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?

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3 Comments

matthewross3mo ago

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

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simon8156mo ago

You absolutely did the right thing.

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jasonmartin6mo 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.

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