Wow beautiful video and nerdy data, this is fantastic, I couldn’t ask for better content 😍
themodgepodge
Just for fun, here’s a US comparison (mid cost of living area as far as food goes, cheaper electricity). Considered water and salt negligible cost.
|Ingredient|Cost at US store|Cost in use (vs. yours)| |:-|:-|:-| |Flour|5lb/2268g @ $2.59|500g = $0.57 (vs. $1.17)| |Yeast|4oz/113g @ $5.89|7g = $0.36 (vs. $0.27)| |Butter|1lb/453g @ $3.99|15g = $0.13 (vs. $0.16)| |Milk|1 Gal/3.8L @ $3.19|50mL = $0.04 (vs. $0.07)| |Eggs|12 @ $2.79|1 = $0.23 (vs. $0.27)| |”Topping?” Let’s call it 8g sesame seeds?|2.25oz/64g @ $1.99|$0.24 (vs. $0.62)| |25min of 2400W electricity|$0.11/kWh|$0.132 (vs. $0.32)| |Total||$0.21 each (vs. $0.36)| |Hypothetical flour/water/salt/yeast only roll||~$0.14 each (vs. $0.23)|
“Topping” is around 20% of your total cost, so that would skew it a fair bit, esp. since the store-bought ones don’t appear to have any topping. US one would go a bit higher if you used a nicer bread flour.
Additionally, it’s fairly likely that the store-bought one doesn’t contain milk, butter, or eggs. Your homemade cost would be much, much lower if you just made a plain flour/water/salt/yeast dough.
How much do you value your time? Throw in 4 hours of labor and you’re vastly more expensive than the grocery store, even at minimum wage.
That being said, I’d make em homemade constantly if I had the free time
Inevitable_Cat_7878
Nice work!
There are pros and cons to making you’re own bread. You control the ingredients, so things like sodium benzoate or sodium silicoaluminate or other stuff that commercial bakeries use are not used in your recipes. Also, they can buy in bulk, so their prices are, in most cases, half or less than what we pay at retail.
I’ve calculated that my dinner rolls (9 rolls, 40 grams/roll), comes out to a little over $1 or around 11 cents each. But if you factor in time and utilities, then that goes up. It’s much cheaper to go to the store and buy a pack of Kings Hawaiian rolls.
In any case, I prefer making my own breads. I find it relaxing and the satisfaction from making it just doesn’t compare to buying it.
KitchenPumpkin3042
I get it but if you take out labor costs the ones at the store are probably cheaper. There is no way we can beat whatever prices they are getting buying flour, salt, and whatever else by the ton. Your buns look beautiful tho and I would pay extra for those anyway!!
TheOptiGamer
You say 25min for baking, but the oven is surely on for more time if you include heating it up? Other than that, it looks pretty good
democrat_thanos
The quality… is not even close. Those dogshit safeway buns are mass produced and filled with dough conditioners and preservatives
ohbrubuh
One egg is not 27 cents 🤣
Fairy2play
I’d like to have honest answer to this comment if possible because I’m curious. Why are my comments downvoted? What exactly did I do that’s “bad” or something? Let me understand and I’ll try to change stuff.
FrodoSaggin2
NO ONE CARES. CHARGE WHAT YOU WANT TO ADHERE TO A BUDGET AND ACHIEVE REALISTIC BUSINESS GOALS. OWN YOUR FUCKING BUSINESS NOT SOCIAL MEDIA.
UnusualBreadfruit306
But your buns are fresh and hot, the ones from the store are days old and stale
halhallelujah
One thing to add. Supplies to catering companies/restaurants/bakeries etc are considerably cheaper than what you buy in the shop. As in, they are buying in bulk.
You buy two kilos, they buy 100’s of kilo. This brings the suppliers cost down considerably. These companies also work off of what’s called gross profit margin.
If the buns you made are priced at £0.26. You want to have a margin of let’s say of 60%. This will cover your cost and overheads. Then you have VAT rates that also apply. Assuming you’re from England, VAT rates are at 20% for bakeries. Your bun now turns into £0.78 to sell.
The buns are cheaper in the supermarket, but I’m sure yours are better.
RevDrMavPHD
These things never consider the upfront purchase of those ingredients in their entirety. If i don’t already have enough flour, or the right kind of yeast, or whatever, i have to go buy it, and im not buying it from the store by the gram. So if I’ve only got twenty bucks and i want bread to go with dinner, it’s cheaper in the short term to buy the bread vs. the bulk ingredients to make the bread.
Otherwise, this is useful for people who bake frequently and are always sure to have these ingredients on hand.
14 Comments
Should be 1 egg $1.10
Wow beautiful video and nerdy data, this is fantastic, I couldn’t ask for better content 😍
Just for fun, here’s a US comparison (mid cost of living area as far as food goes, cheaper electricity). Considered water and salt negligible cost.
|Ingredient|Cost at US store|Cost in use (vs. yours)|
|:-|:-|:-|
|Flour|5lb/2268g @ $2.59|500g = $0.57 (vs. $1.17)|
|Yeast|4oz/113g @ $5.89|7g = $0.36 (vs. $0.27)|
|Butter|1lb/453g @ $3.99|15g = $0.13 (vs. $0.16)|
|Milk|1 Gal/3.8L @ $3.19|50mL = $0.04 (vs. $0.07)|
|Eggs|12 @ $2.79|1 = $0.23 (vs. $0.27)|
|”Topping?” Let’s call it 8g sesame seeds?|2.25oz/64g @ $1.99|$0.24 (vs. $0.62)|
|25min of 2400W electricity|$0.11/kWh|$0.132 (vs. $0.32)|
|Total||$0.21 each (vs. $0.36)|
|Hypothetical flour/water/salt/yeast only roll||~$0.14 each (vs. $0.23)|
“Topping” is around 20% of your total cost, so that would skew it a fair bit, esp. since the store-bought ones don’t appear to have any topping. US one would go a bit higher if you used a nicer bread flour.
Additionally, it’s fairly likely that the store-bought one doesn’t contain milk, butter, or eggs. Your homemade cost would be much, much lower if you just made a plain flour/water/salt/yeast dough.
[Waitrose](https://www.waitrose.com/ecom/products/crusty-roll/500509-759461-759462) **crusty roll example**: wheat flour (**wheat** flour, calcium carbonate, iron, niacin, thiamin), water, yeast, salt, flour treatment agent (ascorbic acid)
How much do you value your time? Throw in 4 hours of labor and you’re vastly more expensive than the grocery store, even at minimum wage.
That being said, I’d make em homemade constantly if I had the free time
Nice work!
There are pros and cons to making you’re own bread. You control the ingredients, so things like sodium benzoate or sodium silicoaluminate or other stuff that commercial bakeries use are not used in your recipes. Also, they can buy in bulk, so their prices are, in most cases, half or less than what we pay at retail.
I’ve calculated that my dinner rolls (9 rolls, 40 grams/roll), comes out to a little over $1 or around 11 cents each. But if you factor in time and utilities, then that goes up. It’s much cheaper to go to the store and buy a pack of Kings Hawaiian rolls.
In any case, I prefer making my own breads. I find it relaxing and the satisfaction from making it just doesn’t compare to buying it.
I get it but if you take out labor costs the ones at the store are probably cheaper. There is no way we can beat whatever prices they are getting buying flour, salt, and whatever else by the ton. Your buns look beautiful tho and I would pay extra for those anyway!!
You say 25min for baking, but the oven is surely on for more time if you include heating it up? Other than that, it looks pretty good
The quality… is not even close. Those dogshit safeway buns are mass produced and filled with dough conditioners and preservatives
One egg is not 27 cents 🤣
I’d like to have honest answer to this comment if possible because I’m curious. Why are my comments downvoted? What exactly did I do that’s “bad” or something? Let me understand and I’ll try to change stuff.
NO ONE CARES. CHARGE WHAT YOU WANT TO ADHERE TO A BUDGET AND ACHIEVE REALISTIC BUSINESS GOALS. OWN YOUR FUCKING BUSINESS NOT SOCIAL MEDIA.
But your buns are fresh and hot, the ones from the store are days old and stale
One thing to add. Supplies to catering companies/restaurants/bakeries etc are considerably cheaper than what you buy in the shop. As in, they are buying in bulk.
You buy two kilos, they buy 100’s of kilo. This brings the suppliers cost down considerably. These companies also work off of what’s called gross profit margin.
If the buns you made are priced at £0.26. You want to have a margin of let’s say of 60%. This will cover your cost and overheads. Then you have VAT rates that also apply. Assuming you’re from England, VAT rates are at 20% for bakeries. Your bun now turns into £0.78 to sell.
The buns are cheaper in the supermarket, but I’m sure yours are better.
These things never consider the upfront purchase of those ingredients in their entirety. If i don’t already have enough flour, or the right kind of yeast, or whatever, i have to go buy it, and im not buying it from the store by the gram. So if I’ve only got twenty bucks and i want bread to go with dinner, it’s cheaper in the short term to buy the bread vs. the bulk ingredients to make the bread.
Otherwise, this is useful for people who bake frequently and are always sure to have these ingredients on hand.