The Mexican Bakery Masterclass Series
Chapter 2: Recipe Costing 101
Learn how to calculate ingredient costs and baker’s percentage like a professional. Walk away with a clear understanding of how to convert between measurement units, determine pricing, and apply cost modeling in a bakery setting.
This masterclass will help you build your cost calculator to turn guesswork into confident, profitable baking decisions, whether you're a home baker prepping for an event or a bakery owner protecting your margins. Click the buttons below to download the class guide and costing spreadsheet to follow along with the video.
Here's What’s Covered - Timeline
14:42 - Baker's percentage basics: why flour is always 100% and how to scale any recipe with confidence
18:55 - Weight conversions made simple with the formulas you need to know
23:40 - Calculate true ingredient costs from raw prices to cost-per-ounce in your actual recipe
27:10 - Walk through the Excel spreadsheet to plug in your prices and avoid miscalculating costs in the future
36:35 - Gain an understanding of unit costs, overhead, and break-even points
43:00 - Get the industry insights around ingredient quality (and which brand "equivalents" aren't actually equivalent)
47:15 - See the hidden costs that drastically affect your margin: packaging, labels, refrigeration, and shelf life
57:35 - Review the pricing strategy that protects your profit and factor in utilities and labor without getting lost in a spreadsheet