As the weather cools and traffic at the Market slows down, I've been downsizing the number of bagels I make for each weekend. I peaked at somewhere around 16 dozen, but have been scaling back to the 12 dozen range as people are reluctant to get up early on a cold Saturday morning (I'm sure reluctant to do it).
I am also considering doing some off-season bagel baking and local delivery, details and minimum order numbers to follow.
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