Download and enter your own batches
Download the editable bakery costing workbook. The file contains a completed SAMPLE DATA sheet and a clearly labeled Blank worksheet. It has formulas, no macros, no external connections and no customer information. Open it in a compatible spreadsheet application; editing the file does not upload anything to KERUB.
For each batch, enter ingredient cost, active labor hours, your chosen hourly rate, batch overhead, sellable units and packaging per unit. Enter markup in percentage points: 50 means 50%; do not enter 0.50 for a 50% markup. Keep all money in the same currency and all yields on the same accepted-item basis.
Completed fictional example
| Product batch | Ingredients | Labor | Overhead | Sellable items | Packaging each | Cost each | 50% markup price |
|---|---|---|---|---|---|---|---|
| Simple cookie batch | $18 | 1.5 hours × $20 = $30 | $6 | 24 | $0.25 | $2.50 | $3.75 |
| Plain loaf batch | $14 | 1 hour × $20 = $20 | $6 | 8 | $0.30 | $5.30 | $7.95 |
These are fictional teaching figures, not US market rates. The cookie row is ($18 + $30 + $6) / 24 + $0.25 = $2.50 per item. A 50% markup makes $3.75; it does not produce a 50% margin.
Blank worksheet — copy or print
Replace Your entry with one batch you actually make. The downloaded blank sheet contains the calculation formulas; this table is a planning companion.
| Product and batch date | Ingredients | Active hours and rate | Batch overhead | Sellable yield | Packaging per item |
|---|---|---|---|---|---|
| Your entry | Your entry | Your entry | Your entry | Your entry | Your entry |
Read the workbook without hiding missing costs
Shared batch cost equals ingredients plus hours times rate plus overhead. Unit cost equals shared batch cost divided by sellable yield, plus packaging. The proposed unit price applies the chosen markup to that unit cost. The workbook leaves an empty or invalid row unresolved rather than dividing by zero.
Review loss and yield before comparing products. Buying a large ingredient pack is not the same as consuming all of it in one batch. Allocate a shared utility cost once, not in both ingredients and overhead. Delivery, collected tax, permits, platform fees and unentered expenses need separate treatment.
This workbook compares product batches; the recipe costing spreadsheet instead builds ingredient lines for one recipe. Use the bakery profit calculator for a reporting period. A spreadsheet estimate is not a tax return or a guarantee of profit.