Selling and marketing
Sourdough Crumpets Wholesale: Cost per Crumpet, Case Price
A clear method to price sourdough crumpets for wholesale buyers so you earn a real profit.
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Selling sourdough crumpets wholesale to local cafes is a steady way to grow your shop. You need a price that covers every cost and still competes with other local bakers. This guide walks through real costs, from flour to your labor, so you can quote a case price with confidence. Learn more about selling baked goods at our selling hub for extra tips.
Work out your full batch cost
Your first step is to add up every cost for one batch of crumpets. This includes much more than basic flour and your active sourdough starter culture. You must count all ingredients, special packaging for wholesale orders, and the electricity to run your oven. According to King Arthur Baking, you can make a batch using your excess sourdough discard, which affects your ingredient cost.
List every ingredient
Weigh every item you use in one batch, including flour, water, salt, sugar, and any butter or oil. Note the cost of each.
Add packaging and power
Include the cost of any boxes, liners, or labels for a wholesale case. Estimate your oven electricity use for the full bake time.
Divide by your yield
Take your total batch cost and divide it by the number of crumpets the recipe makes. This is your base cost per crumpet.
Set your wholesale case price
Wholesale buyers like cafes often want a price for a case, not per single item. You need to build your per-crumpet cost into a case price that includes your profit. A case might hold 24 or 48 crumpets, depending on your packaging.
Here is a worked example for a home batch yielding 24 crumpets. Ingredients total $8.50, packaging adds $2.00, and power adds $0.50, so your batch cost is $11.00. Labor comes next: mixing and cooking takes 1.5 hours at $20 per hour, which adds $30.00. Overhead covers kitchen wear, insurance, and marketing at 15%, which adds $6.15. Your total cost is $47.15, which works out to $1.96 per crumpet. A 30% profit margin adds $0.59 to your cost. That gives a wholesale price of $2.55 per crumpet, or $61.20 for the case.
What wholesale buyers expect
Cafes and restaurants look for consistent quality and reliable delivery every single week. They may want larger orders as their own menu sales grow over time. According to Sourdough Crumpet Co, ordering bigger jars and tubs saves money for cafes. Your pricing should reflect volume discounts if you offer them, but make sure the math still works for you.
Package crumpets for safe delivery
Use sturdy, food-safe boxes or bags that stack easily in a delivery van. Clear packaging lets buyers see the actual product before they open the case. Label each case with your shop name, contents, date, and any heating instructions.
Use freezer batches to smooth your week
According to Baking Sense, you can make a batch and store them in the freezer. This lets you bake in advance and fulfill customer orders very quickly. Factor in freezer bags and thawing time in your total cost.
Set volume discounts that still pay
A volume discount is common, but you must set it very carefully. For example, charge full price for 1-2 cases, then 10% off for 3-5 cases. Always ensure your discounted price still covers your full costs and leaves a profit.
Know your break-even number
Your break-even number is the price where your total cost equals your revenue. Below that price, you lose money on every single case you sell. Above it, you start to earn a real profit. Use your total cost per crumpet to find this number fast. If your cost is $1.96, then any price under that amount hurts your business. A wholesale price of $2.55 gives you room to absorb small mistakes.
Check your price before you commit
Before you print a price sheet, test your numbers with real receipts. Can you actually buy ingredients at the cost you used in your math? Does your labor time match a real baking session from start to finish? Compare your suggested price to what similar bakers charge in your local market. If your price is much higher, see if you can reduce costs without hurting quality. Perhaps try buying flour in bulk. Learn more about bulk sourcing in our guide on sourdough supplies wholesale.
Manage orders and get paid
Wholesale means regular orders that repeat every single week or month. You need a way to track what you sold, when it is due, and how much you are owed. A simple spreadsheet works at first, but it gets messy fast. Keep clear records of every sale for tax time and growth. Write down the date, the cafe name, the case count, and the price you charged.
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Common questions
How should I package sourdough crumpets for wholesale?
Use sturdy, food-safe boxes or bags that stack easily in a delivery van. Clear packaging lets buyers see the product before they open the case. Label each case with your shop name, contents, date, and any heating instructions.
Can I freeze sourdough crumpets for wholesale orders?
Yes. According to Baking Sense, you can make a batch and store them in the freezer. This lets you bake in advance and fulfill orders quickly, but factor in freezer bags and thawing time in your cost.
What's a standard wholesale discount?
A volume discount is common, but set it carefully. For example, charge full price for 1-2 cases, then 10% off for 3-5 cases. Always ensure your discounted price still covers your full costs and leaves a profit.
Sources
General pricing information, not legal or tax advice. Check your local cottage food laws for wholesale rules.