Price Your Cakes with Confidence

The 5-step system every home baker needs to finally charge what they’re worth,
without guilt, guesswork, or burnout.

The Problem

Running a home bakery is rewarding, but most bakers are secretly underpaying themselves.

You buy premium ingredients, spend hours perfecting your bakes, and yet the numbers never seem to add up. Sound familiar?

You’re not alone.
Here’s what usually goes wrong:

  •  You price by “what others charge,” not by real cost.
  •  You forget to account for time, overheads, and packaging.
  •  You worry customers won’t pay more, so you stay stuck.

This free guide will show you the real math behind profitable baking, and how to apply it easily to your business.

What You’ll Learn

Inside this free guide, you’ll discover:
✔️ How to calculate your true ingredient and packaging costs
✔️ The simple way to factor in your time and labour
✔️ How to choose profit margins that keep your business sustainable
✔️ Example cake pricing breakdowns
✔️ The Good / Better / Best system for different customer tiers

Every page is practical, visual, and designed for home bakers who sell.

About Faye

I’m Faye Palmqvist, pastry chef trained at Le Cordon Bleu London and former pâtisserie owner. I’ve lived both sides of the baking industry: home bakery and professional kitchen.

I’ve made the mistakes, undercharged for years, and built systems that changed everything.

Now I help home bakers run calm, confident, profitable businesses, one system at a time.

Stop guessing your prices. Start baking with confidence.


Get your free 5-Step Pricing Guide today and transform how you price forever.