Ep 02 — Carla Cooper on bread
Carla is a third-generation baker who only sells bread on Saturdays. We talk about the math behind a once-a-week bakery and why she'd never go daily.
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Show notes
Carla started baking professionally in her thirties after eight years in an unrelated career. The shop is open one day a week and sells out by mid-afternoon. She’s been doing this for nine years.
The conversation kept circling back to one idea: the constraint is the point. A weekly shop forces a clarity of decision-making that a daily shop doesn’t.