Practical writing for Filipino home bakers and cottage-bakery owners: how to price your cakes, cost your recipes, manage cake orders without spreadsheet rage, and grow a baking business from your kitchen. New posts coming soon — these are the topics in the oven.
A practical method for setting your prices: ingredient cost, labor, overhead, and a margin you can defend. With peso examples for a chocolate cake, an ube cheesecake, and a dozen brown butter cookies.
Why most spreadsheet templates get costing wrong, and how to track ingredient cost averaging so your margins stay honest even when butter goes up ₱40 a block.
What to track, how often, and when to set restock floors so you stop running out of cake flour at 9pm on a Friday.
A queue model for taking orders on Instagram and Messenger, tracking deposits, and never asking a customer "wait, did I confirm this?" again.
BIR registration, DTI name, FDA-LTO when it applies, and the operational stuff (pricing, stock, profit) that decides whether you survive year one.
Honest comparison. Spreadsheets are fine until ingredients, orders, and customers start colliding. Here are the signs it’s time.
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