I could use some advice. This morning, after delivering several samples to the manager of my local market, he & I came to a preliminary agreement on me baking breads for him. There is still quite a bit to be "ironed out" and settled on, but I'm thrilled to be given a chance to do this. My previous experience is having taken a practically empty space and turned it into a functioning bakery, producing breads and bagels . . . all done by hand from start to finish. I've never worked for someone else in the food industry, especially in this capacity. Here's the deal so far : I use his space, his equipment, his utilities. Who purchases the ingredients is one of the issues that isn't settled yet. I'll be baking there, not as an employee, exactly, but more as an independent contractor. Do any of you have advice / opinions on how to base my compensation? My thoughts are, until I've proven myself, an hourly compensation for my time ( wouldn't mind hearing what anyone thinks is fair here ), and a percentage of all loaves sold. I'm in a position where I can start out slow and gain his trust on bread quality and workmanship and not have to worry about income for a lot of bills. However, I don't want to under-cut myself, and not get paid what's fair. Thanks in advance for your time and thoughts. I'll keep you posted on my progress.