Why Should I Pay You More For A Box Cake,cupcake,cookie?
Lounge By peppercorns Updated 28 May 2014 , 5:43am by SystemMod1
AAnyone can bake from a box, follow instructions and be done with it. But wait a minute, I thought you're baking my cake from scratch, and that is why I pay more? Explain.
As a customer I would ask and expect it to be a scratch cake if I am paying premium price, but that is because I bake myself. I suppose non bakers wouldn't care and are paying for the artistry of the decorator. Anything bespoke, hand knitting,cake art or simply unique would be worth paying for IF.....and thats the rub IF I couldn't do it myself.
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Original message sent by cakebaby2
As a customer I would ask and expect it to be a scratch cake if I am paying premium price, but that is because I bake myself. I suppose non bakers wouldn't care and are paying for the artistry of the decorator. Anything bespoke, hand knitting,cake art or simply unique would be worth paying for IF.....and thats the rub IF I couldn't do it myself.
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Original message sent by peppercorns
Anyone can bake from a box, follow instructions and be done with it. But wait a minute, I thought you're baking my cake from scratch, and that is why I pay more? Explain.
"more" than what? More than the cost of the cake mix?
AAre you trying to instigate a war between scratch baking vs. from the box? Because that has been done before. What is the purpose of your this thread again?
I start with a box cake mix as my base. And I have to measure, pour and dump in my bowl the same as you, the scratch baker. Only thing I don't measure and dump is the flour, sugar and leavening. I put just as much work and time into my cake as you do yours, so why am I not going to charge it?
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Original message sent by thecakewitch
Are you trying to instigate a war between scratch baking vs. from the box? Because that has been done before. What is the purpose of your this thread again?
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Original message sent by Sassyzan
"more" than what? More than the cost of the cake mix?
AIf only it were that simple. Some customers have never even tasted cake from some scratch. Where are they going to get it?
Most people are so bombarded with foods that are engineered to make you take another bite that their pallets aren't conditioned to appreciate the subtle goodness of a scratch cake. White almond sour cream cake is so popular, I've had new customers request it before I even tell them my flavors.
I do both scratch and mixed based recipes.
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Original message sent by howsweet
If only it were that simple. Some customers have never even tasted cake from some scratch. Where are they going to get it?
Most people are so bombarded with foods that are engineered to make you take another bite that their pallets aren't conditioned to appreciate the subtle goodness of a scratch cake. White almond sour cream cake is so popular, I've had new customers request it before I even tell them my flavors.
I do both scratch and mixed based recipes.
I pre-qualify by customers and you sound like a pita. Why would I want to even waste my time dealing with you?
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Original message sent by peppercorns
I agree flourless cake and use almond instead. Guess what I mill my own almond and make marzipan from scratch.
So......your niche market is very small and even only a few of them would have any appreciation of those facts-good for you. Not everyone can appeal to the mass market--and you've clearly chosen not to....that doesn't make you any 'better' than others, just 'different'.....
My clients love my cakes and return to me over and over. They want what I provide--just as your customers do, I would imagine. My clients want to pay for what I provide--why should anyone have an argument with that?
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Original message sent by maybenot
So......your niche market is very small and even only a few of them would have any appreciation of those facts-good for you. Not everyone can appeal to the mass market--and you've clearly chosen not to....that doesn't make you any 'better' than others, just 'different'.....
My clients love my cakes and return to me over and over. They want what I provide--just as your customers do, I would imagine. My clients want to pay for what I provide--why should anyone have an argument with that?
Well said!
AI don't even get the original post, was that a question, a statement, wondering out loud, trying to get opinions?
I don't even get the original post, was that a question, a statement, wondering out loud, trying to get opinions?
I was pondering this same thing, AZ. At first I thought it was just to start a conversation, to have a yakfest. But as the thread moved along I thought it was intended more as a bragfest.
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Original message sent by bilbo
I pre-qualify by customers and you sound like a pita. Why would I want to even waste my time dealing with you? I am your customer I may not be right all the times but I am still a consumer, I go home, go to work, chat with my neighbors and at break time talk usually revolves around food, what can I say about your product? Don't short charge buyers they are your best advertisement agents.
I am your customer I may not be right all the times but I am still a consumer, I go home, go to work, chat with my neighbors and at break time talk usually revolves around food, what can I say about your product? Don't short charge buyers they are your best advertisement agents.
No you are not my customer. I don't deal with troublemakers, it would be a terrible business decision. But since you know nothing of business, pricing and now marketing I wouldn't assume you would understand. Taste is subjective, if it weren't, chain store cakes would never be bought and there would be only artisan pastry shops. Your "taste" may not be 95% of my market so why should I take your advice?
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Original message sent by bilbo
No you are not my customer. I don't deal with troublemakers, it would be a terrible business decision. But since you know nothing of business, pricing and now marketing I wouldn't assume you would understand. Taste is subjective, if it weren't, chain store cakes would never be bought and there would be only artisan pastry shops. Your "taste" may not be 95% of my market so why should I take your advice?
Just for the record, I did not bring up anything about almond milling when referring to WASC cake.
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Original message sent by AZCouture
Still don't get it...are you talking about the people who question the price?
Not really, more like a Provocateur and instigator (meaning to make something start) than devil’s advocate (somebody who argues about something merely to provoke discussion) as there was no discussion going on.
What was your question BTW? Maybe you really do need help and there's an issue that could be discussed to everyone's benefit.
Quote:
yes, I do. I'm trying to be the devils advocate, because I have seen a few businesses go down very quickly, my cousin after six months spent all her inheritance for nothing. Our neighborhood bakery down after less than a year, there's another one in a very nice mall here who advertised they've won the cupcake war, naturally at first there's a very long line, but less than a year later, they have to close. What went wrong here? Is it taste, presentation, customer service? Price?
One of the biggest problems is people like you spouting 3x ingredients to price their wares on 2 separate threads the last few days. Uninformed people listen to hobbyists like you instead of business owners like mimi and howsweet and the other countless members giving good advice. You think it's funny or amusing to play devils advocate, I hope no one took you seriously on those other 2 threads. They cannot make ends meet with that price structure and will work themselves to the bone for less than minimum wage. What went wrong? Bad business advice and thinking anyone with an oven can run a profitable baking business.
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