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Example prices by size
Rosca sizes: weight and servings
Bakeries name their sizes differently. One chain’s “medium” weighs 500 g and another’s “small” weighs the same, so put grams (or pounds) and servings on your menu. Customers understand “1 kg, serves 10 to 12” without asking.
Servings assume a slice of about 80 to 100 g (3 to 3.5 oz), the same rule as the cake serving chart by weight. In Mexico, Soriana sells its large traditional rosca for 10 to 12 people.
What it costs to make one
Start from your cost, not from someone else’s price. A rosca takes flour, butter, eggs, sugar, yeast, milk and orange zest, plus the ate (fruit paste), figs, cherries or candied fruit on top. Then come the plastic babies, the box or bag and the label, which belong in the price as much as the dough does.
Use this month’s prices. In Mexico, GCMA and Profeco estimated that baking a rosca cost 10.8% more in January 2026 than a year earlier: yeast up 33%, ate and eggs up about 20%, flour up 10%, butter flat and sugar down 15%.
Your hours count too. Kneading, shaping, decorating, baking and packing a batch takes real time even while the dough rises on its own. Split the batch’s hours across the roscas it makes.
Rosca de reyes price by size
The same math for all three weights. A small rosca doesn’t cost half as much as a large one, because shaping, decorating and packing barely change with size. That’s why a 500 g rosca costs more per serving than a 2 kg one.
These are example numbers. Enter your own ingredients, packaging and hours in the bakery pricing calculator to build your own price list.
