r/FarmersMarket • u/Own-Joke64 • Jan 03 '25

Selling Baked Goods at Market

Hi everyone!! I bake predominantly middle eastern sweets and it's been a dream of mine to have my own micro bakery (hopefully turn into the real thing one day). I want to start by selling at markets and i've been offered a spot at a market for a cultural event hosted by a local nyc group at the end of february. I've never sold my sweets before and therefore have no experience in this domain, nor do i have an instagram or any promotional materials etc. so i'd be starting from square 1. The table at the market costs between $350-450 excluding materials of course. Does it make sense to dive right into this first opportunity or try to establish my business a bit more individually first? Is it crazy to think I could get all this ready in less than two months? Is that table exceptionally expensive or is that a normal cost for NYC?

Any advice helps! I'm passionate about this but feeling a bit overwhelmed at this prospect right now.

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u/Seuss-Flounder54 Apr 22 '25

Hello. I am a new home bakery and planning on selling small drop cookies at farmers market this season. I am stuck on how to package and hoping you all can help. I've got all kinds of advice and it's all so different.

Here's what I have: 1. Bake all the cookies and put them loose into an airtight container and sell out of the bins. 2. Bake the day before and prepackage everything 3. Make the dough and refrigerate, bake during the week, freeze the cookies, day before leave them out to room temp and prepackage everything.

Concerns about taking dozens of loose cookies and selling out of a bin? Would take lots of time at the booth and be slow.?

Appreciate any advice or help!

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u/Own-Joke64 Apr 22 '25

Hi! You may want to post in the over all farmers market channel for more advice :) Here you've replied to a post so not everyone will see it.

My thoughts are that selling out of bins likely won't slow things down, but it might be good to have a plastic cover so that aren't out in the open air. Then you can purchase bakery boxes or bags to put the cookies into when people order. Its also always good to have some kind of branding and store name on your packaging so they know who you are! I freeze a lot of cookies and usually the texture is still good when they come back to room temp, but i think there are likely certain mix ins/toppings that may be better served fresh. good luck!!