What you bake
How Much to Charge for Sourdough Tortillas: Cost per Dozen
A clear way to price sourdough tortillas so you earn a real profit on every dozen.
On this page
- Start with the real cost of one batch
- How to calculate your true overhead
- A worked example for one dozen tortillas
- Adjusting your process for better margins
- Check your price against your market
- How to price for wholesale or markets
- What to do before you set your final price
- Common questions on tortilla pricing
Pricing tortillas is different from pricing a loaf. You sell more units per batch, and your time is spread across each one. This guide shows you the math for a dozen tortillas. It also covers common mistakes that cost you money.
Start with the real cost of one batch
Your price must cover more than flour and water. You need to account for every cost that goes into making a batch of tortillas. This includes ingredients, packaging, and the power to run your oven. Forgetting any of these means you work for free.
List all your ingredients
Write down every item in your recipe. This includes flour, water, salt, oil, and your sourdough starter. Note the price you paid and the amount used in one batch.
Add packaging and other costs
Include the cost of bags, labels, or boxes for a dozen tortillas. Add a small amount for kitchen power, like your oven and mixer.
Track your active time
Time spent mixing, resting, rolling, and cooking is labor. Decide on an hourly rate for your work. A common start is $15 to $20 per hour.
Add a margin for profit
Profit pays you for the risk of running a business. It also funds growth. A good target is 20% to 30% added to your total costs.
How to calculate your true overhead
Overhead is the cost of running your baking space. It is not just the oven for one batch. It includes all the utilities and supplies you use over a month. You must allocate a portion to each batch you make.
Track your monthly expenses for electricity, gas, and water. Add costs for cleaning supplies and equipment maintenance. Divide this total by the number of batches you make each month. That gives you the overhead cost per batch.
Penn State Extension notes that food entrepreneurs often miss these indirect costs. Their guide to pricing stresses their importance for sustainability. A simple estimate is to add 10 to 15 percent to your ingredient cost.
A worked example for one dozen tortillas
Let’s price a batch that makes 12 sourdough tortillas. We will use real numbers from common grocery prices. This example shows how small costs add up.
Ingredient Cost (Batch):
- Flour: $0.75
- Water: $0.00
- Salt: $0.05
- Oil: $0.20
- Sourdough starter: $0.30 Total Ingredients: $1.30
Labor Cost: Active time: 1.5 hours at $18/hour = $27.00
Overhead Cost: This is the monthly cost of your kitchen space. It includes utilities, cleaning, and equipment wear. For this batch, we calculate it as 12% of total ingredient and labor cost. ($1.30 + $27.00) x 0.12 = $3.40
Packaging Cost:
- Bag & label: $0.40
Total Cost per Batch: Ingredients ($1.30) + Labor ($27.00) + Overhead ($3.40) + Packaging ($0.40) = $32.10 Cost per Dozen: $32.10 / 1 dozen = $32.10
Add Profit Margin (25%): $32.10 x 0.25 = $8.03 Final Price per Dozen: $32.10 + $8.03 = $40.13
This price of about $40 per dozen covers all your costs and pays you a profit. It may seem high compared to store bought tortillas. Your customers pay for the craft, the sourdough process, and your skill.
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Adjusting your process for better margins
If your calculated price feels too high, improve your process first. The goal is to lower costs without lowering quality. This makes your price more competitive while keeping your wage intact.
Consider making double or triple batches. Your active labor time does not double when you scale. You spend less time per dozen on mixing and setup. Buying ingredients in larger volumes also lowers your cost per batch.
Review your packaging for simplicity and cost. A simple bag with a sticker is often enough. Streamline your rolling and cooking steps to save minutes. Each minute saved across many batches adds up to real money.
Check your price against your market
Your calculated price must also work in your town. See what other local bakers charge for similar artisan goods. Check prices for sourdough focaccia or sourdough bagels. This gives you a range for what customers expect to pay.
If your price is too high, look at your costs first. Can you buy flour in bulk? Can you use simpler packaging? Can you make larger batches to reduce labor time per dozen? Do not cut your hourly wage or profit margin first.
How to price for wholesale or markets
Selling to a shop or at a farmer’s market changes the math. The shop will want a discount so they can mark up your product. You must build this discount into your price from the start.
A common wholesale discount is 30 to 40 percent off your retail price. Calculate your minimum viable price per dozen first. Then add the wholesale discount on top to find your retail price. This ensures you still earn your wage.
Market sales have table fees and travel time. Add these as extra costs to your batch calculation. The same guide on pricing for food entrepreneurs covers these channels. It explains how to adapt your model.
What to do before you set your final price
Cost your exact recipe
Use your real grocery receipts. Do not guess the cost of flour or oil. Small differences change your final price.
Time your next batch
Use a timer to track active work. Do not count the hours the dough rests. Only count time you are hands on.
Talk to three potential customers
Show them your tortillas and tell them your draft price. Ask if they would buy at that price. Their reaction is valuable data.
Run the numbers in a tool
A spreadsheet or a tool like Brevl’s calculator catches math errors. It lets you change one cost and see the new price instantly.
Common questions on tortilla pricing
You might wonder about wholesale or bulk discounts. Learn more about pricing for different sales in our craft topic hub.
- How to price sourdough hamburger buns
- How to price sourdough biscuits per dozen
- How to price a sourdough loaf in 2026
Browse more craft guides.
Common questions
Can I charge less if I enjoy making them?
Your enjoyment does not pay for ingredients or your time. You still deserve a wage for your work. Charge a price that covers all costs and a profit, regardless of how much you like the process.
What if my market will not pay $36 for a dozen?
First, confirm they understand the value of sourdough. If price is a true barrier, adjust your product. Make smaller tortillas or a half-dozen pack. Reduce costs by buying in bulk before you cut your own pay.
Should I charge extra for special flavors?
Yes. Add the cost of herbs, spices, or other mix-ins to your ingredient total. Then recalculate your price. Customers expect to pay more for added value and unique flavors.
How do I explain my price to customers?
Talk about the long sourdough fermentation, your hands on time, and quality ingredients. You are not a factory. Your price reflects the care and craft that goes into each tortilla.
How do I account for starter maintenance in my cost?
Include the flour and water used to feed your starter as an ingredient. Track how much discard or active starter goes into one batch. This captures the true cost of the sourdough process.
Is it okay to have different prices for different customers?
Yes. You may charge a friend a direct cost price as a favor. For regular sales, stick to your full calculated price. Consistency protects your business and its perceived value.
Sources
General pricing information, not legal or tax advice. Check your local cottage food laws for any pricing rules.