Are you working hard, making beautiful products, and still not earning what you should be? In this episode, Annie gets honest about the very common — and very costly — ways home bakers get their pricing wrong. Not slightly off. Wrong in a way that keeps skilled, dedicated bakers stuck.

This isn't just a maths problem, and Annie doesn't treat it like one. Pricing is a mindset problem too, and until you address both, the numbers alone won't fix it.

In this episode:

• Why pricing from ingredients alone is always going to leave you short — and what you're missing when you do
• The problem with setting your prices by looking at what other bakers charge
• What "pricing from anxiety" actually looks like, and why it's an emotional decision dressed up as a business one
• How to work out the full cost of an order — including all the time you're not counting
• The hourly rate exercise that changes how bakers see their own value
• Why undercharging isn't generosity — and what it's actually costing you
• A simple three-question framework for approaching your pricing with clarity

If you've been avoiding the calculation because the answer feels uncomfortable — this episode is for you.

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