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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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