What on Earth Is a Baker’s Gross? The Facts!

Last updated on August 8th, 2024

Among terms in baking you may have come across the intriguing and somewhat mysterious concept of a “Baker’s Gross.” So, what exactly is a Baker’s Gross, and why does it matter? Let’s unravel this unique numerical nugget from the baking world.

What Does “Baker’s Gross” Mean, Exactly?

While the definition of a baker’s gross is somewhat up for debate, we have to think about this question from multiple logical standpoints.

Let’s start with ‘what is a gross?’ and ‘How much is a gross?’. A gross is typically a dozen X a dozen.

So mathematically that would be 12 X 12 which equates to 144. As this is a baker’s gross, one point of view would be that the new mathematic formula is 13 X 13. So the new answer is 169.

Pretty simple, right?

Wrong.

A gross might work with a dozen, but bakers famously have their own term for dozen. On top of this, the term ‘short dozen’ might also be involved in the grand total of what a baker’s gross is.

The mathematical formula could be a range of things as bakers could use a short dozen instead which is 10. This means, logically, there are three different formulae to look at.

• A dozen of a bakers dozen : 12 X 13 = 156
• A short dozen of a bakers dozen : 10 X 13 = 130
• A bakers dozen of a bakers dozen : 13 x 13 = 169

Personally, I believe that the most likely answer would be the latter. A baker’s dozen of a baker’s dozen makes the most sense to be the definition of a baker’s gross.

After all, a gross is from the French words Grosse douzaine which translates into ‘large dozen’ so one would assume that a baker’s gross would take the largest possible values which in this situation would be a baker’s dozen.

That makes the likelihood of a baker’s gross being related to a ‘short dozen’ a lot lower which means it is a choice between being either a dozen of a baker’s dozen or a baker’s dozen of a baker’s dozen.

For those of you completely foreign to the idea of bakers having their own measurements, a baker’s dozen is 13.

This is most likely from the 16th century when bakers would sell their products to retailers by the dozen and add an extra product as a representation of the retailer’s profits.

If you’re intrigued by this article and want to know more about baking in general, feel free to check out our other work on baking puns and baking flour!

Historical Context

The concept of a “baker’s dozen” dates back to medieval England, specifically in the 13th century. During this time, bakers faced severe penalties for shortchanging customers, including fines or even physical punishment. To avoid accidentally selling underweight bread and risking punishment, bakers would add an extra loaf to every dozen as a precautionary measure. This practice became so common that it was eventually codified into law by the Worshipful Company of Bakers in London.

Evolution of Measurements

Throughout history, various cultures and professions have developed their own unique systems of measurement. The baker’s dozen is just one example of how trade practices can influence numerical concepts.

Interesting Facts

1. The term “gross” comes from the Old French “grosse douzaine,” meaning “large dozen.” This further supports the idea that a baker’s gross would use the largest possible values in its calculation.
2. In some jurisdictions, selling a “dozen” items but providing 13 could be considered false advertising. However, the practice of a baker’s dozen is so well-known that it’s generally accepted.
3. While the baker’s dozen is well-known in English-speaking countries, other cultures have different practices. For example, in German-speaking countries, the term “Bäckerduzend” (baker’s dozen) is not commonly used.
4. The number 13 in a baker’s dozen is a prime number, while a standard dozen (12) is a highly composite number with many factors. This difference can lead to interesting mathematical properties when working with these quantities.
5. Today, the concept of a baker’s dozen is often used metaphorically to describe any generous measure or bonus, extending beyond the world of baking.
6. The “short dozen” mentioned in the text (10 items) is less common but still used in some industries, particularly in selling certain bulk items.
7. Some bakers historically believed that making 13 items instead of 12 would ward off bad luck, linking the practice to superstition as well as practical concerns.

Gross vs. Baker’s Gross: Understanding the Distinction

While both terms involve quantity measurements, there are significant differences between a standard gross and a baker’s gross:

Standard Gross

• A gross is a unit of measurement equal to 12 dozen.
• Calculation: 12 × 12 = 144 items
• Derived from the Old French “grosse douzaine” meaning “large dozen”
• Commonly used in various industries for bulk quantities

Baker’s Gross

• While not standardized, it’s generally understood to be related to a baker’s dozen rather than a standard dozen.
• Calculation: Varies, but most commonly accepted as 13 × 13 = 169 items
• Stems from the baking industry’s use of a baker’s dozen (13 instead of 12)
• Primarily conceptual and specific to discussions about baking quantities

Key Differences

• A standard gross uses a regular dozen (12) as its base, while a baker’s gross uses a baker’s dozen (13).
• A standard gross contains 144 items, whereas a baker’s gross typically contains 169 items.
• The standard gross is a widely recognized and used measurement. In contrast, the baker’s gross is more of a concept than a standardized measurement and can be subject to interpretation.
• The concept of a baker’s gross allows for multiple interpretations (e.g., 12 × 13 or 10 × 13), while a standard gross is firmly defined.
• Standard gross is used across various industries, while the baker’s gross is specifically related to baking and is more of a theoretical extension of the baker’s dozen concept.
• The standard gross has a long history in trade and commerce, while the baker’s gross is more of a modern extrapolation based on the traditional baker’s dozen.

FAQs on a Bakers Measurements