided by price per unit. Gross profit is revenue minus bake cost; net profit is revenue minus bake cost, stall fees, utilities, and other expenses. One sellable item is one unit (one loaf, one cookie, one cupcake, one whole cake).

WHO IT'S FOR:

Home bakers, cottage food sellers, farmers market bakers, and small bakery owners who want recipe costs, order profit, ingredient inventory, and a monthly P and L in one workbook — without accounting software.

PLEASE NOTE:

- This is a digital download. No physical item will be shipped.

- Works in Microsoft Excel and Google Sheets (upload to Google Drive to open in Sheets).

- Example data for October 2026 is included (12 recipes, 20 orders, 403 units sold, 14 ingredients). Replace it with your own numbers.

- The example is simplified: wholesale orders are priced the same as retail in the example, so add a wholesale price column on sheet 1 if you sell at a discount. Check your local cottage food rules for what you may sell and how it must be labeled.

- This is a bookkeeping and planning tool only, not tax, legal, or CPA advice.

- Due to the nature of digital downloads, refunds are not available. Message me before buying if you have a question.

Built by an accountant: B.S. Accountancy, ASU W. P. Carey, with revenue-reconciliation experience at Marriott and audit work at PwC.