Why do we ask for 1 week's notice for all orders?
I’m currently producing up to 3,000 pieces a week, and on average, I handle those items five times each. I appreciate your understanding as I take the time needed to prepare batters and doughs so they can be baked as close to Saturday as possible for maximum freshness.
Also, I’ve decided not to hire anyone at this moment. My goal is to keep prices affordable while still maintaining our high standards for ingredients, which, as most are locally produced and whole grain flours, are not cheap to purchase. Thanks so much for your support!