We try our hardest to stick to 3 menu items per week. But every once in awhile, we do two and it is so much easier on the prep and actual bake process... and our customers still get their fix.

@Susan Larson Great question! We simply started by calculating the cost it took to make 1 pastry. Adding in the time it took to bake that one pastry for an hourly rate. Too many people don't count in the actual labor cost. When I used to bartend, the rule was if you need to uncork a bottle of wine, one glass had to pay for that bottle, that way it was worth it if at the end of the night the rest of the bottle had to go down the drain... (so if your glass of wine is $12, the establishment is probably paying between 9-12 for the bottle...). We took a similar approach, hoping that we would at least sell 2 or 3 pastries out of a batch. If we sell 3 pasties but the other 9 don't sell, we know we've at least covered the cost of the ingredients plus the labor to make that one batch. But in reality, we certainly don't take into account all the prep time we put in before the actual bake days... so perhaps we should re-evaluate again. Potentially we will down the line.