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Topic: Beginner formula for pricing

Dear bakers / pastry chefs,
Take your seat.

I have been asked questions like:
“Please how much should I sell it?”

So, here is a simple beginner’s formula for pricing your baked goods.

1. Start with your COST

Before you think of profit, first know what it costs you to make it.

Include:

Flour, sugar, eggs, butter, etc.

Gas or electricity used

Packaging (boxes, nylons, ribbons)

Any small extra ingredients

👉 This is your TOTAL COST

If you don’t know your cost, you are not pricing… you are guessing.

2. Add your LABOUR (your time matters)

Many bakers forget this part.

Ask yourself:

If I didn’t bake this, how much would I pay someone to do it?

Your time, stress, skill, and energy must be paid for.

Even if it’s small at the beginning, don’t ignore it.

3. Add your PROFIT (don’t work for free)

After cost + labour, add profit.

A simple beginner range:

20% – 50% profit depending on your market

If your product is premium or detailed, it can be higher

👉 Profit is what makes your business grow, not survive.

4. Consider your MARKET (don’t price in isolation)

Ask:

What are other bakers in my area charging?

Is my product better, similar, or more premium?

Who am I selling to? Students, families, corporate clients?

Your price must be:

Fair to you + acceptable to your target audience

Not just “what people will accept.

Dear baker,If you don’t understand pricing, you will work hard and still feel broke
Because baking is not just about mixing ingredients…

It is also about knowing the value of what you create.

And as usual,
Don't just be a baker,
Be

My name is Nnamso,
My love language is snacks
Kadi oooo 👋👋