Bakery Makes $45K... Keeps Only $4k

A bakery with a line out the door can sell $45,000 a month and still keep only about $4,000. Where does the rest go? In this video, I break down the real economics of a bakery: ingredients, labor, rent, utilities, card fees, waste, and the hidden costs most owners never see coming. You'll also learn why coffee is a bakery's secret weapon, why selling more can actually hurt profit, how to price custom cakes properly, and why the owner often earns about $13 an hour. What you'll learn: • Where every dollar of bakery revenue really goes • Why ingredients are not the biggest cost • How food waste quietly destroys margins • Why coffee has a 90% margin • The break-even point most bakeries struggle to reach • Why custom cakes are often underpriced If this changed how you see your morning pastry, subscribe for more business breakdowns like this one. What business should I break down next? Tell me in the comments! #bakery #businessmodel #smallbusiness Note: all numbers in this video use a model bakery for educational purposes. Real results vary by location and management.