Scaling up from the garage to the new bakery offers many efficiencies, but it also presents its own set of unique challenges.
With the new bakery, every week provides new opportunities to optimize workflow. What worked at the garage doesn't always translate to the bakery. But in some cases, lessons learned in the past, have found new value in the new space.
Everyone wants a strong sourdough starter but what if it's too strong? Harriet, the sourdough starter, is now reaching her full potential and it may be too much to handle.
Part of the learning curve with the new bakery is adjusting to the new environment and new equipment. Harriet, the sourdough starter, is quite sticky today and incredibly over-developed.
