Judy the bakers at our market sell rolls 6 for $3.00.
I sell hostas at the the local market, and am able to buy lots of baked goods every week. In the summer I dont have much time to bake. But now this time of the year, I am getting the baking bread bug. Since I have already paid for my space at the market was wondering if I could now sell baked goods during the last few weeks we dont sell hostas.

But then I look at the price of what the bakers are selling bread for. Not sure my baking is good enough to even sell :)
6 for $3.00 just seems to cheap, but that is how it is in a small town. Strawberry cream cheese danish for $3.00....oh but they are so good!

Sorry...you wanted recipes.

Hi Trudy :) No need to apologize. This thread is all about helping anyone (each other) who wants to bake and sell. Anyway, at some point you can share what you baked, too.

I would love to have plants at our farmer's market. I hope you had much success.

My suggestion is to bake and sell what you are good at making. If not bread, what else do you bake that your family/friends love? I need to check my spread sheet to know specifics, but I make money on my $3 pack of rolls. One recipe sells for $12 total. Those strawberry cream cheese danish sound heavenly. I'm a sucker for sweets. Bad for a baker, isn't it, lol.

Judy

I think you should sell AnnT's scones.

Scones (Raspberry, Blueberry, Fresh Currants,etc..)
===================================================
These scones are perfect for Strawberry or Peach Shortcakes.

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

The link is one of my most requested redos at potlucks.
I made them the other night with all white flour, and then used the leftovers tonight in bread pudding served along side dinner.

Here is a link that might be useful: Honey Wheat Sandwich rolls

Have you considered baking any pies to sell? It seems like they'd be very popular with the non-bakers or the people who don't have the time. We really don't have bakerys in our area any longer. I only know of one that is about twenty some miles away and their prices are unbelievable. The pies aren't really very big and I think the starting price is around $9. If you think you'd be interested, I'll try to find my recipe for a pie I made with a can of apricots and I think a can of peaches which won a first place at our county fair one year. Its easy and tastes like fresh fruit.

Congratulations on first place. :) I'd love your recipe. No doubt your crust is wonderful, too! The crust is my challenge. I don't like using shortening in anything, and I don't use lard. I just asked my MIL to work with me to make pie crusts as flakey as hers are, but she uses shortening. The adding vodka trick is intriguing.

Judy

I, too, am toying with the idea of selling baked goods. I am in the tinkering stage, seeing shelf life/prep of frozen goods. A new coffee shop/gourmet deli is interested. I am offering three items, AnnT's scones, Sharon's shortbread (dipped in chocolate) and a pumpkin muffin I tweaked from a recipe online. I have broken down the costs. The scones cost $.38 each, the muffins cost $.53 each and the cookies cost $.22 each. I would sell them to the store for $1.50/scone, $1.50 muffin and $1.00 cookie. They will make about 50 cents to 75 cents on the scones and muffins. Probably about 50 cents per cookie also when they price everything retail. I have to decide whether it is worth it to me. I would sell the muffins frozen (I gave them a fresh one and a frozen one, and if the frozen ones thaw on the counter, there is no noticeable difference in taste.) I have also given them a fresh scone, and a frozen scone (not yet baked, but with directions) I am waiting to hear if they were able to bake them successfully. I would rather go that way and let them fill their shop with baking smells. Obviously, it would cut my labor time by a lot. I am thinking of starting out with weekends and seeing how it goes from there. I will also ask them to give credit to me when asked. I am considering labels that say "Moore, please" They pride themselves on carrying both local and more exotic goods (let's face it, everything is exotic compared to our small town.)

If anyone wants a breakdown of ingredient costs, I'd be happy to provide it. Most of my pricing was done at Walmart, since it is so cheap. But still use quality ingredients like King Arthur flour)

Jo

Here are my son's favorite buns:

Ingredients:

• Egg, fresh, 1 large ( 0.09 ¢)

• Water ¼ cup

• Sour Cream, 3 tbsp ( 0.16 ¢)

• Olive Oil, 3 tbsp ( 0.24 ¢)

• Granulated Sugar, 3 tbsp ( 0.09 ¢)

• Flour, white, 2 1/8 cup ( 0.23 ¢)

• Yeast, ½ tbsp ( 0.01 ¢)

Cheddar cheese, 8 oz ($1.50)

Total $ 2.32 or 0.19¢ per bun

I use bread maker to make the dough and I usually make double the dough at one time, as I have 2lb bread machine.

Once the dough is done, preheat the oven to 350 °. Roll the dough out to about 9" by 13".

Cover the dough with shredded cheddar cheese (I used extra sharp). Roll the dough into jellyroll and cut it to 12 pieces.

Spray pan with oil and put the buns into it.

Bake for 30 minutes or until golden brown. Enjoy.

I like to buy all kinds of fresh-baked goods at farmer's markets. I end up making lots of scones and muffins for teachers' meetings, so I just wanted to add a few recipes here. I have some sources (if I do, I'll name it) and some I do not (just didn't note it at the time I saved the recipe). I didn't create the recipe and I may or may not have tweaked these recipes. These always work out great for me! I also added a couple of other recipes I make a lot when I need something in bulk. Hope some work for you!

I love, love the vanilla ones (I usually double the recipe)...but the huge hit...pumpkin scones. I doctor up the spice glaze to make it spicier and darker in color than written below. I get asked to make these for every event. (I usually triple the pumpkin recipe since these tend to be more in demand.) There's an old-fashioned crumb cake (I think that's what it's called) in the KA cookbook that I make all the time, too. It's similar to one of the recipes posted on the coffee cake thread.

*******************
Scones
======
1 cup unsalted butter, cold
4 ¼ cups unbleached all-purpose flour
½ cup sugar
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 liquid cups heavy cream
1 cup chocolate chips (see variations)

Equipment:
2 half sheet pans lined with nonstick liners such as Silpat or parchment
a baking stone or a baking sheet

Oven Temperature: 400ËF
Baking Time: 15 to 20 minutes
Servings: 12 or 16 4-in by 1 ½-in high scones

1. Chill the butter. Cut butter into 1" cubes. Refrigerate for at least
30 minutes, or freeze for 10 minutes.

2. Mix the dough. In a large bowl, whisk together the flour, sugar, baking
powder, baking soda, and salt. Add the butter and with your fingertips,
press the cubes into large flakes. (Or use an electric mixer, mixing until the butter is the size of small walnuts.)
Stir in the cream just until the flour is moistened and the dough starts to come together in large clumps. Stir in the chips. Knead the dough in the bowl just until it holds together, and turn it our onto a lightly floured board.

3. Preheat the oven. Preheat the oven to 400ËF at least 30 minutes
before baking. Have an oven rack at the middle level and set a baking stone
or baking sheet on it before preheating.

4. Shape the dough. Lightly flour the top of the dough (or use a floured
pastry sleeve), and roll it out into a long rectangle 1 inch thick and about
8 inches by 12 inches; use a bench scraper to keep the edges even by
smacking it up against the sides of the dough. Fold the dough in thirds,
lightly flour the board again, and rotate the dough so the closed side
faces to the left. Roll it out again and repeat the "turn" 3 more times,
refrigerating the dough, covered with plastic wrap, for about 15 minutes as
necessary only if it begins to soften and stick.

Roll out the dough once more. Trim the edges so it will rise...

One item I've noticed is quite popular in our local flea market/farmer's market is any type of cinnamon roll. And the larger they are, they more appeal they seem to have.

GIANT STICKY APPLE CINNAMON ROLLS
6-1/4 to 6-3/4 cups all purpose flour
2 pkg. active dry yeast
2 cups milk
1/4 cup sugar
1/4 cup butter or margarine
1-1/2 tsp. salt
1 egg
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 Tblsp. ground cinnamon
1/2 cup butter or margarine
2 Cups apple, peeled and finely chopped
1 Cup pecans, chopped

***CARAMEL SYRUP***
1/2 cup butter or margarine
1 cup brown sugar, packed
1/4 cup corn syrup

In a large mixing bowl, combine 2-1/2 cups of flour and yeast. Set aside. In a medium saucepan, heat and stir milk, 1/4 cup sugar, 1/4 cup butter and salt just until warm (120° to 130° F.) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg.
Beat with an electric mixer 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total).
Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place till doubled (45 to 60 minutes).
FILLING: In a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup sugar, the 1/4 cup flour and cinnamon. Cut in 1/2 cup butter or margarine till mixture resembles coarse crumbs. Punch dough down. Turn dough out onto a lightly floured surface.
Cover and let rest for 10 minutes. Grease a 13-x9-x2-inch baking pan; set aside. Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple and nuts. Roll up from long side, jellyroll style.
Pinch to seal edge. Prepare Caramel Syrup. Pour into baking pan.
Cut dough, crosswise, into 12 rolls and place, cut side down, into prepared pan. Cover and let rolls rise for about 45 minutes or till nearly doubled. Bake, uncovered, in a 350° F. oven for 40 minutes
or till lightly browned and rolls sound hollow when lightly tapped
(place baking sheet under baking pan to catch any drips). Invert onto serving plate while warm. Makes 12 rolls.

CARAMEL SYRUP: In a saucepan, melt 1/2 cup butter or margarine.
Stir in 1 cup packed brown sugar and 1/4 cup corn syrup. Cook and stir till sugar melts. Remove from heat.

Recipe By: Midwest Living magazine

STARBUCKS-STYLE HOLIDAY GINGERBREAD LOAF
1-1/2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground cloves
2-1/4 tsp. ginger
1 tsp. orange extract, optional
1 tsp. salt
1/2 cup butter, softened
1 cup white sugar
1 tsp. baking soda
1 cup applesauce
FROSTING:
8 oz. cream cheese
2-1/2 cups confectioner's sugar...

Also check out Sol's Dirt Bombs. I've made them twice and they were wonderful and easy! I'm not sure how well they'd hold up throughout the day, but it's worth a test run.

Here is a link that might be useful: Sol's Dirt Bombs

Jo, I hope it works out for you. It would be nice to know everything is sold before you start baking. Sticking to the same three items has advantages. Shopping and accounting would be easier. It takes time to plan and bake new things each week. I am interested in how you keep track of ingredient costs and profit. I am using a spread sheet. The ingredients are priced in units likely to be used in a recipe.

Would you share your pumpkin muffin and Sharon's shortread recipe?

punamytsike, Those look yummy. A savory take and eat bun would be a good addition to the breakfast rolls/scones/muffins. The cost is are very reasonable. Fortunately, there is no requirement for a nutrition label, lol.

momto4kids, Everything looks great! Thanks.

pat t, I've never seen cinnamon rolls with fruit. These would make a good fall offering because apples always remind me of fall. I don't know why, DH has an apple every day in his lunch. The gingerbread loaf I've gotta try. I am a sucker for cream cheese.

Ellen, Oh, yes, Sol's Dirt Bombs are a hit. Gotta try them, too.

When the bakery is finished, I'd like to have an open house with lots of samples. Hopefully there would be a core group of customers that would keep things going after the farmers market closes in late October. How to choose among all the recipes, I don't know!

Judy

punamytsike, those cheese buns look delicious, Elery will love them, thanks for the idea. The cheese filling in a rye loaf is kind of calling to me for an experiment too...

Deb, I do make those same chocolate muffins, Ashley and Makayla both love them. Now I'm going to have to try those pumpkin scones. Makayla grew pumpkins this year and they have just gone crazy, she must have 50 of them out there in the garden. She says she's going to sell them for $1 each and "get rich". LOL I might have to buy one from her...

OK, recipes. If you are going to go with scones, which seems like a good idea because you can freeze the dough successfully according to jojoco, or make it a day or two ahead at least, I like these maple pear scones. I think they'd be good with apples too:

Maple Nut and Pear Scones with Maple Pear Butter
For the maple pear butter:

1 large very ripe Bartlett pear, peeled, cored and mashed
1/4 C. soft butter (no substitutions)
1 1/2 T. pure maple syrup

For the scones:

3 C. flour
1/3 C. sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/4 t. salt
3/4 C. butter, cut into pieces
3/4 C. buttermilk
1 t. pure maple extract
1 C. peeled and diced Bartlett pears (about 1 1/2 medium pears)
1/2 C. chopped pecans
1/2 T. sugar (for topping)

To make maple pear butter, simmer mashed pear in a small saucepan over medium heat for about 15 minutes or until liquid has evaporated. (Pear will begin to stick to pan at this point.) Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken. (Butter can be prepared ahead, if desired, and stored in the refrigerator.)

To prepare scones, preheat oven to 400° F.

Combine flour, sugar, baking powder, cinnamon, baking soda and salt in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overblend). Stir in buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth.

Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1-inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tablespoon sugar. Bake for 20 minutes or until golden brown on top.

Fall is a good time for these donuts too, if you frosted them chocolate you could get the orange and black thing going for Halloween, instead of the honey glaze. This recipe won the first prize in a pumpkin contest:

Honey glazed pumpkin donuts

3 cups flour

1 cup sugar

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

4 tablespoons powdered buttermilk

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

2 eggs

2 tablespoons oil (she used canola oil)

1 cup solid pack pumpkin

Mix all dry ingredients together. Beat eggs, pumpkin and oil, add to dry mixture. Mix well. Roll out to about 1/2 inch thick, cut and deep fry at...

Annie, let me know how your rye cheese experiment goes, thanks.

Bar cookies are less time consuming to make and bake!

Peanut Butter Swirl Bars

1/2 cup peanut butter
1/3 cup soft butter
3/4 cup brown sugar
1/4 cup granulated white sugar
2 eggs
2 t. vanilla
1 cup flour
1 t. baking powder
1/2 t. salt
1 cup chocolate chips

Grease a 13x9x2" pan and preheat oven to 350 degrees F.

Cream together peanut butter, butter, and sugars. Add eggs and vanilla. Beat well. Combine dry ingredients, then blend into the creamed mixture. Spread dough in the greased pan. Sprinkle on the choc. chips. Bake at 350 for 5 minutes. Remove from oven and run knife through the dough and the melted chips to marbleize. Return to oven and bake for 20-25 minutes.

Cool pan on a rack. Cut into about 4 dozen bars.

Blondies

2/3 cup butter
2 cups brown sugar
2 eggs, beaten
1 t. vanilla
2 cups flour
1 t. baking powder
1/4 t. baking soda
1 t. salt
1 cup chopped nuts, walnuts or pecans
1 6 oz. pkg. chocolate chips

Grease and flour a 13x9x2" pan. Preheat oven to 350.

Melt butter, remove from heat and add sugar; mix well; add eggs and vanilla. Add dry ingredients stirred together and mix well. Stir in nuts. Turn dough into prepared pan. Sprinkle with chips. Bake at 350 for 40 to 45 minutes. Cover and cool in pan on a rack. Cut into 24 bars.