Recipe costing
Recipes list every ingredient with its wastage. Each batch you bake deducts them from stock and records its cost. You see the cost per piece before you print the price list — not after the season.
Recipe card · example
Example costs for illustration only; set your own supplier prices.
How it works
The setup is the slow part; after that, costs update themselves as you buy and bake.
30 minFlour, butter, lotus paste, boxes — as stock items marked “not for sale”, with the price you pay your supplier.
5 min eachList each ingredient and quantity, the batch yield, and a wastage percentage per ingredient.
1 minMake a batch: ingredients come off stock, finished items go on, the batch cost is stored.
as neededWhen a supplier price changes, update recipe costs in one click and see your margin per item.
Because the fillings are the expensive part. Lotus seed paste, salted yolks, nuts and the gift boxes can be most of the cost of a box, and their prices move from year to year. A bakery that priced last year’s box on last year’s yolk price can sell five hundred boxes and make nothing.
Cost the recipe in August, when suppliers quote, and set the box price then. The same logic applies to Eid mithai (ghee, pistachio, silver leaf) and to holiday fruit cakes.
Pricing guide for custom cakesRecipe costing works out what one finished item costs to make: the ingredients in the recipe, divided by the batch yield, plus the wastage you lose along the way and any production cost you add (labour or overhead). It is the floor under every price you charge.
Add the cost of every ingredient in the batch, add the wastage percentage, add production cost if you use it, then divide by the number of good pieces the batch yields. The calculator on this page does exactly that with an example mooncake batch.
Many retail bakeries aim for ingredient costs of roughly 25–35% of the selling price, but it depends on your rent, labour and product mix. Use the margin slider to see the price a target food-cost percentage implies.
Yes. Recording a production run deducts each ingredient (including wastage) from the location’s stock and adds the finished product. Stock changes once, when the batch is finalised.
Two ways: a wastage percentage per ingredient in the recipe (trim, spills, dough left in the bowl), and wasted finished units recorded at production (cracked tarts, burnt trays).
Yes — as a fixed amount per batch, a percentage of ingredient cost, or a cost per unit produced.
Update the purchase price (or receive a purchase at the new price) and refresh recipe costs; every recipe that uses butter shows its new cost, so you see which prices need to move.
Bakehouse and Commissary.
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Pre-orders & depositsPickup dates, deposits and balances on every order.
Custom cake ordersSize, flavour, inscription and reference photos on one order.
Weighing scalesScale labels scan straight into the sale, priced by weight.Daily production listsTomorrow's bake list from pre-orders plus par levels.
Expiry & lot trackingBatch lots, sell-by dates, first-expiring sold first.
Wholesale accountsCafé and restaurant accounts on price lists and terms.The bakery toolkit
Pre-orders & depositsPickup dates, deposits and balances on every order. Rosca de Reyes · Counter+Custom cake ordersSize, flavour, inscription and reference photos on one order. Valentine's & weddings · Bakehouse+Weighing scalesScale labels scan straight into the sale, priced by weight. Ramadan sweets by the kilo · Counter+Daily production listsTomorrow's bake list from pre-orders plus par levels. Mother's Day week · Bakehouse+Expiry & lot trackingBatch lots, sell-by dates, first-expiring sold first. Eid mithai boxes · Bakehouse+Recipe costingTrue cost per piece, wastage included. Mooncake season · Bakehouse+Wholesale accountsCafé and restaurant accounts on price lists and terms. Back-to-school standing orders · Commissary+Where we sell
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