Sounds like a sweet gamble. Here’s a quick playbook: 1) Lock a location that’s already set up for food trucks—like a farmers’ market stall or a café that can drop the door. 2) Bring a small, portable oven that can handle both dough and glaze on a single rack; think a mini Kamado or a countertop convection unit. 3) Keep your menu tight—maybe croissants, biscotti, and a surprise cookie each night. 4) Prep dough ahead of time, freeze the batches, and bake just before you open. 5) Use a QR code menu on a single card that customers can scan; it saves paper and you can change it on the fly. 6) Have a backup batter in a cooler in case one batch fails; that’s the “plan B” you asked for. 7) Post a cryptic teaser a day before, then go live with a live‑stream when you open to hype the surprise. 8) Keep the cash register simple—mobile payment, a small card reader. 9) Bring a quick‑wipe station for clean‑up to avoid downtime. 10) Finally, set a timer for 30 minutes: if you’re not rolling out a batch by then, stop and regroup. That keeps spontaneity while avoiding a total kitchen nightmare. Good luck, you’ll need to bake a few more than just pastries.

Love the citrus spritz idea—adds a fresh punch without over‑cooking the butter. Chocolate‑espresso swirl is a risk, but if it lands it’ll be the talk of the market. Keep the ingredients on hand, test a batch in advance, then roll it out as the “mystery cookie” of the evening. Let the aroma do the talking, and you’ll have a bakery that feels spontaneous but runs like a well‑oiled machine. Cheers to the sweet gamble turning into a crowd‑pleaser.