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How to Price Your Home-Baked Goods in the Philippines (Without Guessing)
Stop pricing by “what feels fair” or matching the cheapest seller on Facebook. Here’s a simple, defensible way to price your bakes — with peso math you can copy.
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How to Build a Recipe Cost Calculator in Google Sheets (Step by Step)
Two sheets and four formulas gets you a real recipe cost calculator. Here’s the exact build — plus the honest point where a spreadsheet starts fighting you.
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Spreadsheet or App? When Your Home Bakery Outgrows Google Sheets
Spreadsheets are genuinely good until they aren’t. Six signs you’ve outgrown yours — and an honest look at what switching costs.
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How to Calculate Food Cost Percentage for Baked Goods
One number tells you whether a bake is priced sanely. Here’s the formula, worked examples, and the range home bakers should aim for.
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How to Write Down Your Recipes So You Can Actually Cost Them
You know your recipes by heart. That’s the problem — “one cup of flour” can’t be costed. Here’s how to write them down so they price themselves.
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How to Make a Price List for Your Home Bakery (That You Can Send in a DM)
Answering “how much po?” one message at a time costs you hours and invites haggling. Here’s the one-screenshot price list that does it for you.
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How Many Cake Orders Can You Actually Take in a Week?
Saying yes to one order too many is how a good week turns into a 3 a.m. one. Here’s how to calculate your real weekly limit.
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How Much Should You Charge for Banana Bread?
Bananas are cheap, so banana bread feels cheap. The butter and your hour say otherwise — here’s the honest peso math on a loaf.
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How Much Should You Charge for Brownies? (Per Tray and Per Slice)
Chocolate and butter make brownies far more expensive than they look. Here’s the peso math for a full tray, and what to charge per slice so it earns.
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How to Manage Cake Orders from Facebook Messenger Without Losing Track
Messenger is where the orders arrive — it’s a terrible place to keep them. Here’s the five-field list and confirmation script that end the Saturday surprise.
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How to Stop Running Out of Ingredients Mid-Order
Two eggs short at 6 a.m. on a Saturday, with three orders due. Here’s the restock-floor system that ends the ingredient panic for good.
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How Do You Know If Your Home Bakery Is Actually Making Money?
Orders keep coming, the GCash balance keeps moving, and you still can’t say whether you made money. Here’s the four-number test that answers it for good.
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How Much Should You Charge for Ensaymada? A Baker’s Cost + Pricing Guide
You’ve nailed the recipe — pricing it is the hard part. A full peso breakdown of a dozen ensaymada, and what to charge so every proof, butter block, and cheese topping pays.
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The Best Way to Track Your Baking Ingredient Costs (and Actually Use Them)
Knowing what you paid for a pack isn’t the same as knowing what a recipe costs. Here’s the per-gram, cost-averaged system that keeps your margins honest.
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How Much Does It Cost to Bake an Ube Cake? A Real Peso Breakdown
A full peso breakdown of an 8-inch ube cake — ingredients, packaging, labor — and the price that turns it into real profit, not just reimbursement.
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