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Stopped by the new bakery on Polk St and saw something that made me think about our downtown
I went into the new place on Polk near 6th last Saturday and they had a line out the door at 8am. What caught my eye was a sign saying they only bake 150 loaves a day and sell out within two hours most mornings. Part of me thinks that is smart because it keeps demand high and cuts waste, but another part wonders if they are leaving money on the table by not baking more. For those of you running food spots around here, would you rather sell out early or stay open longer and risk tossing product?
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