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A comment on Pastry Chefs Are in Demand, Why Aren’t Wages Rising?. Parent comment

Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by bootload on Thursday October 13, 2016 @06:10PM (#12704504)
"People want a $5 snack, not a $35 artisanal free-range organic pastry dining experience."

My local pâtisserie doesn't charge 5$AUD for a whole range of pastry ~ https://flickr.com/photos/bootload/albums/72157622498559456

The high prices you quote come not from materials, display or worker pay, more probably property location and market they position themselves in.

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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by Swizec on Thursday October 13, 2016 @06:25PM (#12704626)
The point is that there's an upper bound for how much you can charge for a pastry. This induces an upper bound on how much you can spend to make it.

It doesn't matter how skill or how rare the worker is, if you can't sell their work for a higher price.

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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by chewxy on Thursday October 13, 2016 @06:15PM (#12704549)
The prices seem a bit low for 2016. A pastry shop I frequent (not really frequently given my family went low-carbish a few years ago) had their eclairs go from $4.50 to $8 in over the past 5-6 years. :S. Granted they also became a lot more famous.
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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by bootload on Thursday October 13, 2016 @08:52PM (#12705441)
"The prices seem a bit low for 2016."

there are dates on the various shots. Haven't noticed price increases since then. The shop is owned by French owners who grow the fruit/veg (sans exotic). Famous in my town.

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