@Turkeypills Do you supply a storefront or other stores/restaurants? Wheres does all that dough go?
We supply basically all of the mid level-high end restaurants around the St. Louis area and do large scale frozen orders for mainliners like US Foods and PFG. We also do bread for a few national grocery chains; Luckys, Fresh Thyme, Freshens. In addition we are picking up Primanti bros bread, currently in every store outside of Philly but in time we will do all of it. That's just the AM crew. PM shift does all of the fresh bread for some local eateries and local grocery chains.
I wouldn't want to just make bread all day, my add would kick in and I would fugg something up. I generally get my first 70 pounds of dough rolled out in 45 minutes by hand, but I have a big prep list to cover on top of that.
I assure you, you would not get bored and would probably thrive and love it. There is always something to do. I am running all day basically. 70lbs hand rolled in an hour is almost as fast as I can go. I can hit around 100-110lbs in that time, but 70lbs/45min is still faster than a lot of people here.
