Lesson 7.1
Product Ideation, Research, COGS and Pricing Determination
You’ve spent this term deeply analyzing the finances of Maria’s Soup Shack,
learning the nuances of business financial performance. With this
foundation, it’s time to shift focus and imagine yourself stepping into the
entrepreneurial spotlight.
Picture this: you’ve always had a passion for baking. The idea of running
your own bakery has been a dream for years, and now you’re ready to take
the leap. You’ve discovered a growing neighborhood that lacks a dedicated
bakery, making it the perfect location to bring your French-inspired
creations to life. Using the financial knowledge from the course and the
Soup Shack case study, you’ll tackle the practical questions every
entrepreneur faces to make sound, data-driven decisions.
Business Vision
You’ll specialize in two beloved staples of French baking: French
baguettes and French bread loaves. You’ve researched recipes, sourced
high-quality ingredients, and calculated the production costs to ensure your
bakery operates efficiently.
Part 1a - Product Ideation, Research, COGS and Pricing Determination
Ingredients and Recipes
Your research yielded the following ingredient costs:
Ingredient Quanti Uni Cost
ty ts
Flour 22.7 kg $ 87.7
5
Sea Salt 22.7 kg $ 80.9
9
Instant Yeast 0.45 kg $ 5.99
, Honey 2.3 kg $ 17.9
7
Water 38 liter $ 0.75
Premium 22.6 kg $ 39.9
Sugar 9
Olive Oil 3 liter $ 33.4
9
Salted 5 kg $ 56.0
Butter 5
Recipe for Baguettes (makes 30 baguettes):
Ingredients:
3,70 m Cool Water
0 l
250 g Honey
30 g Instant Yeast
5,00 g High-Quality All-Purpose
0 Flour
100 g Sea Salt
Process:
1. Mix ingredients
2. Rest 30 minutes
Product Ideation, Research, COGS and Pricing Determination
You’ve spent this term deeply analyzing the finances of Maria’s Soup Shack,
learning the nuances of business financial performance. With this
foundation, it’s time to shift focus and imagine yourself stepping into the
entrepreneurial spotlight.
Picture this: you’ve always had a passion for baking. The idea of running
your own bakery has been a dream for years, and now you’re ready to take
the leap. You’ve discovered a growing neighborhood that lacks a dedicated
bakery, making it the perfect location to bring your French-inspired
creations to life. Using the financial knowledge from the course and the
Soup Shack case study, you’ll tackle the practical questions every
entrepreneur faces to make sound, data-driven decisions.
Business Vision
You’ll specialize in two beloved staples of French baking: French
baguettes and French bread loaves. You’ve researched recipes, sourced
high-quality ingredients, and calculated the production costs to ensure your
bakery operates efficiently.
Part 1a - Product Ideation, Research, COGS and Pricing Determination
Ingredients and Recipes
Your research yielded the following ingredient costs:
Ingredient Quanti Uni Cost
ty ts
Flour 22.7 kg $ 87.7
5
Sea Salt 22.7 kg $ 80.9
9
Instant Yeast 0.45 kg $ 5.99
, Honey 2.3 kg $ 17.9
7
Water 38 liter $ 0.75
Premium 22.6 kg $ 39.9
Sugar 9
Olive Oil 3 liter $ 33.4
9
Salted 5 kg $ 56.0
Butter 5
Recipe for Baguettes (makes 30 baguettes):
Ingredients:
3,70 m Cool Water
0 l
250 g Honey
30 g Instant Yeast
5,00 g High-Quality All-Purpose
0 Flour
100 g Sea Salt
Process:
1. Mix ingredients
2. Rest 30 minutes
