From Oven to Market, the roadmap from first sale to a sustainable bread business

Free tool from From Oven to Market

Price Your Loaf

Stop guessing at your prices. Enter your real numbers to see what your loaf costs and what you must charge to pay yourself. This is the math most bakers never do.

Built from selling 80 to 90 loaves every Saturday at farmers markets.
Your price is not flour cost plus a guess. It must cover ingredients, your time, market fees, packaging, travel, and the loaves that do not sell. When you see all of it together, your “expensive” loaf often becomes the only fair price.

Your costs

Flour, water, salt, starter, inclusions. Everything that goes in.

$

How many loaves does one bake session produce?

loaves

Mix, shape, score, package, clean, load, set up, sell, and unload. Not fermentation wait time.

hrs

What should your time be worth? $18 is the default.

$

The total fee for one market day.

$

Bag, label, twist-tie, tag. Default $0.40.

$

Round-trip to the market for the day.

$

How many typically come home? These cost money too.

loaves

Your results will show:

  • • Your true cost per loaf
  • • Your minimum viable price
  • • A recommended selling range

Example

A 12-loaf batch with $9 in ingredients starts at $0.75 per loaf before labor, packaging, market fees, travel, and unsold bread are counted.

Want these numbers saved for every recipe? That is what Recipe Pantry Pro does.

From Oven to Market, bake with confidence, price for profit, sell with purpose, build a business you love

The pricing math is just the beginning.

Recipe Pantry Pro keeps your recipes, batch scaling, ingredient costs, portions, labels, and pricing in one working system. From Oven to Market gives you the business training and community around it.

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Turn these numbers into a working recipe system → Get Recipe Pantry Pro