I got tired of watching good bakers price like they were guessing.
Most people who start selling from a home kitchen learn pricing
the same way. Someone tells them to add up the ingredients and
multiply by three. So they do. And for a while it feels like it
works, because money is coming in.
Then a big order shows up. Twelve dozen decorated cookies, six
hours of piping, and at the end of the week, the bank balance has
barely moved. The order was not a win. It was a shift worked for
almost nothing.
The reason is simple once you see it. Ingredients are usually
about a third of the real cost. Your labor is often the largest
line, and it never appears in the ingredient math. Then there are
the boxes, the liners, the labels, the ribbon, the market fee,
the mileage, even the flour that went stale before you used it. None
of that is in the multiply-by-three rule either.
I built the tools that put all of it in one place!
That is the whole idea behind TheReadySeller. Not a course. Not
coaching. Files. A spreadsheet where you enter your ingredient
prices and it works out the cost per ounce/unit, per egg, and per cup
for every recipe after that. A label kit that meets the wording
and type size rules and still looks like something you would be
proud to hand across a table. Market signs big enough to read
from the other side of the aisle. A wholesale line sheet that a shop
owner can actually order from.
Every tool starts from published numbers, not from guesswork. The
pricing math is the standard cost-plus formula that university
extension programs teach small food businesses, and the label
rules come from state cottage food law and FDA allergen
labeling requirements. Where a source matters, it is named
inside the file so you can go read it yourself.
Everything here is an instant digital download. When you buy,
Etsy gives you the files right away. Nothing gets mailed. You
open the file on your own computer, type your own numbers into
it, and print what you need. If you can fill in a form, you can
use these.
A note on what these tools are and are not. They are templates
and plain English explanations. They will show you what a batch
truly costs you and what a price does to your margin. They cannot
promise you customers, sales, or a certain income, and I will
never pretend otherwise. Cottage food law is also a state-by-state
patchwork that changes, so every compliance file points you
to the National Agricultural Law Center compilation to check your
own state's current rules.
If you are not sure which file you need, message me and describe
what you sell. I would rather point you to the right one, or tell
you that you do not need one yet, than sell you something that
sits unopened in your downloads folder.
Bake the thing you are good at. Let the spreadsheet argue about
the price.