The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pricing Goods

logan24's picture

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.



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

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,


logan24's picture

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