BakerPrice helps you calculate a price from your own costs and working time. Its results are estimates based on the information you enter. They are not a prediction of what customers will pay.
Start with the cost of each ingredient
Ingredient cost for one batch equals the pack price multiplied by the fraction of the pack used. A £2.40 pack containing 1,000 g of flour contributes £0.60 when the recipe uses 250 g. Use the same type of measurement on both sides: grams can convert to kilograms, but millilitres cannot convert to grams without an ingredient-specific density.
The cookie calculator supports g, kg, oz and lb for weight; ml and litres for volume; and each for counted items. Weight ounces are not fluid ounces. All money inputs must be in one currency. Selecting a currency changes the display; it does not convert costs.
Whole batches affect the order cost
The cookie calculator rounds the number of batches up. If one batch produces 24 sellable cookies, an order for 25 needs two batches. It includes both batches of ingredients and active work, and makes no assumption that the 23 leftovers will sell. Packaging, overhead and delivery are entered for the whole order and are added once.
Your working time is separate from profit
Owner pay equals active working hours multiplied by your target hourly rate. Include mixing, decorating, packing, cleaning and administration. Unattended baking or cooling time is not automatically charged as active work, although you should include electricity and any time that requires your attention. Active-hour capacity is a workload check, not a delivery-date or oven-capacity promise.
Residual profit is what remains after the costs, payment fees and target owner pay. An order can leave cash in the bank and still underpay you for your time.
Minimum quote and target-margin quote
Let C be non-owner order costs, W be owner pay, F be the fixed transaction fee, f be the percentage processing fee as a decimal, and m be the desired residual profit margin as a decimal.
- Minimum quote = (C + W + F) ÷ (1 − f).
- Target-margin quote = (C + W + F) ÷ (1 − f − m).
The combined percentage fee and margin must be below 100%. Quotes round upward to the next penny or cent after the calculation. The percentage fee is applied to pre-tax revenue and the fixed fee represents one transaction. If your payment processor charges on tax or on multiple deposits, include those additional costs separately.
Margin and markup are different
A £100 cost sold at £125 has a £25 profit before any missing charges. The markup is 25% of cost, while the margin is 20% of sales. Adding 20% to a cost does not produce a 20% margin.
What the tool does not calculate
The calculator does not calculate VAT, income tax, food-business compliance, refund risk, demand, equipment capacity or exchange rates. A passing result means only that the entered assumptions meet the selected cost, pay, margin and active-hour targets. Replace illustrative values with your actual records.
How we check the calculations
The cookie-pricing engine has passed 22 independent checks covering worked examples, batch boundaries, unit conversions, invalid inputs, zero values and rounding. Calculation checks cannot verify the completeness of your costs. Review a quote before using it with a customer.
Calculate a cookie or biscuit order or use the general recipe cost calculator.