Hey everyone, I am pastry chef. Currently I am being paid hourly as pastry chef for a local coffee shop doing pastries. Before going on maternity leave the owner and I agreed on me moving to be an independent contractor for them providing pastries for them and picking up wholesale business doing the same. We are getting ready to make the change and have a meeting to agree upon pricing. Basically I work out of the same space. He pays for supplies/invoices (flour, butter etc) and he pays me for product. Now I am starting to freak out because if I dont pick up other clients my pay will be like $600/month. heres some numbers to give you a better idea we sell a plain croissant for $3. It cost me $.34 to make one. He mentioned something like 'a buck a croissant' for me. I was thinking of having MY price be based on the retail sale. Like a Sarah Cost of 38% retail. So 38% of a $3 croissant is $1.15. Chocolate Croissant ($3.50 retail $1.33 Sarah Cost) So my question is: Does this make sense? Is it fair and reasonable? My schedule is like this so I can work and be home with my son for the day after my husband goes to work. Thoughts/Concerns/Advice????