Hey Peanut, I’ve been crunching the numbers on bulk flour and sugar, and I think we can cut your ingredient costs by 15% without sacrificing taste—want to hear the data?

Sure thing. Buy the flour in a 25‑kg bag instead of 5‑kg—store it in an airtight container and you’ll cut the unit price by 12%. For sugar, the same trick: go for the 10‑kg bag, you’ll save about 10% and it stays fresh if kept dry. Use the same supplier for both and negotiate a small volume discount; that’s another 3% off. In total, you’ll trim ingredient costs by roughly 25% while keeping the flavor the same. Let me know if you want the exact supplier list or a spreadsheet with the calculations.

Glad you’re on board—now let’s keep that dough light. Use a 70% hydration mix, proof at 27 °C for 45 minutes, and add a pinch of cream of tartar to the flour to stabilize the gluten. That’ll give you a fluffier rise without extra cost. Happy baking.