Selling and marketing
Wholesale Gluten Free Baked Goods: Price and Margin (2026)
A clear way to price gluten free wholesale orders so ingredients, your time, and overhead all get paid.
On this page
What to remember
- Build the price from your batch cost, not from a retail discount.
- Put a dollar value on your baking and delivery time.
- Add packaging and a share of monthly overhead before margin.
- Check the order minimum and payment terms before you bake.
Expect a shop to ask for a consistent count, a set delivery day, and a price it can mark up. Your job is to build a wholesale gluten free baked goods price from your own costs, not from what a retail customer pays. Start with the gluten free pricing guide if you have only priced single items before.
What does a wholesale gluten free order need to cover?
Every order has four cost buckets: ingredients, packaging, your time, and overhead. Write them down for the exact batch the shop wants. Do not use a retail batch as your cost basis unless the count and packaging are the same.
Use the receipts from the batch you just baked. Add the cost of every flour, starch, binder, flavor, and topping you use. Then add the box, bag, label, and tape that leave with the order.
Your time includes shopping, mixing, baking, cooling, packing, and the drive. Track one order from start to finish so you are not guessing. Overhead is the cost of running your shop even when you are not baking. It can include your monthly Brevl fee, power, water, and the phone you use for orders.
How do you build the price step by step?
List the batch ingredients
Use your receipts for the exact batch. Include every flour, starch, binder, flavor, and topping.
Add the packaging
Count the box, bag, label, and tape that leave with the order. Add a little for mistakes and damaged boxes.
Put a dollar value on your time
Decide an hourly rate for baking, cooling, packing, and delivery. Track the real hours for one order.
Spread your overhead
Add a share of your monthly costs to each order. If you use Brevl, the flat $20 monthly fee is part of that share.
Add your margin
Add a margin after all the costs above. The margin is what lets you replace pans, absorb a spoiled batch, and stay in business.
Check the shop can still sell it
Ask what the shop plans to charge. If your price leaves no room for its markup, change the order size or the item.
For example, say a coffee shop orders 24 gluten free muffins each week. Your receipts show $18 for ingredients. You spend 1.5 hours at $20 an hour, so labor is $30. Packaging is $6. Your overhead share is $5, including $1 of your $20 monthly Brevl fee spread across 20 orders. Total cost is $59. You add a 30% margin, which is $17.70, and quote $76.70, or about $3.20 per muffin. The margin after ingredients, labor, and overhead is $17.70.
That example is a math pattern, not a market price. Replace each number with your own receipts, your own hourly rate, and your own overhead. The wholesale pricing guide shows how to check the margin before you send the quote.
What mistakes cost you money on a wholesale order?
The first mistake is taking your retail price and guessing a discount. That hides the real cost of a larger order, extra packaging, and a delivery trip. Build the wholesale price from the batch cost instead.
The second mistake is forgetting the extras. A shop may want labels, a certain box size, or a delivery window. Add those costs before you agree. The packaging cost guide helps you put a number on each order.
The third mistake is free delivery. Decide who pays for the trip, or set an order minimum that makes the trip worth your time. Do not absorb a weekly drive unless your margin already covers it.
The fourth mistake is quoting before you test the batch. Bake the order once and time it. Then set the price from the real hours.
What should you check before you say yes to a shop?
Ask for the count, the delivery day, the payment terms, and the label needs in writing. Confirm who pays for packaging and delivery. Then check that the order fits your week and your oven space.
Check your state rules before you sell to a shop. The home selling rules guide walks through the checks, and the wholesale selling guide covers the first order conversation.
Ask how the shop will store and display the items. Ask who pays for a lost or damaged box. Put the answers in the same note as the price.
How do you keep a gluten free wholesale order profitable each week?
Track the real hours for the first four orders. Compare the hours to the hours you guessed. If the order takes longer, raise the price or change the order size before the next drop.
Check your price when your receipts change. Keep a simple note of what you paid for the last batch. Update the quote before the next order.
Use a simple order sheet for each shop. List the count, the price, the delivery day, and the payment date. Check it before you bake.
If you sell to more than one shop, keep the delivery days apart. That protects your baking time and your car trips.
Brevl is one flat $20 a month with no cut of your sales. It has recipes with real costing, ingredient inventory, and a weekly planner, so you can price the order and plan the bake. You can take card payments through your own Stripe or Square account, plus Venmo, Cash App, Zelle, and cash. A real person answers, usually within minutes.
Try the free bake pricing calculator
Free, no signup.
Common questions
How do I price a gluten free wholesale order when my costs change?
Start with the exact batch you will bake for that shop. Add the full ingredient cost, packaging, your hourly labor, and a share of monthly overhead. Then add a margin. If the quote feels high, cut the item size or simplify the build before you cut your own pay.
What margin should I add to a wholesale order?
Pick a margin that covers replacements, spoilage, and a slow week. Then check that the shop can still mark up your price and sell the item. If the numbers do not work for both of you, change the order size or the item before you sign.
Should I charge a shop for delivery?
Decide how delivery is paid before the first order. Add a delivery fee, set a minimum order that makes the trip worth it, or build the trip into your price. Do not absorb a weekly drive unless your margin already covers it.
How do I keep a wholesale order from taking over my week?
Set one delivery day and one order cutoff. Bake to the order, not to a guess. Use a weekly planner so you can see the hours before you say yes. If a shop wants daily drops, price the extra trips and the extra baking time.
General information, not legal or tax advice. Check your state rules and talk to a tax professional about your own situation.