For a short market, we start with one batch of each bake. For a full day, seasonal favorites may need two or three.
For a three-hour farmers market, we usually make one batch of each item. For a full-day market, we plan two or three batches of the bakes we expect to be seasonally popular. A batch is not a fixed cookie count, so start with the tested yield of each recipe.
At our fall pop-up, cinnamon rolls sold out first and people kept asking for them. Scones and a few cookies saved for ourselves remained. We share the remaining bakes with friends and loved ones so good food does not go to waste. We have not shared an item-by-item sales tally, so these observations guide our next menu without becoming a precise sales forecast.
Multiply each recipe’s finished yield by its planned batches. After the event, write down pieces brought, sold, and left, plus the time any item sold out. Those notes make the next production plan more useful than a generic market estimate.