Recipe Costs

Know what every bake costs you — and charge what you’re worth.

Recipe Costs turns what you actually pay — for the butter, for the boxes, for your own time — into two numbers you can trust: what a batch really costs, and what to charge for it.

Built for home bakers, cottage food sellers, caterers, food trucks and small bakeries.


THE MATH OTHER APPS GET WRONG

• Margin and markup, side by side. A 200% markup is not 200% profit. You see both on every recipe, labeled correctly, so you never price off the wrong one.
• Your time is in the cost. Active and passive minutes at your hourly rate — and a plain sentence telling you what you’re earning an hour on this bake, before you agree to it.
• Cups to grams, properly. 180 items come loaded with densities and piece weights, so “1 cup of flour” and “2 eggs” just work.
• Packaging, overhead, waste and card fees each get their own line — not one vague “extra %”.


PRICE IT FOUR WAYS

Markup on cost, a target margin, a target food-cost %, or a fixed price that shows you the margin you just accepted. Each one is explained in a single line, and a slider rounds to whatever you like — including .99.


SELL IT HOWEVER YOU SELL IT

One recipe, priced as a whole cake, a slice, a half dozen, a dozen or by weight, each with its own packaging and rounding. See what’s actually left after Etsy, Square or the market take their cut.


WHEN COSTS MOVE, YOU’LL KNOW

Every ingredient keeps its price history. Change what you paid for butter and every recipe follows — with a list of which ones just fell below your target margin, and by how much.


QUOTE IT, BOOK IT, BAKE IT

Turn a priced recipe into a quote, a confirmed order and a reminder. Customers, due dates, deposits, delivery and rush fees, and a month’s revenue and profit at the end of it. Send branded PDF quotes, invoices, cost sheets and recipe cards with your logo on them.


AND THE REST

• A shopping list across every recipe and order, turned into packages to buy
• Ingredient and allergen labels, sorted by weight the way cottage food rules ask
• Scale a recipe to the pan you actually own, with a servings guide
• Any currency, and US, metric, UK or Australian measures
• Paste a recipe from anywhere — it reads the lines and matches the ingredients
• Sub-recipes: frostings, doughs and fillings, down to half a batch


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