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Food, baking & recipes

Costing for bakers, meal preppers, market vendors, and home cooks. 5 free calculators, no signup.
PennyPlate Recipes FREE
36 real recipes with the true cost per serving on every one. Italian, Mexican, Asian, Cajun, and more.
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Market Day Money Check FREE
Farmers market vendors: true cost per unit, price ladder, market-day net.
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Recipe Scaler + Unit Converter FREE
Paste any ingredient list, scale servings, smart unit switching.
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What Can I Cook Tonight? FREE
Tap what you have. 30 real recipes ranked by match, shopping list for the top pick.
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Meal Prep Price Checker FREE
Per-meal cost with packaging, waste, delivery. Reverse price to hit your margin.
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Pricing food, baking & recipes work honestly

Food margins are ingredient math plus everything people forget: packaging, waste, market fees, and the baker's own hours. This section includes PennyPlate, our recipe collection with the true cost per serving on every dish, plus the pricing tools home bakers and meal preppers use to stop guessing.

Pricing rules that protect your margin

  • The 3x-ingredients rule underprices almost everything. Labor and packaging routinely double the real cost of a cake or a dozen.
  • Cost per serving, not per batch. Scaling a recipe changes waste and unit prices; the scaler here handles the conversions for you.
  • Market day math includes the booth fee, the drive, and what comes home unsold. Price for the day, not the item.
  • Meal prep pricing lives on packaging and delivery. Both are per-meal costs; count them per meal.

Questions, answered

What does a serving of a recipe really cost?
PennyPlate shows it on every recipe: ingredient costs you can edit to your store's prices, scaled to your servings, compared against takeout.
How should a home baker price a custom cake?
Ingredients plus packaging plus your hours at a real rate, with a complexity tier for sculpted and tiered work. The cake price check runs it line by line.

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