I did a pop up chocolate shop on the hottest day in July and sold five cases of chocolate in two hours. Then I did another one in August and sold seven and a half cases. I have pre sold a case for my next pop up shop. I raised prices due to having to get overnight shipping. I sold chocolate bark at $22. Bars at $18. Nobody asked about price. Context matters. This was all in a sound bath studio of all places! I have been taking notes for two years on selling chocolate for research on a shop in a chocolate museum. What I discovered was price did not matter. It was other factors.
You are right, Sophia--context matters. I'm so glad you added these insights! Most bean to bar makers tend to stick within a few contexts: a website, a shop, local markets, chocolate festivals, or they have wholesale accounts (like yourself) who help expand that context--that's where wholesale can truly help. My bars at Post Ranch Inn were priced much higher than I could price them, but then, their clientele was spending over $2000/night to stay there (I gratefully kept them stocked, and some of my "well-known" customers found me there). I think the limited context is because there's so much to juggle on the small batch maker's end--making the bars, wrapping, ordering supplies, keeping up with orders, shipping, etc.
i am working on selling bon bon and nut butter in addition to my bars (i sell my bars very coffortably for 10 bucks each. not too much and not to little. 10 is also easy to add subtract and multipy.) not sure how to price the bon bon, thinking 4 for 10 or 5 for 10? help. the nut butter think 10 for 4 to 6 oz. help??
I’m not an expert on bonbon prices, but Tyler at Nostalgia Chocolate sells his for $4 each…it probably depends on the size. For the spread: I calculated mine based off cost to produce plus the jar/label, then tripled that.
I did a pop up chocolate shop on the hottest day in July and sold five cases of chocolate in two hours. Then I did another one in August and sold seven and a half cases. I have pre sold a case for my next pop up shop. I raised prices due to having to get overnight shipping. I sold chocolate bark at $22. Bars at $18. Nobody asked about price. Context matters. This was all in a sound bath studio of all places! I have been taking notes for two years on selling chocolate for research on a shop in a chocolate museum. What I discovered was price did not matter. It was other factors.
You are right, Sophia--context matters. I'm so glad you added these insights! Most bean to bar makers tend to stick within a few contexts: a website, a shop, local markets, chocolate festivals, or they have wholesale accounts (like yourself) who help expand that context--that's where wholesale can truly help. My bars at Post Ranch Inn were priced much higher than I could price them, but then, their clientele was spending over $2000/night to stay there (I gratefully kept them stocked, and some of my "well-known" customers found me there). I think the limited context is because there's so much to juggle on the small batch maker's end--making the bars, wrapping, ordering supplies, keeping up with orders, shipping, etc.
i am working on selling bon bon and nut butter in addition to my bars (i sell my bars very coffortably for 10 bucks each. not too much and not to little. 10 is also easy to add subtract and multipy.) not sure how to price the bon bon, thinking 4 for 10 or 5 for 10? help. the nut butter think 10 for 4 to 6 oz. help??
I’m not an expert on bonbon prices, but Tyler at Nostalgia Chocolate sells his for $4 each…it probably depends on the size. For the spread: I calculated mine based off cost to produce plus the jar/label, then tripled that.