sounds good to me....
Good luck to you....
But...here I can buy a loaf of whole grain bread at walmart ( yet!!) for $3.80....and even a loaf of ordinary supermarket sliced bread is easy $2.50.
$4.00 wouldn't be too much in my opinion....even $4.50.
Linda C

I agree w/Linda on the prices,I also thought you were a little low.I wouldnt mind paying a little more $$$ for a high quality product.Good luck,let us know how it turns out.

Shelley

Thanks, Linda! I get your point about the prices. I do plan to have an "ingredients" list available to show exactly what goes into my breads. I didn't want to charge too much and turn people off, that is why I've spent the day pricing out the ingredients as much as I can. I plan to start small, only a few bags of rolls and maybe 6 or so loaves of bread.

Teresa

Don't sell too low.

I'm assuming you're in this to make a profit. The materials that go into the bread is a small part of your costs. Your major cost is "labor". Yeah, you. Don't sell "yourself" too cheap.

Also keep in mind that "perceived value" is important. If potential customers see "cheap" in your pricing, they may assume "cheap" in your product. Just back up your value with a really good product.

And finally, if you start out too low, you'll have a hard time raising prices when you realize, after counting your pennies at the end of each month, that maybe you aren't making a profit. You can always drop prices (a bit) if customers balk for too long. But trust me, raising prices is not seen as good buiness.

There's always someone who'll do it cheaper. Your challenge is to do it better.

Joe

Teresa, I recall at Pane Camp you took us to the Piedmont Triad Farmers Market. They had baked goods; have you checked their pricing? I also remember the Goat Lady's cheeses. What a great farmer's market. Last Monday (Monday only market) I went to our HUGE market in Webster, FL. They had several baked goods vendors; your prices are in line with theirs--for what it's worth.

Knowing your bread baking skills, I certainly wouldn't pass you by. Good luck!!

It will also help if you make your packaging attractive. It need not be expensive though. Use plastic bags for your products and tie them with twine. Have the ingredients printed on brown paper with an artsy font and tied to the twine. Have a name for your "store" like Teresa's Appalachian Loaves...just something for people to remember and have good, homey associations.
That way, later when someone asks them "where did you get the bread? They can say, Oh this is a Teresa's' Loaf".
And the packaging is decent enough to give as a quick gift.

Maybe stick a rosemary sprig in the twine, if you have plenty.

That sounds great, bumblebeez! I do have plenty of rosemary right out the front door. My quilts are sold on Etsy under "bungalow stitches" maybe the bread could be "bungalow bread?" Ha!

I'm just sort of trying this out for the first time this Saturday -- that is if I get the bread made Friday night after I get home from work. Yes, I still work full time. So I think I will keep it simple at first to see how it flies.

Teresa

samples are key with this kind of thing. The loaf that doesn't quite cut the "looks" should be cubed up and put out as samples. (and keep half of it for next week in the freezer well wrapped.)
Personally I wouldn't have a tray sitting out...just a small covered flat dish that you have set aside..asking if they'd like a sample after a dialog is opened up.

I prefer dealing in whole dollars. And when I sold at craft shows and farmer market I did that too. You know I don't see a problem with pricing the "heartier" breads and definately rolls at $5. And then offering 2 for $8 I bet you will sell alot more...and your still in line with what you orignally were thinking for pricing.

I used to sell a TON of jams. I sold pints for $4 and half pints for $3. Or two pints for $5.

Oh, I Love the name Bungalow Bread. It evokes homey, old-fashioned comfort food. Do call it that, it's perfect!

I agree with the others about not selling too low. The organic market I go to has a table heaped with whole grain breads, which never looks appealing to me as the loaves always look anemic even though they are whole grain. If you eggwash the tops of your bread, and maybe add some seeds (sesame or poppy), I think that would help add some curb appeal. (I can't remember how you finish your bread, so it's only a suggestion born out of my personal Farmers Market experience. Even buttering the tops always makes it look beautiful.) In my mind, I would just want it to look finished, which I think is what is lacking at my local market. I also think their bread always looks dry, which doesn't really appeal to me. There is no doubt in my mind however, your bread will be beautiful.

Don't forget to remind people they can use your rolls for slider buns (if they're small). When I've done marketing in the past, I find it really helps sell the item if you tell people what they can do with it. (We all need inspiration sometimes.) I remember one sale we had where we were trying to sell some hog farm slats made out of oak. They weren't moving until we stacked them together like an ''A Frame'' (or hog pen) and put a sign on them that said ''Tomato Shades''. They sold like hotcakes after that. I remember at the time I even thought we ought to save a few, since there was a run on them! (Yes, I was a victim of my own marketing. ;)

Just for kicks and grins, since Lowspark brought up the whole idea of Monkey Bread, I've been craving some. Maybe you could try some of that..Sweet and Savory. I would almost bet you'd sell out of that first! It's certainly a ''Bungalow Bread'' idea that would make me remember you. Also, if you do have any bread left over, don't forget you can make home-made croutons and probably sell them the next week.

I love the idea of rosemary wrapped with twine bread loaves. Good luck to you. Let us us know how you make out!

I'll be thinking of you when I make my Cinnamon Raisin Pecan Bread tomorrow. I'm trying to get close to the bread from the French bakery that I'm almost out of, and only hope I'm successful!

Teresa, I love the name Bungalow Breads.

There are three vendors at our farmers market that sell breads. All three are what I would call Artisan Bakers. Their loaves sell between $4.50 and $5.00 a loaf. One of them also makes wonderful big buttery croissants and they are reasonably priced at $2.00 each.

If you are the only vendor selling breads you can probably charge a little more. But if there is any competition you might have to price accordingly.

I'm sure your breads will be a big hit.

Ann

When you say you can "sell baked goods to consumers" - you mean you don't have to bake it in a kitchen that has been certified?

Bonnie

Yes, Bonnie -- for things like breads, cookies, cakes, pies, etc. I'm sure it would not apply to meats, salads, etc.

The use of the term "bungalow" comes from my house, a brick bungalow-style that will be 100 yrs. old next year! Woo hoo! I should bake a cake and have a little party.

I checked out the Durham bakery prices: $3.69 for a 24 oz. small looking loaf. So $4 a loaf might save someone a drive into town to the Harris Teeter. We will see how it goes the first trial, then I can get more creative in my marketing. If it works out, I plan to offer the cinnamon babkas and special orders for breads and rolls. I may plan to offer quick breads too.

Thanks for all the support and suggestions!

you must have someone take a picture of you behind your table. for me.

i'm jealous that you don't have legal hoops and roadblocks!

I didn't read all the responses, but I've got two comments. If your rolls are sandwich sized I'd think that $.25 is a reasonable price over your suggested $.17. No matter where you live. Secondly, if you're packing in plastic, that crisp, stiff, crinkley type plastic says "gourmet." At least it does to me.

What a good idea. I buy bread every week at the farmers market where I work (what a great idea). Most of the breads sell in the $4.50 $5.00 range, some a little more. Rolls sell for about 50 cents each. Don't underprice your products, your time is worth money, too.

I especially like the rather "exotic" ones - fruits, nuts, herbs, spices. These are breads I probably wouldn't make myself.

Good luck.

Because this market is in a small sort of rural town, I'm going to start with just a few basic offerings. If people buy, I can chat them up about what they like. It could be a "white bread" crowd or maybe they have heard of focaccia!

The rolls will be small dinner rolls - a little larger than Sister Schubert's. I've decided on a bag of 10 for $2 and $4 for the loaves.

For some reason, I don't mind paying a few dollars more at the farmer's market. Probably because I know that it is grown locally and/or homemade by someone that is trying to make a few dollars.

I think it's a great idea and you probably will do well. You may want to ask the owner/seller to write down if customers request certain type of bread. That way your business can grow.

Teresa, I think that's a great idea! I agree about not pricing it too cheap, your labor and skills are worth a lot!
At a local farmer's market, a franchisee of this company sets up a booth and always sells out before 12! They don't wrap it specially, just good bread and samples! They also sell pancake mix (meh) oatmeal chocolate chip cookie mix, and a variety each week of sweet and savory breads. They're always busy! I know that you can do just as well and I love the name you've chosen and the presentation with the rosemary!
Take a look at their site.

Here is a link that might be useful: Great Harvest

Before you know it people will be lining up to purchase your breads. I know just how good your recipes are from Pane camp (I wish I could insert a growling stomach). You may have just found yourself another full time job ;-)

I wouldn't balk at the aboved mentioned prices at all. Anyone that loves good bread will buy you out rather quickly. I wish we had a decent farmers market that sold homemade anything...I would stock my freezer.

Have fun and let us know how it all turns out. I'm excited for you!

Ahhhh, remember that focaccia that we baked?

Here you are (Ms. Bread teacher) ready to tie something up with your string!
See it's meant to be that you tie rosemary to your bags of bread!

Man o man we had a good time at Pane Camp! I just went through the pictures I took of all that beautiful bread and the fun times we all had together.

Teresa, I think that's a great idea. Here bread at the farm markets is much higher than that and my neighbor next door makes a "specialty" maple cinnamon coffee bread type thing that she sells for $20 EACH at Christmas. I was astounded...

In Traverse City the farm market was selling a plain round loaf for $6 and an Asiago cheese loaf for $7, but Traverse is a tourist destination and rather "upscale" for Michigan.

I wouldn't balk at all about your prices and I'm also envious of your ability to sell without the Health Department certifying your kitchen. Here they will let "charitable organizations" have bake sales, but I can't sell out of my kitchen.

Good luck, you'll do great, I'm sure. With all your bread making experience, you can branch out if it goes well enough and as you have time.

Annie

I love the name Bungalow Breads too! Good luck with this! Please do post pictures!!

I love the name too. Good luck, Teresa... I'd be first in line for your bread..Also, I'd like to hear more about Pane Camp. Was this a one time thing or will it be repeated?

jude

Theresa, do you have a picture of your bungalow? If you do, email it to me and I can make you some tags for your bags or at least design one you can print off yourself.

I'd love to buy your bread. Wish we were closer...

If you need packaging supplies, consider nashville wraps or some other type of place that sells decorated bags.

Here is a link that might be useful: nashville wraps

This all sounds so great Theresa. I too love the Bungalow Bread name. A couple of cautions though. Please do consider making the price of the bread the higher $5. I know you're trying to take into consideration your region/customers, but does that Harris Teeter place really use organic flour? And what if the flour gets used up and it's not on such a good sale next time. The thing is you really don't want to have to raise your prices in the foreseeable future. People really hate when you do that. It's better to start with a higher price and let people decide if they can afford your bread. The $5 Artisan loaf in the big city is $8. Just a consideration. The main point being it's better to be a bit high than have to change prices in six months or even next year. People have long memories for such.

The other thing is I really like the rosemary idea but again, is that something you're going to be able to keep up for the long run? Just how much rosemary do you have? LOL You could always put a cute tag on the loaves and say free herb sprig for introductory time or something like that.

I wish you the best and think you've got a great idea. I agree it's smart to start with a few things but don't hesitate to bring a few of something different each time to test them out.

Thanks for your input, coconut! Yes, the Ninth Street Bakery uses the same organic flour that I bought yesterday. And I will always be able to buy the 25# sacks of flour at Lindley Mill at that price -- it was not on sale. Yes, I really do have a huge rosemary shrub in my front yard. But I think I will tie some sprigs together with twine, stick them in a jar of water and offer them as a freebie to customers.

The prices I have decided on are at least 2.5 times the cost of the ingredients and some are more than that. I have averaged the cost of the flours to .45 for a pound of flour -- about 3 cups, using 5 oz. by weight of flour for a cup. I'm mostly keeping to simple recipes this first time that do not use a lot of butter, dried fruit or other ingredients. I have to keep in mind that I will be doing a whole lotta bakin' on Friday night -- after having worked a full day. I do not want to spend money on extras right away until I see how this will succeed. Anything that doesn't sell can go in the freezer or to family, neighbors or co-workers. I can't take it to our food bank.

One year I bought bread bags from King Arthur- they are sturdy plastic bags sized for bread - and they weren't too expensive.
Sorry, foodonastump, but I hate that crinkly plastic you mentioned, it rips easily and isn't freezer proof at all.

And,...go root/layer some rosemary cuttings.

Oh wow, I hope it will work for you. Best of luck. I don't sell breads in farmer's market but a small circle of friends buy breads from me. I sell a medium loaf for $5. It's a bit more than what you pay for in a specialty store but these people can't wait to pay me $5 for a loaf every week.

It sounds like a great way to make some extra cash and have fun at the same time. I wish you luck.

I'm not trying to dampen your enthusiasm but I was wondering if you might need some sort of precautionary insurance. From my limited business experience doing craft shows I think that insurance is an important component. Just a thought...

well, I only wish I lived close enough to you...

to buy home baked breads from someone that I trusted to make them the way I know you will...best of luck! I know you'll do well...

Teresa, when and where is the farmers market? I may be in the Chapel Hill area next Tuesday-Thursday. I hope it goes well for you! I go to the Greenville FM, they have alot of jams, jellies and baked good that sells very well! I've thought about making salsa and selling it there, but it just wasn't to be this year. Wishing you well! Gina

Teresa, I wish you well in this endeavor. I envy the people that will be able to buy your breads.

Just a logistics question. How do you bake enough loaves and rolls to have them fresh for the day of the market? Do you have more than one oven? Are you going to have to stay up all night baking? Just curious, and feeling a bit dense.

Sally

obxgina - the market is in Gibsonville and is only open on Saturday

Sally - I plan to bake Friday night, only have one oven, will stay up as long as I can. I plan to make up a refrigerated dough tonight that will be ready to bake Friday night. I plan to only take a few loaves and a few bags of rolls on Saturday. Naturally I want the bread to be as fresh as possible. I work a full-time job, so I must bake Friday night.

Being the very realistic and practical person that I am, I will not be biting off more than I can handle. I'm only going to try to sell a few loaves and rolls to see if anyone at this market will buy them. I'd love to get some regular customers and some custom orders that would go beyond the end of the market in November.

Teresa

My hat is off to you, Teresa. Good luck with it!

Sally

Sending you lots of mojo and good karma for your endeavor.

It's almost 8:00 pm EDT and I have 4 loaves of white enriched bread rising in their pans, 4 dozen yeast rolls rising on sheets, and one large recipe of wheat loaves rising in the bowl. The card table is ready, with a table cloth with it and I cleaned a chair for me to sit on. I have some shopping bags ready (plastic), I got change today in accounting, and I know what I'm gong to wear tomorrow.

My back is hurting, so I'm off to chill on the sofa while waiting for everything to rise!

Teresa

I hope you are now in bed, asleep and dreaming of selling out in the first hour. I know how good your bread is and I'm sure it will go fast.

Good Luck tomorrow!

Lee

You will sell every last bit!!!!!!!!!

Good Luck Teresa! It sounds like a wonderful idea so I hope you sell well today. And I love the name Bungalow Bread....it's perfect.

Please let us know how you did on your first day!

Sending wishes for a successful outcome.

SharonCb

Looking forward to hearing about your day Teresa. I know that it won't take you long to sell out.

Ann

Teresa,
Hope it went well, can't wait to hear!

Kim

Here is Teresa's update post..

Here is a link that might be useful: Update on the Farmers Market

Teresa, you have inspired me to try selling baked goods at the farmer's market on the library lawn. It will be in its third week Saturday. I've not decided what to bake, but your experience starting small turned out very well, so I won't take much the first week.

I called the health department and there are no kitchen regulations, which is good because I will have a single bowl sink in the bakery when the kitchen is finished.

I need to find a way to help pay for the new kitchen. Putting it to work should be fun.

Judy

Good luck to you, Judy! Starting small is a good way to start until you can see what amount of traffic your market has. I plan to make some orange sweet rolls for Saturday, put them in small sandwich bags, display them in a napkin lined basket and hope they sell out immediately! LOL!

I'm probably not going to go with the name Bungalow Breads, the main reason being that I may not stay in this house. For right now I'm not posting a name on my sign, just introducing myself by my name when people ask. I will want to perfect my Parker House roll recipe. People in the South love Parker House rolls! It's the roll of choice for every holiday and special occasion meal. But I don't know how many cooks still make them.

Teresa

Your orange sweet rolls sound scrumptious. You will have to hold on to the basket so the vacuum doesn't suck it off the table, lol.

I heard there were people lined up last week when the market opened at 9 a.m. Weekend breakfast time! I am thinking of making fresh blueberry scones, cup cakes made from old family recipe for chocolate cake, few loaves of bread and some dinner rolls made with challah dough. In our small town (about 2,700 pop.) most everyone knows each other, so waiting on a name is a good idea. Choosing a name for a business is too much commitment, lol.

Judy