But if you only make bread once a week, WHY would you do that the day before you close
What if you make too much??? Selling day olds is a time honored bakery tradition!
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I suppose it’s possible that they know they’re definitely going to sell out but if that’s the case why aren’t they making more &/or making bread more than once a week
‘They have bread but it doesn’t meet your obnoxiously high standards’ is also a valid possibility I suppose
The opened @7:00 & close @5:00 (its currently 1:20) — what do you want to bet that they are already completely out of bread?