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A pastry store owner can do everything from go bankrupt, to breaking even, to bringing in a modest profit that would be comparable to $35,000 to $55,000 a year, to in the case of some extreme examples, be moving several millions of dollars of pastry per year.

A baker on the other hand is a wage or salary employee. It varies per region, but $45,000 could be taken as an average.

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15y ago

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