Built by Bakers, for Bakers
DoughMetrics exists because we lived the problem. We ran a baking business, struggled with pricing, and built the tool we wished we had.
How It Started
It started the way a lot of baking businesses start: Jenn was making things people loved, and they kept asking her to make more. What began as gifts for friends turned into orders, then a real business with real expenses.
The baking part was never the hard part. The hard part was everything around it -- figuring out what a single cookie actually costs to make when you buy flour in 25-pound bags, butter by the case, and vanilla by the bottle. Figuring out whether that custom cake order is actually profitable after you account for packaging, time, and the ingredients that went into three test batches before you got the recipe right.
We tried spreadsheets. We tried general business tools. Nothing understood how bakers actually work. The unit conversions were wrong. The cost tracking was too rigid. Everything assumed you were selling widgets, not wedding cakes.
So Brian started building something that did. Not a generic business tool with a baking skin on it, but software designed from the ground up for the way bakers buy ingredients, develop recipes, and price their work.
What We Believe
Too many talented bakers undercharge for their work. They pour hours into perfecting a recipe, source high-quality ingredients, package everything beautifully -- and then price it based on a gut feeling or what they see other people charging on social media.
The result is predictable: long hours, thin margins, and the creeping feeling that maybe this business thing is not actually working. Not because the product is not good enough, but because the pricing is not grounded in real numbers.
We built DoughMetrics to fix that. When you can see exactly what every recipe costs -- ingredients, packaging, time, everything -- you stop guessing and start making decisions based on facts. You charge what your work is actually worth. You say yes to the orders that are profitable and recognize the ones that are not.
Our mission is simple: help bakers stop undercharging and start making real profit from the work they love.
The Team
Jenn
The Baker
Jenn is the reason DoughMetrics understands baking, not just business. She brings real recipe development experience, deep ingredient knowledge, and an eye for the details that generic software always gets wrong -- like why you cannot just halve a cake recipe and expect it to work, or why packaging costs matter more than most bakers realize.
Brian
The Builder
Brian handles the engineering and product side. He builds the features, keeps the numbers accurate, and makes sure everything works the way bakers actually need it to. Having watched Jenn wrestle with spreadsheets and unsuitable tools firsthand, he understands the problem in a way you do not get from market research alone.
What Makes DoughMetrics Different
Built from real baking experience
Every feature in DoughMetrics comes from a real problem we encountered running a baking business. The unit conversions, the cost calculations, the way recipes and ingredients connect -- all of it is designed around how bakers actually work, not how a software company imagines they might.
Not generic business software
We are not a general-purpose inventory tool or an accounting app trying to serve every industry. DoughMetrics does one thing well: it helps bakers understand their costs and price their products. That focus means every screen, every calculation, and every feature is designed specifically for you.
Honest and transparent
We do not hide features behind surprise paywalls or use dark patterns to get you to upgrade. Our free plan is genuinely useful, our pricing is straightforward, and we are always honest about what the tool can and cannot do.
Ready to See What Your Recipes Really Cost?
Sign up free and enter your first recipe. You will have real cost numbers in minutes.