D.Currie wrote:
> If you were making them commercially, not only would you have to consider
> ingredients and labor, you'd need to cover the cost of working in a
> commercial kitchen, which is generally a health code requirement. Here, if I
> wanted to, I could rent one for $25 per hour. I don't know how many hours
> your "all day" dough would really take, but if it's 8 hours, that's $200
> added to the cost. How many Danish could you make and sell in a day, and how
> many would you end up throwing away after they got stale?


The actual labor is about two hours or less depending on how fast or
slow I work. The rest of the time the dough is either resting in the
refrigerator or I'm waiting for the finished danish to rise. I would
never consider selling them commercially although I have gotten orders
from neighbors. In order to be cost effective in a commercial
environment a person would also have to sell other products that could
be made more quickly at a lower cost.