A home bakery price list should be one screenshot-able image or note with five to eight items, their sizes, their prices, your lead time, and your deposit terms. Cost every line before you publish it. That single image replaces dozens of "how much po?" conversations and quietly ends most haggling — because a written price reads as a policy, while a quoted price reads as an opening offer.
Why a price list makes you money
- It saves hours. Twenty inquiries a week, three messages each, is an hour of typing you’ll never bill for.
- It filters. People who can’t afford ₱2,000 cakes stop asking, which sounds harsh and is actually a gift to your calendar.
- It anchors. Your number arrives first, before the customer has invented one.
- It kills the *hiya* discount. "That’s my price list po" is far easier to send than defending a number you made up on the spot.
- It looks like a business, which makes people trust you with a ₱5,000 order.
Cost before you list
A published price is a commitment — much harder to walk back than a quote. So don’t list a single item you haven’t costed. Run each one through ingredient cost, packaging, labor, and overhead, then divide by (1 − your margin); the method is in how to price your home-baked goods, and it needs written-down recipes to work.
Two rules for the numbers themselves: round up to clean figures (₱1,150 rather than ₱1,147 — precision looks fussy, not credible), and list only what you actually want to make. A price list is a menu, and a menu is a set of promises. Leave off the fiddly item you resent every time it’s ordered.
What goes on it
| Element | Why |
|---|---|
| Your bakery name | It’s your brand — and it gets screenshotted and forwarded |
| 5–8 items | Enough choice to sell, few enough to read on a phone |
| Size or yield per item | "8-inch" or "per dozen" — prevents the wrong expectation |
| The price | Clean, rounded |
| Lead time | How many days notice you need |
| Deposit terms | What reserves a date |
| "Prices as of [month year]" | Your permission slip to change them later |
| How to order | One clear channel |
Keep it to one image. If it needs scrolling, it’s a catalogue — and catalogues don’t get forwarded to a friend who’s looking for a birthday cake.
An example
| Item | Size | Price |
|---|---|---|
| Ube cake | 8" two-layer | ₱2,000 |
| Ube cake | 6" two-layer | ₱1,350 |
| Ensaymada | per dozen | ₱1,150 |
| Fudgy brownies | tray of 16 | ₱1,150 |
| Banana bread | large loaf | ₱520 |
| Custom cake | per serving, from | ₱180 |
| 3 days notice · 50% deposit reserves your date · Prices as of Aug 2026 |
Note the two structural choices. Two sizes of the hero product gives a budget-conscious customer somewhere to land other than "never mind." And "per serving, from" on custom work protects you from being pinned to a number before you know what’s being asked for.
The three lines that prevent awkward conversations
Almost every uncomfortable exchange a home baker has traces back to one of these being unsaid:
- "3 days notice po." Ends the Friday-night request for a Saturday-morning cake — and you didn’t have to say no, the list did.
- "50% deposit reserves your date." Turns a casual "sige, book natin" into a real commitment. More on this in managing orders from Messenger.
- "Prices as of August 2026." The most useful eight words on the page. See below.
Why "prices as of" is worth the space
Butter, cheese, and ube halaya climb steadily. A price list without a date implies the prices are permanent, so raising them later feels like breaking a promise — and that dread is exactly why bakers keep selling at last year’s prices while this year’s costs eat the margin.
A dated list solves it structurally. When costs move, you publish a new list with a new date. There’s no announcement and no negotiation; the old prices simply expired, the way prices do everywhere else.
When you update, honour the old price for anyone who already booked, and use the new list for everyone after. Nobody feels ambushed, and you stop subsidising customers with prices you set before butter went up.
Keep it alive
Review the list every quarter, or any time an ingredient you depend on jumps. Re-cost your top three sellers, and if a margin has slipped, publish a new dated version. Ten minutes, four times a year, and your prices never fall a year behind your costs.
OvenSync costs every recipe from the real prices you log, updates the cost when an ingredient gets more expensive, and shows your profit on every order. Start free → — no card, 30-day Baker trial.
Write it once, cost every line, put a date on it. Then let the image do the work you’ve been doing by hand — one message at a time, at all hours, for free.