06/04/2026
**These are just possibilities, suggestions of why from my observations over the years. Not facts. **
β¬οΈLower cost spectrum
1- Simple answer: they likely arenβt paying themselves. For starters, pricing items correctly means knowing & incorporating the cost per ingredient, packaging, overhead and an hourly profit.
2- Use of lower cost ingredients such as boxed cake mix, imitation extracts, etc.
3- Purchasing pre-made items for resale or to produce large quantities in a short time which CAN be cheaper to produce than small-batch bakers.
4- Self-value & fear. Maybe they donβt realize they are worth more!
5- Experience & education- early on it makes sense to charge less as you grow your skill.
β¬οΈ Higher cost spectrum
1- More accurately paying themselves for their time and art. It is a luxury item. A want, not a need. It isnβt something that is feasible for everyone to purchase and that is ok.
2- They could have more overhead to cover if they own a store, so they have to incorporate that into their pricing.
3- Their using ingredients that are entirely from scratch, pure extracts, real butter. You could always ask what their using for their cakes. If it is ok to do your research if it matters to you. For some it doesnβt and they just want a pretty cake that is cheap. Others are seeking to know what they are putting in their body even when it comes to sweets.
4- Experience β when you have earned more experience, you are worth more. Just like there are different level hair stylists when you go to the salon.
5- Education, insurance & licenses- It cost money & takes time to secure the correct insurance, Servsafe certifications, state & local licensing to ensure you are doing it safely from allergen knowledge to sanitation. This can increase their value & costs.
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It really just boils down to what you prefer or find valuable when you seek out your cake. Often times, you get what you pay for and well, sometimes you donβt!
Enjoy the evolution of my cakes over the past nine years π