by Woodsies » 09 Jul 2013, 05:19
It's hard, isn't it? I work 3 days a week in the office on the farm, and when I am not at work I have T at home until he starts school in September. Like a decorated cake, macaron cannot be made in a hurry, and as I am just starting out I am reluctant to turn down orders so I have been up until silly o'clock on a few occasions to get them made, all for very little profit. Once T is at school I will have more time to dedicate to it, but at the same time I have to juggle my "proper" job, and family life. I am sure that once I get into the swing of it, it'll get easier but I am going to have to review my prices I think. I need to charge more, but some folk think they are pricey enough already, without realising the cost of ingredients and the time involved.
I have started to supply a cake shop in town BC, and she mainly does wedding cakes now. She was doing them from home, but it got so much that she opened her shop and does it all from there now. She says it's loads better and she feels like she has that proper separation between home and work.
Mummy to Hannah (November 2005) and Tom (October 2008)