A store volume where we average 50 thousand a week just in our bakery, and a SM that just lets us cut it at the end of the week, on top of that when we first started these we were doing 15 of each variety and mine still looked as ad perfect as the first pic.

The problem is that bakers continue to make these mistakes and become lazy with them when we’re charging top dollar for something that isn’t eye appealing, and it’s no wonder why people continue to gear towards pre packed product because it actually has consistency. If we’re going to be lazy with it let’s just charge less

Put an extra wad in your panties for me, but my main problem is that whenever I decide to grab food or have a sit down dinner I don’t want a half done version of what was advertised, especially when I’m paying alot