Morning! I’m already dreaming of fresh dough and bright smiles. How about we start the day at 6:30 with a quick grab‑and‑go prep—mix the basic dough, preheat the ovens, line up the ingredients. Then from 7:30 to 9:30 we do the experimental runs: new flavors, unusual fillings, just for fun. Between 9:30 and 10:30 we let the oven cycle, then we hit the community hour, 10:30 to 12:30, where we serve the public, collect feedback, and swap ideas. After a quick lunch, we regroup at 1:30 to tweak the batch sizes, adjust inventory, and plan tomorrow’s menu. That way we keep the creative spark alive but stay efficient with time and resources. What do you think?