You should approach your pricing like an Omakase Sushi Chef. Do extraordinary work and then charge accordingly. When somebody complains that a 20-course Omakase meal is too expensive, the chef doesn’t grovel for the person’s business. He doesn’t offer free trials. He doesn’t discount his prices. Why? Because the price is the price. If the person doesn’t respect the price, the Chef politely shows them the door. Those interested in doing business with you will see the value in your work and pay accordingly. Be polite. Have patience. Stand strong.