Saturday Market Bakery
Bake for a weekly farmers' market stall and wholesale to two cafés. Decide what to bake and how much, price a sourdough against the supermarket loaf, and learn what waste and early mornings cost.
Every Saturday from April to December, four thousand people walk through the town's farmers' market. You have a stall, a rented commercial kitchen on Friday nights, and two cafés that will take pastries if they are good and on time. The supermarket bakery is cheap and always open; a long-standing market bakery has the corner stall. The decisions: how much to charge for a loaf and a box of pastries, how much to bake when unsold bread is waste, whether wholesale to cafés is worth the lower price, how many bakers to pay for the overnight shift, and whether to take celebration cake orders. It teaches food cost, waste and the trade-off between retail margin and wholesale volume — in a market where regulars come back every week if you are worth it.
$5.00 a seat · 2 simulated years, decided monthly · by SparkTower.