As the current CFO of Sour Flour, one of my responsibilities is to come up with the financial numbers that show how Sour Flour will be profitable. The first numbers I ever thought about for the bread business was that if I were able to sell 1,000 loaves a day, 250 days out of the year, for $4 a loaf, there would be $1,000,000 in revenue. The questions then became: “what does it cost to produce that much bread?”, and “what does 1000 loaves of bread look like?”
So to answer the second question, I set out to bake 1000 loaves, which I gave away for free. Now I need to figure out how much everything costs. I created some initial projections based on what I had learned at the Sour Flour Lab and my time at Brickmaiden. But, after the last few test bakes at La Victoria, I have just revised my projections.
Please let me know what you think of the numbers, or if you’d like to know more about the financial document. I’m curious to see both what people think of my estimations, and if they think I’m leaving out any key components.