Recipe Costing
You deserve to know if you're actually making money.
Most bakers price by feel — what seems fair, what the market charges, what they think sounds right. Crumb Coach shows you the math so you can price with confidence instead of guesswork.
A recipe costing calculator for home bakers — enter your ingredients once and Crumb Coach shows you cost per item, suggested price, and profit margin. When ingredient prices change, all your recipes recalculate. Most bakers discover they're undercharging the first time they run their numbers.Start for free
01
Enter your ingredients once. Crumb Coach does the rest.
Add your ingredients and what you paid for them. Crumb Coach calculates your cost-per-unit, your batch yield, and your true cost per item — automatically. Update a price when flour goes up and everything recalculates.
02
You'll finally know your real margin.
That sourdough you sell for $12 — do you know what it actually costs to make? Most bakers guess low. Crumb Coach shows you the ingredient cost, what you're making per loaf, and your profit margin as a percentage. No spreadsheet required.
03
Batch size stops being a guessing game.
Scaling a recipe for a big order? Crumb Coach scales your costs automatically. You'll know exactly what a batch of 48 croissants costs to make before you commit to the price — not after you've already invoiced.
04
AI pricing suggestions give you a starting point.
Crumb Coach can suggest a price based on your costs and a target margin. It's a starting point, not a rule — you always decide what you charge. But it's a lot easier to price when you're starting from data instead of instinct.
05
Recipe costing and your menu stay connected.
When a recipe is costed, that data flows into your menu. Your storefront prices, your quotes, your invoices — they're all working from the same numbers. Change a cost, and the ripple goes where it needs to.
06
You'll stop undercharging. Probably immediately.
This isn't a guess — it's what happens to almost every baker who runs their numbers for the first time. The good news is you'll know exactly what to charge going forward, and why.
True cost analysis
The price you charge should be based on what something costs. Not what feels right.
Crumb Coach breaks down every recipe into ingredient cost, yield per batch, cost per unit, and profit margin. You can see exactly where your money is going — and where you have room to breathe.
Frequently Asked Questions
You add each ingredient once — name, unit, and what you paid. Crumb Coach calculates cost-per-unit automatically. When prices change, update the cost and every recipe that uses it recalculates.
More questions? See all FAQs →