How to Price Your Baking: A UK Guide

Cornerstone guide. Walks through ingredients, packaging, labour, overheads, and margin, then links to every calculator. The hub the other guides and calculators point back to.

The short answer

Price every bake from four things: ingredient cost, packaging and postage, your own time at an hourly rate, and a profit margin on top. Leaving any of them out (usually your time) is why bakers undercharge. Cost it once, then recalculate whenever a price changes.

Step by step

1. Cost your ingredients. Convert each purchase to a cost per gram, millilitre, or each, then total what the recipe uses.
2. Add packaging and postage. Include boxes, boards, and any postage as real costs.
3. Pay yourself. Set an hourly rate and add the minutes spent baking and decorating.
4. Apply your margin. Add your chosen margin on top, then round to a tidy price.

Why it matters

When a supplier price rises, every product that uses that ingredient needs re-costing. Doing it by hand is the part bakers skip, and it is exactly where margins quietly erode. CostReady recalculates dependent prices instantly and flags anything that has fallen below your target.