adjust. I used to keep all sorts of logs but then never had time to crunch the data. I do know that it’s important to have about 15% of our products leftover at the end of the day — if we don’t have that one item a customer is looking for, they will walk out. Our sales have increased considerably now that I’ve increased my tolerance of waste.” Words of wisdom I tend to get all worked up and distracted by the little What Tofte values from her experience working things, and I’ve worked to create systems where I in and managing a bakery is that it is more impor- don’t have to see the daily minutiae to keep myself tant to stay the course than overreact to bumps sane and focused.” in the road. Tofte also believes in the generosity of hospitality. “When I develop a product I pay attention to ingre- “We charge enough so we don’t have to worry about dient costs and labor, but after that it becomes part giving someone an extra pat of butter or another of the general ebb and flow of the business,” she serving of jam. I don’t want to create an antagonistic says. “There are some things I make a lot of money on relationship with our customers. They took the time to and some things I don’t, so at the end of the day — or come here, they’ve spent their money here, and I want month — I look to make sure it all balances out. to be in a position to treat them well.” 28 < FEB 2013 | bakemag.com caketoppub.comhttp://www.caketoppub.com