Bakery Pricing Lab — share one item: ingredient costs, labor, overhead, retail & wholesale

Goal: build a living bench‑mark and a simple per‑item calculator from real bakery numbers. Please share ONE product (anonymized OK) using this compact format so others can compare apples‑to‑apples.

Recommended submission fields (paste a line or short table):
- Product name / portion size / yield (e.g., sourdough boule, 900 g dough → 1 loaf)
- Batch size & usable yield (e.g., 10 loaves / 9 sellable)
- Ingredient cost per unit (currency) — show main ingredients or total ingredient cost
- Labor minutes per unit & hourly labor cost (e.g., 12 min, $18/hr)
- Assigned overhead per unit (rent, utilities, packaging, equipment depreciation)
- Total cost per unit (ingredient + labor + overhead)
- Retail price you charge
- Wholesale price you offer (if any) and terms (min order, net terms)
- Pricing rule or formula you used (markup X%, margin target Y%, cost-plus, bundle/seasonal adjustment)
- Tool/sheet used (Google Sheet, POS cost module, recipe software) and a link or template if sharable
- Location/currency and bakery size (home, small retail, wholesale) — optional but helpful

If you can, attach an anonymized spreadsheet or screenshot. If you prefer, just paste the key numbers. Also share one pain point: where pricing breaks down (yield loss, hourly labor tracking, retail resistance, wholesale negotiation).

Next steps: we'll collect responses into a simple downloadable per‑item calculator and a short guide covering yield accounting, seasonal promos, and wholesale pricing tips. Please share your item and any templates you rely on.