Start with a small bake you can sell in one day, then use the sell-through you actually see to plan the next market. The presets in this tool use 60%, 75%, and 85% as planning guesses, not guarantees. The calculator shows what you need to sell to cover the booth and your ingredients, so you can pick a number that fits your crowd.

Sell-through is the share of what you bring that sells. A higher number is better, but selling out can also mean you left sales on the table. The useful number is the share you need to break even. If that share is above 80%, the day only works when the market is busy.

Count everything you bake if you want the conservative view. That treats every loaf and pack as a cost you already paid. Turn on the leftovers switch if you have a reliable way to sell them after the market. The switch changes the profit view, not how much you bring.

Yes. Enter the booth fee, any other day costs, your market and prep hours, and your card fee if you take cards. The calculator shows profit after those costs and an hourly rate for the whole day, including prep and teardown. It does not include income tax, sales tax, permits, or insurance unless you enter them.

Look at three things together: profit at a realistic sell-through, the share of your table you must sell to break even, and what you pay yourself per hour. A market can look busy and still pay less than your target. The verdict names the one constraint that is holding the day back.