- Joined Jul 16, 2010
Hello! I'm building a small baking business from the ground up, based on baking with natural, organic and local ingredients. I started about a month ago by baking two cakes for local restaurants, and I'm looking to appeal to all types of buyers. I'm currently charging $30 for a $15 tiramisu cake that takes roughly 45 minutes of physical labor to make, and does not require baking. I'm wondering what percentage of the price of ingredients should I be charging for a profit for wholesale, and then resale? Is a 50% profit margin worth it to professional bakers, or am I underselling myself?