Selling and marketing
Sourdough Pricing List (2026): Cost per Loaf and Margin
A clear way to build a sourdough pricing list that covers ingredients, time, and overhead, so every loaf earns a margin.
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Your sourdough pricing list is a working document, not a one time number. It should show every cost that goes into a loaf and the price you charge, so you can see profit at a glance. Start with one loaf and build from there.
What belongs on a sourdough pricing list
A complete list has four cost lines and one price line. The cost lines are ingredients, packaging, labor, and overhead. Ingredients include flour, water, salt, and starter. Packaging includes the bag, label, and any tie. Labor is your time. Overhead is the fixed cost of running your shop, like the $20 monthly Brevl fee.
Your price line is what you charge for one loaf. Your margin is the price minus all four cost lines. If the margin is too thin, change the price or change the loaf. Do not guess. Write the numbers down so you can see them.
Overhead includes the fixed costs you pay whether you sell one loaf or fifty. That can be your monthly Brevl fee, your market stall fee, or your phone bill. Divide the monthly total by the number of loaves you expect to sell. That gives you an overhead cost per loaf.
Build your list step by step
The order matters. Start with the costs you can see, then add the ones you usually forget. Your list should be easy to read on your phone while you are at the market.
List every ingredient
Write the cost of flour, water, salt, and starter for one loaf.
Add packaging
Include the bag, label, and any tie or sticker you use.
Add your labor
Multiply the hours one loaf takes by the hourly rate you pay yourself.
Add overhead
Divide fixed monthly costs, like the $20 Brevl fee, by the loaves you sell.
Set your price and margin
Add your target margin to the total cost, then check the price against local buyers.
A worked example using your own numbers
For example, open your receipts and write the ingredient cost for one loaf. Add your labor at the hourly rate you pay yourself. Add overhead, including the $20 monthly Brevl fee divided by the loaves you sell. Subtract that total from your price. The difference is your margin.
If the margin is negative, you are losing money on every loaf. If it is small, one price change can wipe it out. Aim for a margin that covers surprises, like a flour price jump or a failed batch. Check the number before you commit to a market.
The example uses your own numbers, so the result is yours. Do not borrow a margin from another baker. Your costs are different. The only number from Brevl is the $20 monthly fee, and you divide it by your own loaf count.
Mistakes that cost you money
Check what local buyers already pay for a similar loaf. Do not copy a price without checking your own costs. If your price is higher, show why: a larger loaf, better packaging, or a special flour. If it is lower, check your margin before you celebrate.
Another mistake is pricing from a recipe that makes more than one loaf. If a batch makes two loaves, divide the batch cost by two before you set a price. The same goes for a dozen rolls or a tray of cookies.
When to raise your price
Raise your price when an ingredient or packaging cost goes up and your margin falls below your target. Raise it when your time increases, like a longer ferment or more shaping. Tell repeat customers before the change, and give them a date. A small raise now is easier than a big jump later.
If you sell wholesale, check your margin at the wholesale price too. A price that works at the market may not work for a shop order. Run the numbers before you say yes.
How to set a margin you can live with
A margin is the money left after every cost is paid. Decide a target margin before you set the price. Add that margin on top of your total cost. The math is simple, but only works if your cost lines are complete.
Your target margin should cover more than profit. It should cover a failed batch, a flour price jump, and your own pay. If the margin is too thin, one surprise can wipe out a week of sales. Write your target on the list so you can check it every time you update.
Keep your list current
Review your sourdough pricing list at least once a season. Update it when flour, butter, or packaging changes price. A list from last year may not cover this year’s costs. For a deeper walkthrough, read the sourdough pricing guide. Use the sourdough pricing calculator to check a single loaf. See sourdough loaf pricing for a loaf by loaf view. If you are ready to sell, start with how to sell sourdough. For the full selling picture, visit the selling hub.
A simple notebook page is enough to start. Move it to a spreadsheet when you have more than one product. The important part is that every cost has a line and every price has a margin.
A list that is out of date is worse than no list. It gives you confidence in a number that is no longer true. Put a date on the list and check it when you buy supplies.
Common questions
What should go on a sourdough pricing list?
List ingredients, packaging, labor, overhead, and your final price. Add a column for margin so you see profit per loaf. Update the list when flour, butter, or packaging costs change. A simple spreadsheet or a notebook page works. That is enough to start.
How do I price a loaf if I sell at a market?
Start with your cost per loaf, then add a margin. Check what other sellers charge for a similar loaf. Do not copy a price without checking your own costs. A market price that leaves no margin will cost you money over time.
Should I include my own time in the price?
Yes. Your time is a real cost. Decide an hourly rate you pay yourself, then multiply by the hours one loaf takes. If you leave labor out, your margin looks bigger than it is and you may work for free.
How often should I update my pricing list?
Update it when an ingredient or packaging price changes, and at least once a season. Flour and butter prices move. A list from last year may not cover this year's costs. Check your margin after every update. That habit keeps your price honest.
General information, not legal or tax advice.