The method travels perfectly - it's currency-blind. Effective yield, overhead-per-unit, and Selling Price = Cost ÷ (1 − Profit%) work identically in rupees, dirhams or euros. Your discipline is the asset, not the numbers plugged into it.
What DOES change abroad, and it's worth respecting: the RATIOS. In the Gulf, ingredients like butter and chocolate are comparatively cheap while labour is expensive - the inverse of the Indian structure. Two consequences: your own salary line in overheads matters even MORE (underpricing your time is costlier there), and margins on labour-heavy custom work should run higher than the Indian 25-30% habit suggests.
So: same spreadsheet, fresh local prices in every cell, a serious wage for yourself, and re-derive your margins from the new ratios rather than importing the old percentages on nostalgia.
The bakers who fail abroad usually copied their home prices, not their home method. You're carrying the right half 🙂
