A shop bakes to stock. A studio bakes to order. The difference sounds like semantics until you notice that one of them throws away a third of what it makes and the other does not.
What this means for you
Everything on the counter has a lead time — two days for most things, three for the sourdough, because the dough decides the calendar and not the other way round. Order on Tuesday for the weekend. Order on Thursday and you are looking at Monday.
It feels like friction the first time. By the third order it feels like the only sensible way to buy something that has butter in it.
And the drops
A few times a season there is something that only makes sense in one large batch — a chocolate box, a festive table, a morning of croissants. Those go up as a drop: a fixed number, a closing time, one bake day. When the number is gone it is genuinely gone, because the alternative is baking a second batch badly.
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Filed under
- ordering
- drops
- studio
