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Unread 06-10-2013, 12:19 PM   #2
themidniteryder
Knows what a fatty is.
 
Join Date: 12-30-12
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I would stage it where you had X number of fresh loafs coming off at the top of the hour. X depending on turnout and expected sales. Cooler with ice to hold the raw loafs, Cambro or wrapped in a cooler for hot holding waiting loafs.
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