Comments on: Food World Problems

By: Caitlin

Caitlin — Fri, 11 Aug 2017 16:00:48 +0000

Oh man, I feel this. We definitely go out to eat less now that we make sure we’re going places that use cage-free eggs, organic ingredients, etc. And we buy and eat less meat because the stuff we buy is from a local farm. But we still buy it, and we aren’t compromising those values, so I have to believe that there will be people clamoring to go to your future bakery.

By: Mary

Mary — Tue, 27 Sep 2016 09:26:17 +0000

Lovely stuff – I’ve only really begun to appreciate home-made jams and chutneys in the last couple of years. I’m still a bit intimidated by the preserving process and so rely on market stalls and the kindness of friends for the occasional fix. ?

By: Marcellina

Marcellina — Mon, 13 Jun 2016 11:48:00 +0000

So true! Unfortunately, the farmer is at the end of the chain and can only take the price he is offered by the big multinationals who are the price makers. There is a lot of money made by these companys. We need to stand up to that so that we can ensure the farmer is producing the best food and getting the right price so that he can keep doing what he is doing.

By: Y

Sun, 12 Jun 2016 06:05:55 +0000

Louisr : Me too! Thanks for the comment 🙂

By: Louisr

Louisr — Sun, 12 Jun 2016 06:02:49 +0000

I hope that one day we will all start to value our food more and understand why our gorgeous cake baked with free range eggs and spelt flour costs more. The food business is a hard business to be in.

By: jack

jack — Wed, 11 May 2016 07:26:47 +0000

Many people seem to forget that you get what you pay for. But there are also people who are willing to pay for food made with good quality, ethical ingredients (myself included). Don’t give up on your ideals, there must be a way to make it work!

By: leaf (the indolent cook)

leaf (the indolent cook) — Tue, 10 May 2016 16:23:17 +0000

I’m the same as Jules – I can’t imagine going into the restaurant business. I’ll work for one, but actually running one is a frightening thought! Yet I also agree that there is a place for what you want to do. Fine dining establishments exist, after all, so there are definitely people out there who are willing to pay more!

By: Marijke

Marijke — Tue, 10 May 2016 09:03:20 +0000

Thanks for you kind comment on my blog, I hope the bakery works out for you.
Be sure to visit the little wood fired bakery “HearthFire” in Bellingen if you ever come up this way. It made me think of you…

By: Jules

Jules — Tue, 10 May 2016 08:44:45 +0000

Really thought provoking post!

One of the reasons I’ve never wanted to open a restaurant is because of the low margins (and I hate hard work!)

But I think there would totally be a market for your beautiful baked goods. And there are always going to be people who will pay whatever you ask for something they really want. So I’m sure you will be able to find a way to make it work!

Don’t give up on your dreams!
Jx

By: Marijke

Marijke — Tue, 10 May 2016 04:41:33 +0000

I understand your internal struggle, I’ve set up a little business from home baking granola, keeping my ideals intact. But with thought to this poorer country town in mind. I use biodynamic, local, organic and pesticide free wherever I can. But keeping some of the ingredients like nuts “normal”. I’ve found a middle ground with that, keeping it affordable enough without loosing my high aim and my dignity.
I love baking sourdough for our family with wholemeal spelt, prices vary a lot. I’ll be investing in a grain mill to be able to buy in large 20kg bulk bags, which will work out much cheaper and fresher.
Many people want to pay extra for quality and taste, start small, dream big! ?