Free tool · Recipe Pricing Calculator
Paste in your recipe and we'll pull out every ingredient. Add your package prices, packaging, time and overhead, and see what to charge.
Copy and paste your ingredient list below — one ingredient per line. We'll detect every measurement, convert everything to ounces, and build your cost table automatically.
We've converted your recipe to ounces. Now add the package size and cost for each ingredient — just once and you're done.
| Skip | Ingredient | Recipe Qty (oz) ? / Package Size (oz) ? / Package Cost ($) | Recipe Cost |
|---|---|---|---|
| Total Ingredient Cost: | — | ||
Ingredients are just the beginning — your time and kitchen costs matter too. Don't leave money on the table!
Almost there! Tell us how many units your batch makes and how much profit you'd like to build in.
Want it to remember your ingredient prices? That comes free with your own shop. See what a shop adds ↓
Free here. Even better in your own shop.
Here the numbers disappear when you close the tab. In a Butter & Sage shop they stay, stay current, and tell you when something changes. The Pricing Calculator comes with every plan, the free Starter plan included.
Ingredients & Recipes · All plans
Drop in a recipe from anywhere, or import it from a link, and every line is read and matched to your ingredient list with what it actually costs you.
Pricing Calculator · All plans
Your ingredients, packaging, time and overhead, added up into a price that pays you. When butter goes up, you hear about it before your margin does.
Profit & loss · Maker & Bloom
Sales, card fees, ingredients, booth fees and mileage, month by month, with a CSV ready for your accountant. No more shoebox of receipts in April.
Bea says
Most cottage food bakers undercharge because they forget their hours. A batch that takes two hours has $30–$50 of labor in it before you've opened the flour. Use the labor section honestly.
Recipes in cups and tablespoons are converted to fluid ounces (1 cup = 8 fl oz). Match your package type: fluid ounces for liquids, weight ounces for dry goods. When in doubt, check the label.
Even a home kitchen costs money: electricity, equipment wear, parchment, cleaning supplies. 15–20% of your ingredient total is a reasonable start. Go higher if you rent a commercial kitchen.
A 30% markup on a $1.00 cost is $1.30. That's not much cushion. Most experienced cottage food vendors aim for 50–100%, especially in their first season. Your customers are paying for skill, not just ingredients.
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Questions
Almost everything you buy is labeled in ounces: flour, butter, chocolate chips, vanilla. Working in ounces shows exactly how much of each package a batch uses, with no unit math.
They're counted instead. Enter how many eggs you use, a package size of 1, and the cost of one egg ($6 a dozen is $0.50 each). The calculator does the rest.
Export them as a CSV here. In a Butter & Sage shop, free on Starter, your ingredient prices, recipes and costs are saved, and you get an alert when a price change eats into your margin.
At minimum, enough cushion to absorb ingredient price changes. Start at 30–40% and adjust to what your market will bear. If you sell out every time, your price is probably too low.
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