Bakery Economics: Baker's Percentages, Batch Costing, Yield & Production Planning
Scale a formula with baker's percentages, cost a batch from sacks to grams, plan for bake loss, size labour and oven time, allocate overhead, price retail vs wholesale, plan the day against orders and leftovers and chart the product mix: 8 graded labs on a fictional bakery.
The first lesson is free — no account needed.
About this course
A bakery production costing course that plans and costs the products of one fictional bakery, Hearthmoor Bakehouse, in a spreadsheet, for bakery owners and managers, bread and pastry bakers, culinary students and food business consultants. You scale a country loaf formula with baker's percentages to a target dough weight, cost a croissant batch from sacks and blocks down to grams and to one piece, work back from the promised baked weight to the dough to scale with bake loss, turn the day's plan into batches, labour hours and oven hours, allocate rent and energy by oven time for a full cost per piece, set retail prices from a target margin and check wholesale margins against a floor, plan Saturday's bake against orders and value the leftovers, and chart the contribution of every product. Fictional bakery, illustrative recipes and prices. The first lab is free.
Lessons
- Baker's Percentages: Scaling a Formula to a Target Dough WeightFree
- Ingredient Cost per Batch and per Piece: from Purchase Units to Grams Pro
- Yield and Bake Loss: How Much Dough to Scale and Mix Pro
- Labour and Oven Time per Batch: Capacity for the Day Pro
- Overhead Allocation and Full Cost per Product Pro
- Pricing: Retail vs Wholesale and the Margin Floor Pro
- Daily Production Plan vs Orders: Leftovers and the Day-old Discount Pro
- Product Mix Profitability: Contribution by Product Pro