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. Download the brioche bulk costing spreadsheet to follow along with the video. Click the button below to make an editable copy of the spreadsheet.
Here's What’s Covered:
12:42 - Baker's percentage basics: why flour is always 100% and how to scale any recipe with confidence
16:37 - Weight conversions made simple with the formulas you need to know
21:22 - Calculate true ingredient costs from raw prices to cost-per-ounce in your actual recipe
24.49 - Walk through the Excel spreadsheet to plug in your prices and avoid miscalculating costs in the future
34:30 - Gain an understanding of unit costs, overhead, and break-even points
40:44 - Get the industry insights around ingredient quality (and which brand "equivalents" aren't actually equivalent)
44:53 - See the hidden costs that drastically affect your margin: packaging, labels, refrigeration, and shelf life
54:55 - Review the pricing strategy that protects your profit and factor in utilities and labor without getting lost in a spreadsheet
Continue Your Baking Journey with The Mexican Bakery Masterclass Series:
Chapter 4: Bizcocho Masterclass
Chapter 6: Pan Fino Masterclass
Chapter 8: Rosca de Reyes Masterclass
Chapter 12: Polvorones & Galletas Masterclass