The Economist's Seattle-based correspondent Glenn Fleishman looks at Neil Robertson's unique problems in selling out, hours after opening his pastry shop, Crumble & Flake. Fleishman notes that Robertson has experimented by raising prices to slow demand, but "that simply resulted in his goodies selling faster." The piece concludes, Robertson "could probably double his prices and still sell out. Yet a $5 croissant would run counter to his goal of being a neighbourhood joint." [The Economist]
The Economist on Crumble & Flake
If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.