412,000
Recipes costed through the tool since launch — and counting.
Free Tool · #1 Ranked on Google
The free bakery costing calculator trusted by 11,400+ home bakers.
Price a loaf, a layer cake, or a tray of brownies in under ninety seconds. The Dough Yield Calculator is the same tool our Breadwinner Academy students use to price their cottage bakery menus — and it's the #1 free result on Google for "bakery costing calculator."
Calculate My Recipe CostNo credit card required · 412,000+ recipes costed · No email wall to use it.
From the founder's notebook
"Crust + Crumb = Income.
Never sell a loaf blind again."
— Jack M., Nashville
The Calculator
Cost a recipe in under 90 seconds.
Enter the ingredients you bake with, what they cost you at the store, how much the batch yields, and the margin you'd like to keep. The calculator does the rest — no spreadsheet, no formulas to remember, no email gate.
By the numbers
The calculator behind 412,000 priced recipes.
A free tool that quietly became the kitchen table notebook for an entire industry. Here's what it has done since launch.
#1
Ranked result on Google for "bakery costing calculator" (Jan 2026 audit).
87sec
Average time to fully cost a recipe — measured across 2,847 survey responses.
11,400
Active student-bakers using it weekly inside Jackdough's paid programs.
What it tells you
Four outputs every home baker needs before they sell a thing.
Pricing isn't a feeling. The calculator gives you four concrete numbers you can write on a label, a menu, or an invoice — and re-use every week.
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01
Cost-per-unit, line by line.
Every ingredient you bake with gets normalized into a single currency and a single unit, then divided by your batch yield. You'll see exactly what a single loaf, cookie, or slice of cake costs you — flour, butter, sugar, eggs, packaging, and a slice of overhead.
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02
A suggested retail price at your margin.
Tell the calculator you'd like to keep 35% (or 60%) and it returns the price you'd need to charge. No more guessing whether $8 covers your time, or whether $14 scares your farmers' market regulars. The number is defensible.
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03
An ingredient-level breakdown for menu design.
The same recipe at three batch sizes tells you exactly where the savings are. Bakers who run the calculator before scaling say it's the single biggest "aha" of their first week in the program.
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04
Batch rescaling that respects bakers' percentages.
Half a recipe? Triple batch? The calculator rescales using baker's percentages rather than raw multiplication, so hydration stays correct and your crumb doesn't collapse. Your sourdough will taste like yours — just more of it.
Frequently asked
Pricing calculator questions, answered.
The questions bakers ask mid-calculation — answered in plain English, no fine print.
- Do I need to convert everything to grams first?
- No. The calculator accepts grams, ounces, milliliters, cups, tablespoons, teaspoons, and "each" (for eggs, single fruits, etc.) and normalizes them behind the scenes. Most bakers enter the units their kitchen scale already shows.
- How do I factor in overhead — utilities, packaging, labels?
- Use the "Overhead per batch" field at the bottom of the form. A reasonable starting point is 8–12% of your ingredient cost; once you have a few months of utility bills, swap that estimate for a real number.
- What about cottage food legal pricing — should I charge sales tax?
- Sales tax is a pass-through, not revenue, and the calculator deliberately does not include it in your margin. Your state's cottage food law page (refreshed every 90 days at Jackdough) lists the exact sales tax treatment for direct-to-consumer food sales in your county.
- Will the price survive a cottage food license renewal?
- Yes. Cottage food renewals care about labeling, ingredients, and food safety — not your retail price. Most states don't regulate pricing at all. What the calculator does help with is the "label must include net weight and ingredient statement" piece, because once you can read your own numbers, you can write your own labels honestly.