Question... · 🌾 From Oven to Market

Question...

I have been baking and doing sourdough for 35 years...selling for a little over 20 years. I have always based my business on having the freshest bakes possible...so everything I sell is never more than about 24 hours old. However, due to some health issues, it is getting harder and less sustainable to bake from 3am friday to 3am saturday for farmers markets. Is there any instance under the sun where it is OK to bake half on thursday and half on friday to sell on Saturday? Like, what things are ok to bake Thursday, still be fresh Saturday and be OK for customers to keep out and freeze by monday or tuesday? For markets I take my sourdough artisan loaves, sandwich loaves, scones, focaccia, cinnamon rolls, sticky buns, dinner rolls, pull apart bread, challah, banana bread, muffins, bagels and English Muffins.

For orders I bake the night before or the morning of pickup so that is never an issue.

If you read all this, thank you! (Pic just because 😆)

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