Selling and marketing
Wholesale Pies Sunshine Coast: Cost per Pie (2026)
Work out cost per pie, add labor and overhead, and quote a wholesale price that still leaves a margin.
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What to remember
- Cost one pie before you quote a shop.
- Add labor and overhead, not just ingredients.
- Set wholesale below retail so the shop can mark up.
- Check your state food rules before the first order.
A wholesale pie order is a different job from a market table. The wholesale pies sunshine coast search usually means you want a repeat customer, not a one-off sale. That changes how you price: the shop needs room to mark up, and you need a margin that survives a low per-pie price.
What wholesale means for a home pie baker
Wholesale means you sell a batch to a shop that resells it. The shop pays less per pie than a walk-up customer because it has to make its own profit. Your job is to find a price that works for both of you. If the shop cannot mark up, it will not reorder.
Start with your retail price. Then decide what you can take off and still cover ingredients, packaging, your time, and a share of your monthly costs. Do not guess. Write the numbers down. A simple cost sheet is enough.
Work out cost per pie before you quote
Cost per pie has four parts: ingredients, packaging, labor, and overhead. Overhead is the small share of your monthly costs that each pie carries. That includes your Brevl fee, power, and any delivery costs. Leave one part out and your margin is wrong.
List the ingredients for one pie
Use your supplier prices, not old receipts. Add the cost of the filling, crust, and any topping for one pie.
Add packaging
Box, label, and any bag or sticker. A shop order may need sturdier packaging than a market sale.
Put a dollar value on your time
Time how long one pie takes from start to finish. Multiply the hours by a rate you would pay someone else.
Spread your monthly overhead
Add your Brevl fee, power, and delivery, then divide by the number of pies you make in a month.
Add the four parts
Ingredients plus packaging plus labor plus overhead equals your cost per pie. Keep this number in front of you when you quote.
If you need a fuller pricing walkthrough, use how to price pies before you call a shop. It shows how to turn cost per pie into a retail price and a wholesale price. Then come back to this page with your own numbers. For more on pricing and first orders, see the selling guide hub.
A worked example with ingredients, labor, and overhead
Here is a filled example to show the math, not a market price. Use your own numbers in the same order. Say one pie uses $4.20 of ingredients and $1.10 of packaging. Your time is 45 minutes at $18 an hour, which is $13.50. Your overhead share is $0.60 per pie.
Total cost is $19.40. At a $26 wholesale price, your margin is $6.60 per pie, or about 25%. If the shop asks for $22, your margin falls to $2.60. That is the number to check before you say yes. A low price only works if your cost per pie falls or the order is large enough to spread overhead.
What a shop order changes about your week
A weekly order changes your week. You may need to bake on a fixed day, pack in sturdier boxes, and deliver on time. That is more planning than a market table. Write the order into your week before you agree.
A shop may also want a consistent size and look. That can mean more packaging cost and less room for one-off designs. Keep the pie simple enough to repeat. A repeatable pie is easier to cost and easier to sell.
What to check before you commit to a shop order
A weekly order can tie up your oven and your cash. Check the shop’s payment terms before you bake. Ask when you get paid, who pays for delivery, and what happens if a pie does not sell. Get the answers in a text or email.
Check your state food rules too. A shop may ask for a permit, a kitchen inspection, or insurance. Those requirements can change your cost per pie. Do not promise a first delivery until you know what you need. Our guide to selling pies from home covers the first steps.
Also check the shop’s storage and display. A pie that needs refrigeration may cost you more to deliver. A shelf-stable pie is easier to place. Match the pie to the shop, not just the order size.
How to set a wholesale price the shop can sell
Set your retail price first. Then set wholesale below it so the shop has room to mark up. A simple test: if the shop cannot sell your pie at a price its customers already pay, the order will not last. Price for the shop’s shelf, not your hope.
Use the wholesale baked goods for coffee shop guide to compare a per-item price. The same math works for pies. Then check your margin after ingredients, labor, and overhead. If it is positive, you have a quote. If it is not, change the pie or the price.
Keep your first order small. A first run of 12 to 24 pies lets you test timing, packaging, and delivery. If the shop reorders, you can raise the number. Do not promise a volume you have not made before. A calm first week is worth more than a big first invoice.
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Common questions
Do I need a food license to sell wholesale pies?
Rules are set by your state and often by the shop's county. Check your state food office before you quote. A shop may also ask for a permit, a kitchen inspection, or insurance. Get the answer in writing before you buy packaging or promise a delivery date.
How many pies should I quote for a first order?
Start with a small weekly number you can make without rushing. A first order of 12 to 24 pies lets you test timing, packaging, and delivery. If the shop wants more, raise the number after two weeks. Do not promise a volume you have not made before.
Should I charge the shop the same as my market price?
No. The shop needs room to mark up and still sell. Set wholesale below your retail price, then check that your margin after ingredients, labor, and overhead is still positive. If it is not, shrink the pie or simplify the filling before you cut your own pay.
What if the shop asks for a lower price?
Ask what volume they will commit to and what delivery they expect. A lower price only works if your cost per pie falls or the order is large enough to spread overhead. If neither is true, say no. A loss-making weekly order is worse than no order.
How do I track cost per pie?
Keep one sheet per pie with ingredients, packaging, labor minutes, and a share of monthly overhead. Update it when supplier prices change. Brevl recipes with real costing can hold the numbers for you, and the $20 monthly fee is easy to spread across orders.
General information, not legal or tax advice. Check your state and local food rules before you sell wholesale.