Anita Cakes Claims €90k Monthly Revenue, Sparking Skepticism

Anita Cakes Claims €90k Monthly Revenue, Sparking Skepticism

At Anita Cakes, a bakery that started with €10,000 in savings and now employs 16 full-time staff, the founder claims monthly revenues of €90,000. This figure, revealed in a video by Adrián G. Martín and reported by El Español, has triggered a broader economic debate: is such volume realistic for a cookie and cake shop? Anita herself states that cookies yield a 35% profit margin while cakes generate half that amount, noting that daily operations bring in between €900 and €1,100. With these numbers, the arithmetic becomes the center of the discussion.

From €10,000 to a €400,000 Workshop

The entrepreneur’s story describes a business that began at home and moved to a commercial space for practical reasons: hygiene and visibility. “We started making cakes at home, but I never wanted to keep it there; I wanted better hygiene, more time, and visibility,” she recounts. With €10,000, they bought a domestic oven, a standard mixer, and some second-hand equipment. Today, they produce nearly 10,000 units per month across cookies, brownies, muffins, cheesecakes, and sponge cakes, with total accumulated investment exceeding €400,000.

The flagship product hasn’t changed in eleven years: cookies. “Cookies are our number one best-seller. They’ve been the top seller since day one, for 11 years,” she admits. The record for a single day was €17,000 selling only cookies and pastries. The entrepreneur acknowledges management errors: she didn’t create a business plan and went years without paying herself for her own hours. “My biggest mistake was not prioritizing the numbers,” she admits.

How Much Is Left From Those €90,000 Monthly?

A calculation circulating in online forums starts by deducting VAT. From €90,000 in revenue, €18,900 goes directly to tax authorities at the general rate of 21%, leaving €74,380. Applying an average margin of 26%—a mix of the 35% from cookies and 17% from cakes—gross profit hovers around €19,338 per month. From there, fixed costs consume the rest: self-employment contributions, rent, electricity, accounting services, and at least one employee. The itemized calculation reveals a margin that surprises those expecting a gold mine.

Comparisons with established chains temper the astonishment. A neighborhood bakery operating for decades can bill €3,000 per day without receiving media coverage. The difference lies not in volume, but in margin: selling fewer units at higher prices. A four-euro cupcake is essentially a muffin with frosting, but in a premium central location, customers pay for the experience. In low-income neighborhoods, the same product wouldn’t sustain the business.

The Entrepreneur’s Narrative and Its Cracks

The story fits a recurring editorial mold: an entrepreneur who starts small, succeeds, and plans to franchise. “I’d love to be at the airport, in Barcelona, in Madrid... conquer the world,” says Anita. However, this template triggers automatic suspicion. Some analyses suggest such reports function as disguised advertorials to sell franchises or transfer ownership. Others go further, implying public subsidies for women’s entrepreneurship underpin the news, though no documentation supports this claim.

Skepticism isn’t unfounded. The article antiestéticatures an image of the bakery generated by artificial intelligence, rather than a real photo of the workshop or customers. This seemingly minor detail fuels distrust in the entire report. It also stands out that an agricultural entrepreneur mentioned in the same piece, with nearly €20 million in annual revenue, is described as a “Swiss watch” while Spanish agriculture faces recognized difficulties. The comparison between these profiles—model-like hands versus farms unable to cover fuel costs—is cited as evidence of favoritism, despite lacking verifiable data.

Revenue Isn’t Profit: The Most Common Misreading

The fundamental misunderstanding is confusing revenue with profit. A company can bill €90,000 monthly and still operate at a loss. Another can bill €30,000 and achieve a higher net margin. In Anita Cakes’ case, the founder provides the clue: cookies yield 35%, cakes half that. This asymmetry explains why the business pushes cookies and why the flagship product hasn’t changed in eleven years. Profitability depends on the product mix, not just volume.

Another ignored factor is the cost of time. Anita learned this through mistakes: she made fondant cakes taking hours but never charged for that time. “Time is the most valuable asset,” she says now. This lesson distinguishes businesses that survive from those that scale. It also explains why many small bakeries generate respectable revenue yet struggle to make ends meet.

The Real Business: High Margins in Expensive Locations

Baking works when three conditions align: high-margin products, affluent locations, and repeat clientele. Cookies satisfy the first. Physical stores provide the second. The third is supported by custom orders, online sales, and event catering, channels that complete revenue up to the rounded €90,000 figure. The video’s creator estimates the physical store generates about €30,000 monthly, with the remainder coming from other channels.

The problem is this model isn’t replicable in every neighborhood. Young customers don’t buy trays of cream-filled pastries with candied fruit; older demographics sustain that consumption in traditional bakeries. Anita’s audience differs: they buy premium-priced cookies, not dozens of muffins. It’s a niche business with luxury margins, not a volume-driven neighborhood bakery.

What the Calculation Doesn’t Fully Clarify

The arithmetic leaves a gross margin of approximately €19,000 monthly before fixed costs, with net profit depending on payroll size and rent weight. The entrepreneur doesn’t break down these items. She also doesn’t clarify how much of the €90,000 comes from the physical store versus orders, online sales, or catering. Without this breakdown, the figure functions as a headline, not an accounting fact. And in this case, the headline is what sells.