31/07/2026
Pricing is not about following trends; it’s about running a sustainable business.
Pricing isn’t just about doing what everyone else is doing. It’s about carefully calculating the actual cost of production and adding a reasonable profit margin to keep the business running. After all, the primary goal of any business is to make a profit.
According to the concept of opportunity cost in economics, every ₦2,500 cake takes time, effort, and resources that could have been invested in producing a more profitable order. If I spend an hour making a cake that barely covers my production costs, I’ve lost the opportunity to use that same hour on work that truly sustains my business.
More importantly, customers aren’t only paying for flour, eggs, butter, or other baking ingredients. They’re paying for the skill, creativity, experience, consistency, hygiene, excellent customer service, and the years spent mastering the craft. These are real business costs that are reflected in every order.
I’ve seen the ₦2,500 bento cake trend, and I’m genuinely happy for anyone who has found a way to make it work. But every business operates differently. I price my products based on my ingredient costs, premium packaging, electricity, gas, labor, equipment maintenance, and the quality standard I refuse to compromise.
That’s called cost-plus pricing. If I ignore these costs simply because a trend is popular, I won’t be building a sustainable business. I’d rather charge a fair price, deliver exceptional quality consistently, and stay in business for years than follow a trend that doesn’t align with my business model.
Let’s also remember that high sales with little or no profit do not necessarily mean a successful business. Revenue is important, but profitability is what keeps a business alive.
Every baker should know their numbers, understand their costs, and price with confidence. Trends will come and go, but a profitable and sustainable business will always stand the test of time.
