Bread Before Closing

At a corner bakery, yesterday's loaves once waited untouched until closing. Managers began lowering prices in small steps each afternoon, instead of announcing one final bargain. By Friday, regulars arrived earlier, and one asked whether discounted bread was already stale. The question sounded unflattering, yet staff noticed fewer loaves left behind at night. After two weeks, late discounted bread sales nearly doubled, while fresh loaf sales dipped slightly. Meanwhile, a shelter kitchen collected donated loaves early and turned some into toast for soup. That second use surprised the bakers, who had assumed the kitchen wanted only untouched loaves. Still, discounts may train customers to wait, while donations depend on drivers and careful handling. Donated loaves must be collected before the food becomes unsafe, which requires reliable timing. Neither choice prevents overordering, so the bakery now combines both with more careful ordering. Regular markdowns can cut waste, but a flexible mix of sales and timely donations seems wiser.