Free tool · no signup
Home Bakery Profit Tracker
Sales aren’t profit — the flour gets paid back first, then you. Log each sale day in three jars — update it as the day goes — and watch the weeks and months add up.
My menu & costs
Each item carries your price and what one sold item pays the business back (ingredients + bags). Price changes apply to new days — logged days keep what you actually charged.
Not sure what an item pays back? Cost the recipe in our free pricing calculator and give it the same name as your menu item — the cost and baking minutes show up here automatically.
Log a sale day
No menu yet — add items above to log by item, or just use the totals below.
Save as often as you like — mid-morning, after the rush, end of day. The same date updates in place.
Priced your bakes yet? The numbers here are only as honest as the price — our free pricing calculator sets it, and a recipe saved there fills in your costs here automatically.
Want more weeks worth logging? Your porch shop page is free — your menu, your photos, your pickup window, where neighbors actually find you.
List your porch shop — always freeHome bakery money questions, answered
- How much profit do home bakers make?
- It varies hugely with price and pace — but porch-scale bakers who price with the ×3 method commonly clear a few hundred dollars a month working a handful of hours a week, and the busiest custom-cake bakers far more. The trap is mistaking sales for profit: the flour gets paid back first, then your hours. Track both for a month and you’ll know your real number — that’s exactly what this tracker shows.
- How do I track cottage food income?
- Simply, and close to the day: write down what you sold, what the ingredients and packaging for those sales cost, and the hours you worked. Sales minus pay-the-business-back minus your wage is what’s actually left to grow on. This free tracker does that math per sale day and rolls it up by week and month — no spreadsheet, no accounting software.
- What counts as profit for a home bakery?
- Not the money in the cash box. Profit is what remains after you pay the business back for ingredients and packaging AND pay yourself for your hours. If there’s nothing left after those two, the bakery broke even and you worked for your wage — fine, but not growth. The leftover is the grow jar: the bakery buying its own next upgrade.
- Do I need accounting software for a cottage food business?
- At porch scale, almost never. A weekly habit of sales / costs / hours tells you everything decision-sized. This tracker is educational, not accounting — keep your receipts, and when tax season comes, bring your totals to a tax person who knows your state. (Your weekly log makes that conversation a five-minute one.)
This is the three-jar money lesson from our Utah porch-bakery guide, as a living tracker. Selling from home in Utah? The legal side — labels, paths, fees — is free too: Utah cottage food laws, in plain English.