I'm pretty sure I've told you guys before that we don't do any actual baking from scratch at our bakery. Everything that we put into the oven to bake comes premixed from our supplier. So, let's say we have to make blueberry muffins, for example. All we do is open up a pail of blueberry muffin mix, scoop the batter it into muffin tins, pop the tins into the oven, and 25 minutes later - voila - we have freshly baked blueberry muffins. At least we think they're fresh. They just came out of the oven, after all. Well, when a lady came in looking for fresh bread this week, I found out that "fresh" doesn't mean the same thing to everyone.
Me: (looking up from the cake that I was icing to see a woman pointing at the bread rack behind the counter) Hello, can I help you?
FBL: (nothing, just waving her finger at God knows what on the bread rack)
Me: (for the love of God, I'm not a mind reader, lady) Is there something in particular you're pointing at?
FBL: I want a baguette.
Me: (she speaks!) Oh, those are not baked yet.
FBL: Yes, they are.
Me: (how the h*ll would you know?) No, they're not.
FBL: You don't bake here?
Me: Not from scratch. The dough comes to us frozen, and we just put it into the pans to bake.
FBL: Exactly what kind of bakery are you?
Me: We're a non-baking bakery.
FBL: What's your name?
Me: (pointing at my name tag) JB, I'm the assistant manager.
FBL: You have bad attitude for an assistant manager.
Me: (WTF, lady??) I'm sorry, but did you want me to lie and tell you that we bake from scratch?
FBL: (nothing, just looking at me with a really sour expression)
Me: (great, back to mind reading) Mam, do you still want a baguette (so I can beat you with it)? We did bake some fresh ones.
FBL: Not if it was frozen.
Me: (of course) Alright, sorry about that.
FBL: I guess I'll go to a bakery that makes fresh bread.
Me: (good luck with that, lady) If you find one, let me know.
Believe it or not folks, there aren't too many bakeries around here that still bake everything that they sell from scratch, so finding one isn't easy. Trust me, after being in the restaurant biz for years, I got to know which bakeries were actually making bread and cakes, and which ones were getting their dough and mixes from a supplier.