Monday: menu meeting, ingredient orders, and reviewing last weekend's numbers.
Tuesday: prep for slow-ferment doughs. The sourdough that hits Saturday's table is mixed on Thursday, but the levain starts Tuesday.
Wednesday: pastry lamination. Croissant and Danish dough take three days of folds and rests before they're worth baking.
Thursday: dough mixing, staff scheduling, and the last day for pre-orders.
Friday: shaping, proofing, the first bakes. Cinnamon rolls and scones go in overnight to bake fresh Saturday morning.
Saturday and Sunday: bake, sell, restock, repeat. Doors open at 8:30, close at 1:00.
Sunday evening: cleanup, inventory, notes for Monday. The week starts again.