" wrote:
>
> These take all day to make but I'm not actually working with the dough
> all day. Most of the time the dough is resting in the refrigerator or
> the formed pastries are rising. How much do you all think I should
> charge her?

Sounds like you're heading into a disaster.

a) Costs have nothing to do with pricing. Pricing is
based on what the market will bear. Costs only help
determine whether it's profitable.

b) This may not be legal. It's illegal where I live
to make food items for sale in a home kitchen.
If you own your own home, be sure you aren't
voiding your insurance policy by operating a
commercial kitchen in your home.

c) You don't seem to have much business background.
I predict you'll seriously underestimate the value
of your labor. This won't be fun.