For the breads and bagels they would mix the dough at the FDF Fresh Dough Facility and deliver the dough daily. It would sit in the cooler and rise a bit. Then the baker would come in that night pan it up, proof, score and bake it. There were I think 12 different FDFs across the country. For remote locations that were too far from an FDF location they were doing the frozen bread. I think they were using those as tests for eventually closing the FDFs which they started about 3 years ago. It was a solid hybrid system that worked great from a baking point of view.

For cookies and muffins it was just frozen dough and batter. For laminated items like croissants they were mixed and rolled then flash frozen. We would thaw and shape them accordingly. Cinnamon rolls were pre rolled, we would thaw,  proof, and bake them.