I live in NYC, which is a really high cost of living area where a dozen eggs costs $1.69 instead of the national average of $1.12. That means if I was going to use my local prices on the site, every recipe would see incredibly expensive! Therefore for almost every single ingredient, I use amazon prices as my benchmark. This is good for two reasons, One it means that the prices on the website will be more realistic and cheaper. And two it means that everyone can get access to these prices themselves!
We do use amazon affiliate links on the site, so if you would like to support the site you can use them to buy your ingredients. I would urge you to stop by your local stores to get the best prices you can.
Even though the prices that I list might be higher than the ones that you can find, It’s still helpful to have the prices, and to know what really drives the prices of each recipe. That way you can understand if you substitute a high cost ingredient for a low one, what the effect on the total cost will be. Which is also why the charts displayed show the percent breakdown and not that absolute breakdown in costs.
Even if the raw ingredient costs are higher for me, the cost of the finished good is also more expensive. So any comparison with the finished product will generally be correct, even if the numbers are different.
Talking about finished goods, there is a large part that I am omitting from the prices. I haven’t included labor costs in any of the recipes. I will write a blog post later talking in more details. But the general idea is that: I think anyone baking at home would work much slower than someone baking for a job. Which means that any time that I put would be inaccurate for the commercial product. But if you disagree with me, then send me a message!