I have been asked to make 6" long sub bread and I am curious as to what other people charge for this. They are wanting approx. 100 loaves to start out with and then increase to about 250. It would be just a basic white bread. What do you think?

A few things that decide it for me: 1) cost of ingredients used per recipe, 2) how much that recipe produces, 3) how much I want paid per hour to bake it.

For example (mind, this is a quick bread recipe): My banana bread recipe makes 1 loaf and costs around $5-6 dollars in ingredients. I pay myself $8/hr, and it takes around 20-30minutes for me to mix and place in the oven. I sell my banana bread for $10/loaf.

Granted, you're going to be working with yeast breads, so the ingredient costs will be lower per batch/loaf (since it's mostly flour). I'd figure in all the active time you're working on it too. My pototo rolls (yeast rolls) sell for $4/dozen due to ingredients and my time (the recipe also makes 2 dozen).

Work it how you see fit. You might want to also case a few bakeries in your area and see what they are charging. My guess would probably be around the $2-3 range per 6" loaf though.

Good luck and congrats on the business offer

for my normal dinner rolls that I do - I charge $5.00 per dozen (they are a pretty good size dinner roll) so I was thinking about something like $10 per dozen on the 6" loaves (that including a discount for ordering from me on a reg. basis in that quanity) does that sound okay?

does $10 sound to high? The 6" inch loaves (that I made for practice today) were approx. 6ounces. I am doing this by hand no sheeter. It took me about 15 min. to get about 15 done

Just a quick math thingy that should be 37.5#s of flour, 100 is 8.33333 dz. The timing will get faster. You should be able to knock out 100 in less than 1/2 hr. I know that sounds fast right now, but once you get going it will go rather fast. With roughly a 3/4 hr bench rest, portioning about 20 min. rough form and rest an hour, once you get the last one done the first ones should be rested enough so that would be like a continuous thingy. That's what my timing would be. So I'm just basing it off of that. All of that is depending on oven capacity so you don't get caught in an over proof situation. Do you have sheet trays for these? Your looking at a dz per tray roughly for easy count.

The other thing are they seeded? If you are seeding put your seeds in a tray, and wet them down, then give your roll a dunk.

As far as price it depends on your cost, speed. Like I said though it does sound like a good price to me.

Mike

I have a tray that can hold 15 at a time and my oven can hold 3 trays at a time. No seeds. If $10.00 sounds good then I will stick with that I just want to make sure that I am not completely ripping myself off and that they won't be like "wow, that is expensive"