small baking business series: part two

Pricing + menu guide, making your bakes make sense... and cents ;)

Once you start showing up and building a community (as we covered in part one), the next question is usually: how much should I charge? And what should I even offer?

This part is about building a menu that fits your life — and pricing it in a way that respects your time, energy, and talent.

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step #1: build a menu that works for you

Start small. You don’t need a dozen options — you need 2–3 core items that you’re proud of and can make consistently. Pick items that hold up well, transport easily, and that people crave often (think cinnamon rolls, cookies, or a signature loaf).

Your menu can grow over time, but your energy won’t. Start with what’s manageable!!

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step #2: know your costs

Break down each recipe by:

• ingredients (down to the gram if needed)

• packaging (boxes, labels, bags, etc.)

• time (yes, your labor matters!)

Add it all up, and don’t forget to pay yourself. Even if you start with just $10/hour built in — it’s better than nothing, and gives you room to grow.

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step #3: price for clarity, not comparison

It’s tempting to scroll and match prices with other bakers. But your setup, quality, location, experience, and overhead are unique.

Don’t undercharge to “seem affordable.” Undervaluing your work helps no one — and sets a tough precedent to maintain.

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pricing examples

Okay, now that you know how my brain works, here is a generalized price chart with examples. What you can charge also depends on where you live, so keep that in mind!

If you are curious of pricing in your area for clarity, call local businesses or email them for quotes.

Croissants

• Ingredient Cost: $4.50 (butter-heavy dough)

• Packaging: $1.00