For home bakers and small bakeries

Know what your baking is really worth.

You already know how to bake. Baketly works out what each loaf costs to make — the flour, the box, the hour you spent on it — and what you should charge for it.

Download on the App Store See how it works

Free on iPhone. No spreadsheet required.

Sourdough loaf Example

Strong white flour, 500g$0.61
Starter, salt, water$0.09
Paper bag and label$0.35
Your time, 24 min at $12/hr$4.80

Costs you to make $5.85

Sell it at $9.5038% margin

Most bakers price by looking at the shop down the road.

Which is fine, until the flour goes up, or the day turns out to have cost more than it made. Three things a guess almost always misses.

Flour went up in March

You bought the sack at one price and are still pricing the loaf at another. Change the sack, and every recipe that uses it moves with it.

Your time is not free

Say what an hour of yours is worth, once. It lands in the price of everything you bake, including the proving you spent the morning on.

The stall fee disappears

A $40 table has to come out of the day's takings before a single coin of it is profit. Baketly counts it against the day.

Three steps, once.

After that it is just baking. Change a price and every recipe that uses it keeps up on its own.

Fill the pantry

Point the camera at the label on a sack of flour. Baketly reads the weight and the price and works out what a gram of it costs.

Strong white flour 16 kg · $19.60 · $0.00123 a gram
Write the recipe

What goes in, how long it takes you, and how many it makes. The cost of one loaf appears while you are still typing.

Makes 4 loaves $5.85 each, packaging and time in
Set the price

See the margin as you move the price, and check it against what bakeries near you are charging for the same thing.

$9.50 a loaf 38% margin · nearby: $8.00–$11.00

Market days

Did the table pay for itself?

Book the market, plan what to bake for it, take cash at the stall, and see afterwards whether the day was worth getting up at four for.

Download on the App Store

The booth fee comes off the topBefore anything counts as profit, the table has to earn its place.
What sold, and what came homeSo next month you bake more of one thing and less of another.
Cash taken at the stallTap what someone bought as you hand it over. The day adds itself up.
What the bakeries near you chargeA price check on real shops in your town, not a national average.

In one place, in plain words.

No accounting vocabulary, no setup weekend. It is built for the person who bakes, not the person who does the books.

Your pantry

Every ingredient and box you buy, with what it really costs by the gram.

Recipes that cost themselves

Cost per loaf, per bun, per box, kept up to date as prices move.

Your hourly rate

Set it once, and your own labour stops being the thing nobody charges for.

Markets and orders

Plan a stall, take the cash, and find out whether the day paid.

What is actually earning

Margins by product and by month, so effort goes where it pays.

Ask Baketly

Questions about your own numbers, answered in a sentence.

Ask it the awkward questions.

The ones you would ask an accountant, if you had one. It answers from your bakes and your sales — not from the internet.

Which of my products makes the most per hour of my time?

Cinnamon buns, by a distance — $18.40 an hour against $7.10 for the sourdough. The loaves take four hours of proving for four units; the buns make twelve in the same oven slot.

Bake what you love. Charge what it is worth.

Baketly is free on iPhone. Nothing to subscribe to, and nothing to buy inside it.