How to make MORE money in your bakery business

Have you ever asked yourself, “How do I make more money in my bakery business?” Well, buckle up, buttercup, because you might not like what I’m about to say…

The reason you’re not seeing growth in your baking business, the reason it feels like you’re not making any money, is because you aren’t pricing your products properly. And you might be saying, “Well, Janelle, I priced out everything and it just seemed too ridiculous to charge $100 for two dozen cupcakes.”

Well, sis, that’s the MATH! Numbers don’t lie. So many of you are charging for your products and services based on emotion, and your “emotional” pricing is going to plummet your business.

While you may think $100 for two dozen cupcakes is ridiculous, someone else may think that’s a bargain! You can’t let your limiting beliefs and your perceived value determine how you price your products. If you do, you’ll end up overworked, working for pennies, burnt out, and resentful because you are personally funding this business (let alone giving money away!).

By underpricing, you’ve now conditioned your clients to believe you are the low-price leader, making it challenging to raise your prices later. Friend, I don’t want you to be stuck on this never-ending hamster wheel of frustration, waiting for the day you magically start making more money.

This is why I've created tons of free pricing resources and why I spend an entire week inside my masterclass teaching you how to price your products from the jump so you can make money from your very first sale. It’s also why I have a pricing membership community that I meet with every month to check in with their pricing so they can make the money they deserve and are working so hard for.

And since we’re talking about pricing here is a simple pricing formula for you to follow so you can get on the right track when pricing your products!

Costs + Labor Costs = JUST THE COST OF DOING BUSINESS

Costs + Labor Costs + DESIRED PROFIT = a “FOR PROFIT BUSINESS!”

Those who are looking to open an actual storefront: You must first be able to generate and calculate a PROFIT on your products, from home, before you can even begin to save up the money required to open a bakery!

To be clear, your LABOR COST, or hourly wage is what your SALARY IS! That’s what you’re supposed to live on! What you invest back into your family and household. What you buy DINNER with. What you pay for soccer with!

PROFIT is what’s left over AFTER ALLLLL THE BILLS HAVE BEEN PAID. (but some of you are too all in your feelings to take the time to properly add all that crap up!)

But there will be NOTHING “left over,” AT ALL, unless you factor in a DESIRED PROFIT from the beginning.

Profit is the money that gets reinvested into growing the business, (upgrading or purchasing new equipment, ordering new tools, more supplies, hiring your first employee, etc) and signing a lease on a commercial kitchen! That comes from your PROFIT! Profit is what gets paid out to the owner after the end of the year for working her face off and DILIGENTLY managing her numbers.

If anyone else has taught you otherwise, it is WRONG!

Stop making excuses for why your pricing is what it is. If you really wanted this business to work and wanted it to make money, you would follow the data. Numbers don’t lie, sis.

And if you still have no idea how you should be pricing your products, what you’re doing wrong, or the numbers aren’t making sense, click here and learn about Passion To Profit because you need to be inside.