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Open lawn events and flea markets look fun from the outside…
But behind the scenes?
They can be exhausting, overwhelming, and expensive — if you don’t plan smartly.

Today’s episode is all about how to design a minimal, light, and profitable stall setup — especially if you’re a home baker or chocolatier.

We’ll talk about:
• How to keep your setup simple
• What to sell (and what NOT to sell)
• How to store chocolates without a fridge
• How much quantity to carry
• And what price range actually sells fast and gives you profit

If you’ve been feeling exhausted after every stall instead of excited — it’s time to simplify.

And if you want help designing your stall menu, pricing, and setup strategy, I’d love to support you.

Click on this link to be part of my Community ChocoPreneur Circle

https://tagmango.com/web/checkout/6943d1025c724a918a3034a7