Baketly
How the arithmetic works
Four steps, and the third is the one most pricing advice skips.
- Each ingredient, per unit. Pack price ÷ pack size gives a cost per gram; multiply by the amount the batch uses. A 16 kg sack at $19.60 is $0.00123 a gram.
- Packaging. The bag, the box, the label — ingredients that go on the outside.
- Your hours. Hands-on minutes × your rate. Not what is left over at the end of the month; what you would have to pay someone else to do the work.
- Divide by sellable yield. Units you can actually sell, not units out of the oven.
The two outputs at the bottom are the ones worth acting on. Margin is price minus full cost, over price. Pays you per hour is price minus materials, over the hours the unit took — and that is the number that tells you which products are carrying your week, because a percentage margin makes a three-minute bun and a twenty-four-minute loaf look comparable when they are not.
Why leaving your time out is the expensive mistake
Run the defaults and the loaf costs $5.85, of which $4.80 is you. Set your rate to zero and the same loaf costs $1.05. That is the gap every multiply-by-four rule falls into: four times $1.05 is $4.20, which is $1.65 below what the loaf cost to make.
More on that in why the 4× rule underprices your sourdough, and on choosing a price in how do I price my baked goods.
Questions
Is this calculator free, and do you keep what I type?
Free, with no sign-up. Everything runs in your browser — nothing you enter is sent anywhere, stored, or visible to us. Close the tab and it is gone, which also means it will not be here when you come back.
What hourly rate should I use?
What you would have to pay someone else to do the work. Not what is left over after costs, which is a result rather than a rate. If the number feels uncomfortably high, that discomfort is the finding.
Should I include proving or resting time?
Not in the hands-on minutes, because you are not working. Record it separately: four hours of proving blocks the oven and commits the morning, which caps how much you can bake and sell that day even though it costs nothing directly.
What about electricity, rent and equipment?
For a home kitchen these are usually small against ingredients and labour. Once they matter, add a flat per-batch overhead as an extra ingredient line — a rough figure is better than pretending it is zero.
Why does it ask for sellable units rather than batch size?
Because a batch of twelve that reliably gives eleven sellable is a batch of eleven for costing purposes. Building the loss in here is more honest than discovering it at the end of the month.
Or let it keep itself up to date
This page forgets everything when you close it. Baketly keeps the pantry priced per gram, recosts every recipe when a sack price moves, and tracks what each product pays per hour. Free on iPhone.
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