tag:blogger.com,1999:blog-21604084.post115306996101166291..comments2024-03-22T06:22:42.643-04:00Comments on Lindsey's Luscious: Farmer's Market Debut!Joy Bugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21604084.post-1157972537616597372006-09-11T07:02:00.000-04:002006-09-11T07:02:00.000-04:00So glad to find your blog. I made my own farmer's...So glad to find your blog. I made my own farmer's market debut 3 weeks ago, also with pie. I would have priced them too low but for advice from more experienced sellers. our market is only a few weeks old, and the people responsible for starting it are not charging booth fees for the duration of the season so that we can all get our feet wet without breaking the bank! First week, seven 9" peach or blackberry, following week, six 9" peach and added three 5" "eat it now" size. Small sold first, Last week the blackberry and peach mix, with 5 small and 7 large. 2 large blackberry left, but a local restaurant will take what I have leftover. I bake early morning of the day I sell. Best of luck. Your pix are yummy looking.KathleenMhttps://www.blogger.com/profile/08706168001848991913noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-1153325304995345192006-07-19T12:08:00.000-04:002006-07-19T12:08:00.000-04:00Very nice blog, and I enjoyed your story about the...Very nice blog, and I enjoyed your story about the farmer's market!<BR/><BR/>Stand firm on your prices. My sister has a small bakery/cafe in Glenwood Springs, CO. She retails scratch fruit pies with lattice tops for $17, and wholesales for $15. Yes, she's near Aspen and Vail, but she says the richer they are the more they complain. (The caterers don't complain - they know they're getting the best pie around for $15. Plus, I assume they sell each piece for $6 or so.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-1153227387420115062006-07-18T08:56:00.000-04:002006-07-18T08:56:00.000-04:00What a great story. I'd stand firm on price, just ...What a great story. I'd stand firm on price, just because you <I>can</I> buy a pie for $10 somewhere doesn't mean it's a good pie. In fact your prices are cheap considering the amont of labor it takes.<BR/><BR/>I had a commercial bakery for a while and I sold desserts to restaurants, country clubs and such and never cut corners on pies by using canned filling or frozen pastry and I wholesaled a nine inch pie for $12.<BR/><BR/>There's really nothing I can think of about producing your pies in advance if you don't have the freezer space. If you had a regular spot at the market you could take orders for pies for the next week and then produce a certain amount of product over what was ordered.<BR/><BR/>Good luck!Stunned Donorhttps://www.blogger.com/profile/08760806404865427760noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-1153098482110517082006-07-16T21:08:00.000-04:002006-07-16T21:08:00.000-04:00Randi, your beautiful pie was the reason that I ha...Randi, your beautiful pie was the reason that I had the nerve to try making one from SWEET cherries! But I guess I should have used the same recipe so my crumble didn't drown. :-(<BR/><BR/>And yes, of course, I froze many of the pound cakes ahead of time. They freeze (and thaw) beautifully. And then I also strongly recommended to people that they toast or grill the slices before serving. YUM! Of course, one of my concerns about shifting my focus to pie-making is how to make them in advance and keep them fresh for the market. I don't have the space to freeze too many unbaked pies. Any ideas...anyone?Joy Bugaloohttps://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-1153097162921037932006-07-16T20:46:00.000-04:002006-07-16T20:46:00.000-04:00What a great story. I baked a really good bing ch...What a great story. I baked a really good bing cherry pie a few weeks ago. I was commenting to my MIL how anyone could sell a pie at their farmers market for 7 bucks, because it cost me 4 dollars in cherries alone. My pie was totally overstuffed though. I'm curious, did you bake the pound cakes ahead of time and freeze them?Randihttps://www.blogger.com/profile/06706134539834283798noreply@blogger.com