Boy thats a difficult one to answer. I guess look at the clientele that you are trying to reach. Alot of food shops/bakeries will go under because they try to embrace and do to much, trying to cater to all classes, but doing none of them spectacular, since you cannot dedicate the time, energy and resources to "do it right". I was a Ritz Carlton Chef, and I saw the time it takes to do classical French pastries, and scratch breads/artisans. This is truly skilled work, not saying that pizza making is for the unskilled, but it can be taught. Try this out...subscribe to Modern Baking, its free. It will give you a true view as to what works out there, ie: Soul food does not do all that well in south Texas, and why. I say, God gave us a gift, we were born to do what we do in a professional kitchen for a reason, so do it well. I don't know too many people that order: Charlottes, White Chocolate Bavarois and Gateau Saint Honore, that are going to come back for: two large pies well done (and don't forget to stick the plastic three legged mini table in the bottom box so the cheese doesn't stick to the lid when I jump into my Bentley) in the afternoon or evening. But hey, what do I know? I still can't make a decent high hydrated dough that will not overferment in my cooler past 4 days.....but you should see my Foie Gras terrines!