question for bakers selling at farmer's markets
I know you're out there! Now that I'm registered as a CFO in CA (cottage food operation is the term), I have permission to sell at farmer's markets. I'm thinking to myself (remember I'm a home baker using my one oven, albeit convection enabled) how in the world can I produce enough loaves to make the market fee for a table worthwhile? I would have to have somewhere between 40 and 50 loaves, right? Right now, with the 2 or 3 customers a week on average, I can sell freshly baked loaves, baked either late the evening before or the morning of the sale (some breads do fine "day, or half-day old"--not bagels though, which have to be fresh as can be). I am not willing to sell bread previously frozen.
Anyone out there willing to answer? I would be forever grateful if you are.