The Economics of Owning a Bakery

A bakery can turn flour that costs under a dollar into a six-dollar loaf and still make almost nothing. When your product has about nine hours to live, the real risk is not baking badly - it's guessing wrong. In this video: Why a croissant's value starts falling the moment it hits the shelf What 30 percent waste does to a bakery's seemingly brilliant margin How wholesale turns a daily guess into near-zero-waste revenue The one number that separates an excellent bakery from one making nothing at all What customers are really paying for when a loaf costs seven dollars instead of two It's not a shop. It's a factory with inventory that dies by evening. Would you rather own a bakery with a full retail case or one with more orders on the van? Comment below.