This is an old topic -- I hope it's okay to revive it. Also, this is my first post on eGullet, so please forgive any posting etiquette faux pas! I am opening a retail location after selling my pastries at farmers markets for the past year. I'm going from renting a shared kitchen space for around $10/hour, to paying for 1000 square feet of retail/kitchen space. I'm also going from no employees, to multiple. Here's my concern. I am going to continue selling at the farmers markets, once the shop is open. The thing is, I think my prices need to be higher in the shop than they are at the farmers markets. I'm currently selling a chocolate caramel tart for $4 at the markets, and don't charge sales tax. I do this mainly for ease -- everything is priced on the dollar. But -- I have to charge sales tax at the shop, and I have to take into account the fact that I'm paying an employee to plate the chocolate caramel, and then to wash the dish, etc. Not to mention my much higher overhead. It's not quite the simple farmers market transaction any more. I'm worried that if I charge, say $4.25 for a chocolate caramel tart at the shop, my regulars from the farmers market will be annoyed that they can get it cheaper at the market. I'm worried that if I just increase prices across the board...well, that won't go over too well. Any advice? Thanks so much!