Just read that a bakery in my town uses 200 pounds of butter a week

Saw it in a local business profile article. That's a whole cow's worth of butter every few days, makes my home baking look like a joke. How do you even manage inventory for that scale?

2 comments

2 Comments

emery_carter9d ago

Honestly, that doesn't seem that wild to me for a full-time bakery. They're probably making hundreds of pastries and loaves daily, so it adds up fast. My guess is they just have a standing order with a supplier that delivers on a tight schedule.

the_joseph9d ago

You're totally right, it's easy to forget the scale of a real operation. My cousin worked at a place like that and the amount of flour they went through in a week was shocking. Standing orders make perfect sense to keep things running smooth without a last minute panic. It's a good reminder of all the behind the scenes stuff customers never see.