Choosing egg alternatives made me question my bakery's values

A regular customer has an egg allergy but loves my lemon bars. I debated using a commercial egg replacer versus making a whole new recipe from scratch. Using the replacer felt like cheating, but creating a new item took extra time and money. In the end, I made the new recipe and charged the same price. Was that the right call, or did I set a bad precedent for special orders?

3 comments

3 Comments

matthewross15d ago

Oh man, my buddy did the same thing and ended up making it for free every week after that.

simon8153mo ago

You absolutely did the right thing.

jasonmartin3mo ago

Honestly, the hardest part is sticking to that choice later when they try to loop you back in. I've found you gotta set a hard rule for yourself and just not budge, even when they make you feel bad about it. It gets easier after you hold the line a few times, because they learn what to expect. The peace of mind is worth the awkwardness upfront, every single time.