The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pricing Goods

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logan24's picture
logan24

Pricing Goods

 I plan on selling Macarons at a farmers market and need help with pricing. I used the search function and saw that is was advised for home bakers to use volume instead of weight. I do not know if I am doing something wrong but, I found it easier to use weight i.e grams.

 

Example:

Almonds 48 oz $13.00. 28 grams in an ounce so, 48x28=1344 grams. $13/1344= .010 per gram (rounded up)

 

I would do that with all ingredients, multiply for the grams used per batch, add total up and multiply by 3.

 

Does that look right?

hanseata's picture
hanseata

The way I calculate the basic price for my breads:

cost of goods (price of ingredients) multiplied by 3 (one third COGs, one third my work, one third my profit. If the ingredients for a bread are rather expensive (nuts, eggs, butter), I round the price a bit down, if they are very cheap (flour, water, yeast, salt) I round the item price up.

Happy Baking, and good luck for the farmer's market,

Karin

logan24's picture
logan24

if only using egg whites would it be best to count the whole egg?