Baker’s Pricing Playbook — share step-by-step methods, spreadsheets, and real examples

Bakers: help build a practical pricing playbook. Please post first‑hand, anonymized examples you actually use so others can adapt them. To keep replies comparable, include these three things up front: bakery type (home/retail/shop/wholesale), country + currency, and bakery size (solo/3–5 staff/10+).

What to share (concise, copy‑paste or attach a spreadsheet):
- One complete per‑item costing example: ingredient list, unit cost, yield, portion weight, waste %, and final cost per portion. Show the math/formulas you use.
- How you allocate labor: minutes per item, wage used, and how you convert that to a cost per item.
- Overhead allocation method: % of sales, per labor hour, or per item — show your calculation.
- Markup/margin rules you follow (e.g., target gross margin %, keystone, fixed multiplier) and real examples of retail price vs. wholesale price for the same item.
- How you price custom/event orders: quoting process, deposits, per‑serving cost vs. design/time estimates, add‑ons (delivery, setup), and a sample anonymized event quote.
- Exact language/templates you use to explain price changes to customers (short scripts or menu copy).
- Tests or signals that made you raise or lower prices — include any before/after numbers (sales volume, margin) if possible.

Helpful files and formats: paste a small anonymized table, attach a simple CSV/XLSX, or link to a public sheet. If you paste numbers, please label columns (ingredient, qty, unit cost, yield, cost/portion, labor mins, labor cost, overhead allocated, total cost, price, margin%).

One quick ask for your first reply: paste one product line (name optional), show total cost and final price, and state your target margin %. That single example helps others compare approaches quickly.

Please keep contributions practical and anonymized. If you’ve tested multiple approaches, say what changed and the impact. I’ll summarize useful templates and common rules after a few days.