Thanks guys. It was a crazy day to say the least, 14 hours of non-stop running plus a couple of hours to clean up. Just making sure the store was fully stocked was a nightmare since we sold a lot more breads then I thought we would, I focused mostly on pastries, cakes and the like, and I can't simply make more breads appear by snapping my fingers. Even though there are tricks to make them develop faster (warmer water, more yeast, adding enzymes and maltose etc.) they still need about 60 minutes in the proofer and another 30 in the oven. Let's just say I'm glad this is over...