Monday
Mondays are a bagel/pretzel/sourdough baking day. There are a couple of deliveries that may come in and many that go out. There is some packing that is done for orders that go out on later days as well so it's important to make sure that everything is organized and marked well. The volume that is baked can vary due to ordering volume.
First shift in (around 2am) will turn oven on, and get things started. Sourdoughs will be baked first, followed by pretzels, and bagels and pretzels. After those items are completed the rest of the products will have dough prepared and be baked. Delivery driver should arrive soon after 9am as long as everything is ready. There is no urgency to get many of the bakes done after the deliveries Monday shop hours are 7:30am-6pm. There are no Farmers Markets? on Monday but some items are packed for the Roanoke Market? that is on Tuesday.
Staffing: Ovens, Boil, Dough, Forming, Pack, Shop, Delivery
Production Overview:
Baked items on Mondays include
- Bagels? - Base varieties
- Pretzels? - Base, Beer Pretzels?
- Sourdoughs? - Truly Blacksburg?, Wheatsburg?, Sesame Mucho?
- Bun Buns?
- Amish Loafies?
- Ryes? -
Often we will also bake
Closing bakes may include:
Doughs made for the next day:
Levains for the next day:
Shop Overview
Deliveries include
- Annie Kay's? - Bagels, Pretzels, Sourdough
- Eats Natural Foods? - Bagels, Pretzels, Sourdough
- Radford Coffee Company? - Bagels, Sourdough
- Rising Silo? - Pretzels, Sourdough
- Bull and Bones? - Beer Pretzels
- Home Deliveries? - Varies
Packings for later
- Roanoke Market? - Tuesday at West End
- Market at Virginia Tech? - Delivered Tuesday morning
Received Deliveries may include
- Dutch Valley? - Requires check
By end of day tasks
- Grease dry trays
- Clean out pans
- Organize Loaves
- Organize Racks?
- Shuffle Bagels?
- Tortilla? equipment setup