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Baked 14 loaves on Saturday for a farmers market and sold out in 40 minutes, then dropped a whole tray on the walk back to the car
This past Saturday was the best and worst bake day I've had since I started selling at the Riverside market back in April. I got up at 3am, fed my starter, and ended up with 14 loaves of sourdough plus a dozen focaccia squares, which is way more than my usual 8 because the weather finally cooled off and my dough was actually behaving. Sold every single thing in about 40 minutes, which has never happened before, and a guy from a cafe two blocks away asked if I could supply him weekly. I was riding that high all the way back to my car, and then I tripped on the curb and dumped an entire empty tray plus my scale onto the sidewalk. The scale survived but the tray cracked and honestly I just sat there laughing because of course. Does anyone else have a supplier setup with a local shop, and if so how do you handle pricing without underselling yourself?
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mary77617d ago
Forty minutes for 14 loaves plus a dozen focaccia squares is wild, and a weekly cafe order sounds great until you sit down and do the math on it. The thing nobody tells you is that a cafe will want a price that works for them, and wholesale usually means selling at like half of what you charge at the market. So the real question is whether that order leaves you any room at all after flour, butter, and your time, because 3am wake ups add up fast. If the numbers only work when you bake 40 loaves a week, that is not a supplier setup, that is a second job that pays worse than your first one. Nobody is going to hand you a fair price, you have to name it and be fine walking away if the cafe says no.
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