Have you tried a different dough from what you’ve been using such as a whole wheat? If so, how are your customers responding? Has the price of your dough gone up? Have you tried freezing your dough and if so, how is that working?
Have you tried a different dough from what you’ve been using such as a whole wheat? If so, how are your customers responding? Has the price of your dough gone up? Have you tried freezing your dough and if so, how is that working?