How to price your home baking: EVERYTHING you NEED TO KNOW! Price the RIGHT way so you earn enough.

Successful home bakers never share pricing info this transparently! Here's EVERYTHING you need to know about pricing your home-baked goods so you can make more profit AND have a balanced life. If you feel you have no choice but to say "yes" to every order (and then burn out), you're not pricing the right way. I used to do the same thing! Watch this video to fix that. ⚡*DOWNLOAD THE BAKED GOODS PRICING CALCULATOR FOR FREE*⚡ You can get them by joining my free Resource Library for home bakers https://philosophyofyum.com/free-reso... *MORE PRICING RESOURCES* 1. 6 Steps to Pricing Your Home Baking with Confidence 👉 https://philosophyofyum.com/cake-pric... 2. How to STOP Undercharging and Raise Your Prices 👉 https://philosophyofyum.com/raise-pri... #homebakery #bakingbusiness #cakebusiness GET THESE INCREDIBLE RESOURCES! 🔥 RESOURCES I CREATED FOR YOU! ⚡️💻 FREE Home Bakery Masterclass: How to Create a Home Bakery with Consistent Orders - without Wasting your Time & Money on Marketing that Doesn't Work https://homebakerypro.com/ ⚡️💻 Learn to do your pricing & bookkeeping the RIGHT way so you can earn more income without feeling guilty for charging your customers full price - Confident Pricing & Profit Kit https://www.homebakerypro.com/home-ba... 👩‍🍳 SHOP MY BAKING ESSENTIALS https://amzn.to/44mzhli *HOW TO GET YOUR BAKING DONE FASTER* https://philosophyofyum.com/tips-boos... *PHOTOGRAPHY TIPS TO MAKE YOUR BAKING LOOK MORE VALUABLE*   / 18026591947016719   Thanks for watching, see you soon! Aurelia 00:00 Why you MUST price your home baking properly! 01:16 The practical side of pricing: How to calculate your selling prices easily. 03:03 The emotional side of pricing: How to STOP feeling guilty and charge clients the right way. 09:08 How to price if you live in a poorer/rural community. 11:38 Adapting your bakes for wholesale clients. 12:40 Answering "baking for the love, not for money". 16:03 How to STOP undercharging for your baking. 18:49 How to price your time (wage per hour). 19:29 Customers vanish after you give them a quote. 21:07 Should you round your prices up/down, so they're all the same? 22:22 How to convert your recipes from cups to grams for accurate pricing. 24:00 What time can you charge for? 26:34 How do you account for constant inflation? 27:28 How to price your baking for family and close friends. 29:13 How much profit should I add to each order's price? 30:08 What should I do when clients complain about my prices?