See what dessert businesses are charging
Stop guessing what your product should cost. Explore realistic market pricing ranges across cities and regions, before you calculate your own price. Free preview available for Georgia, Texas, and North Dakota.
Don't charge less than this, you'll lose money.
Premium clientele, signature aesthetic, detailed work.
What each piece works out to inside the dozen.
Most customers expect treat pricing by the dozen. For half-dozen orders, charge ~60% of dozen pricing, never just split in half.
Four things every treat maker has to charge for
Your pricing isn't just ingredients + a tip. It's a real business equation. Here's what goes in.
Every hour you spend baking, decorating, and packaging is labor that deserves to be paid, not absorbed into 'I love it so it's fine.'
Profit is what funds new equipment, marketing, taxes, and your future. Pricing 'cost + a little' isn't a business, it's a hobby.
Mixers, ovens, electricity, insurance, packaging, licenses, gas. Every order uses a slice of all of it, your price must cover that.
A dozen strawberries in Charlotte isn't priced like one in Manhattan. Cost of living, demand, and clientele all shift the market.