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Originally Posted by Jeremy  What do you guys think? |
Depends on what the ingredients are. Here in Ky I will pay nearly $4 for a loaf of bread in the grocery store. i.e a mass produced type of product although certainly not your basic white, nothing but air type of loaf.
Another thing that factors into price is overall production volume compared to production costs. That farmers market baker may only be able to make 4 or 5 dozen loaves in the same amount of time that a bigger commercial guy could produce 200 dozen loaves.
If the customers at your place truly like the bread and the chef is able to recover the cost then all should be OK.