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What this does that other bakery templates do not: it protects you on food safety and freshness, not just price. Every product carries its allergens (gluten, egg, dairy, soy, nuts…) and a shelf life for your labels, and a dedicated Freshness sheet turns a received date and a shelf life into a best-by date, the days left and an OK / USE SOON / EXPIRED flag for every perishable — butter, eggs, milk, cream cheese — so nothing off ever goes into a bake and nothing sits forgotten in the fridge. Recipe-costing templates never touch any of this.
On top of that it does the money properly. On Ingredients you list what you buy — pack price, pack size and the usable % after trimming and waste — and the cost of one gram, millilitre or unit is worked out for you. On Recipes you pick the ingredients and quantities for each product; on Products the ingredient cost, packaging, your own labour and a share of overhead roll up into the cost of one batch and the cost of one cookie, brownie or cupcake.
Pricing shows both numbers, named correctly: margin as a share of the price and markup as a share of the cost, side by side, plus the exact price for a target margin and the break-even units — no more guessing whether "50%" meant off the price or on the cost. And it keeps a real stock room: a reorder point built from your own daily usage and supplier lead time flags every ingredient OK, REORDER or OUT OF STOCK before you run dry mid-order. The Sales sheet logs each order and the Dashboard adds it all up — revenue, COGS, gross profit and margin, net after fixed costs and the tax to set aside, stock value and which products earn the most.
Built for Excel 2016+ and Google Sheets with classic, compatible formulas only — no macros, no add-ons, nothing locked. Any currency (one symbol cell). Sample data for a real bakery is filled in so every number and the chart are alive on first open; clear the yellow cells and it is yours. Every headline figure in this listing was measured from the built file, recalculated by LibreOffice and checked against an independent model of the same arithmetic.
What you get
- Allergen labelling per product (gluten, egg, dairy, soy…) and a shelf life — ready for your labels
- Freshness / shelf-life tracker (food-safety): received date + shelf life → best-by, days left and an OK / USE SOON / EXPIRED flag for butter, eggs, milk, cream cheese
- 8 sheets: Start Here, Ingredients, Freshness, Recipes, Products, Sales, Dashboard, Checks
- Per-ingredient cost from pack price, pack size and a usable-yield % (real waste, not one blanket row)
- Recipes → Products: ingredient cost + packaging + labour + overhead over the batch → cost per item
- Margin % and markup % side by side, the price for a target margin, and break-even units per product
- A full stock room: on-hand, stock value, reorder point and a REORDER / OUT OF STOCK flag
- Sales log with revenue, COGS and profit per line; a dashboard that adds it all up
- Any currency · no macros · nothing locked · instant download (.xlsx + PDF guide)
- Recalculated by LibreOffice and checked against an independent model — 0 errors
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What's inside
Questions
Does it track allergens and freshness?
Yes — both. Every product has an allergens field and a shelf life for your labels, and a dedicated Freshness sheet flags each perishable OK, USE SOON or EXPIRED from its received date and shelf life. No recipe-costing template includes this, and for a food business it is exactly what keeps you safe and compliant.
Does it work in Google Sheets?
Yes. Upload the .xlsx to Google Drive and choose File → Save as Google Sheets. Every formula (SUMIFS, VLOOKUP, COUNTIF, IFERROR) and the chart are Sheets-compatible. A short PDF walks you through it.
Which currency does it use?
Any. You set a currency symbol on Start Here; it is decorative only — the arithmetic uses plain numbers, so the file works in any country with no tax rules baked in.
Do I have to enter recipes ingredient by ingredient?
Yes, once — that is what makes the costing real. Each product is a few rows on Recipes; after that, changing one supplier price updates every product, every price and every margin automatically.
How does the stock room work?
On Ingredients you enter opening stock, what you bought and what you used; on-hand and stock value calculate for you. A reorder point built from your average daily use and your supplier's lead time flags each ingredient OK, REORDER or OUT OF STOCK.
What is the difference between margin and markup?
Margin is profit as a share of the price; markup is profit as a share of the cost. A 50% markup is only a 33% margin. The Products sheet shows both, named correctly, so you never confuse them again.
Is it only for bakeries?
It is set up for a cookies-and-cakes home bakery, but the same structure — ingredients, recipes, pricing, stock and sales — fits any small food maker. More business calculators are on the way.
Is anything locked or macro-based?
No. No macros, no protected sheets, no external links. Blue-on-yellow cells are your inputs; black cells are formulas.
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Personal-use license for one household. No resale or redistribution. Delivered as a ZIP download immediately after payment. No physical item will be shipped.
Home Bakery Business Kit
Cost, price, allergens, freshness, stock and profit for a cookies & cakes home bakery — one Excel & Google Sheets file, any currency, no subscription
Pay with PayPal or any card
- Works in any country · your own currency
- Download link on the confirmation page and by email
- What you need: Excel 2016+ · Google Sheets
- Full refund within 24 hours — just message us, no reason needed
- 8 sheets · 1,810 formulas
- Formats: .xlsx (Excel 2016+, Google Sheets) + PDF guide
- ZIP: 86 KB
Ask within 24 hours of paying and we refund the whole amount — no form, no reason needed. Up to 30 days we still refund, minus the 4% payment processing fee. Files that will not open are always refunded in full, with no time limit.
