Wendy & Zelenka
Zelenka
Hey Wendy, I've been thinking about how we could make your bakery more eco-friendly, like using locally sourced, organic ingredients and cutting down on waste—what do you think?
Wendy
Wow, that sounds absolutely fantastic! I’d love to start sourcing local, organic veggies and fruits for my pies and cupcakes, and maybe even swap out some of the packaging for biodegradable options. And you know what? I can totally start a compost pile for all the scraps—turn that kitchen waste into a little green treasure for the garden. Let’s sprinkle some eco‑magic into every batch!
Zelenka
That’s the kind of momentum we need—local, organic, biodegradable. Just remember the compost takes a few weeks to mature and the local farmers might be seasonal, so keep a backup plan on hand. Also, keep an eye on the pie dough; you don’t want it rising faster than the waste can turn into soil.
Wendy
Sounds like a dream! I’ll grab a backup stash of flour just in case, and maybe keep a few extra baking sheets ready for those surprise rushes. I’ll also set up a little “warning” sign on the dough—“watch out, this stuff’s ready to rise faster than the compost!”—so everyone stays on the same page. And I’ll keep an eye on the farmers’ schedule so we’re always stocked with fresh, seasonal goodies. Let’s keep that sweet, green vibe going!
Zelenka
Nice, but remember, the dough doesn’t need a superhero cape—just a good thermometer and a calm mind. Keep the flour stash handy, but don’t let the extra sheets turn into a furniture crisis. And hey, if the farmers’ schedule drags, maybe grow a few herbs in your kitchen window—green on the inside and on the outside. Stay sweet, stay green.
Wendy
Absolutely! I’ll grab that trusty thermometer and keep a calm, whisk‑in‑hand vibe. The flour stash will stay in the pantry, not the living room, promise! And a splash of herbs on the windowsill sounds perfect—green and fragrant, right next to my cupcakes. Stay sweet and green together!