How To Bake Pandesal and Other Breads

Once you have finished testing your recipes and you have received glowing reviews from friends and family, it's now time to do the food costing.  It's a universal practice to keep the food cost at 30%. Some include labor in the food cost, others don't but either way figure out how you can sell your products for profit. I mean, this is one of the reasons why you're opening a bakery, right?  You can't sell at a 50% food cost. Where will you get the money to pay rent, labor, utilities etc.,? On the other hand, don't sacrifice quality just to earn money.  I would rather sell less if it means I can get my garlic malunggay pandesal out there than selling something cheaper because garlic is expensive and labor intensive as an add in flavoring. People will buy even if it's a little on the pricey side as long as it's worth it 👌 So do your food costing, then packaging, and marketing. I think I might be open around September intime for Christmas 🎄🤔,  it's on...