Chat with a baker in Echo Park changed how I price my pastries

I was complaining to this baker about how margins are tight on croissants. He just looked at me and said 'you're charging for the flour and butter, not for the 3 days it took you to learn the lamination.' That hit me. I dropped my breakfast pastry price by $0.50 and sales went up 20% in two weeks. Anyone else ever price stuff based on ingredients instead of skill?

3 comments

3 Comments

drew_park21d ago

Ha, so basically I've been pricing my stress and anxiety into everything I sell and nobody's buying it? Maybe I should just charge for my tears and see if that moves the needle.

lindamartin18d ago

Isn't it weird how we'll pay for convenience but not for someone else's burnout?

danielr9421d ago

@drew_park you'd be surprised how many people actually put a price on their peace.