Note that by definition, they sold all that they made. It could be that efficiency -- usually oven space or mixer capacity -- causes them to make it in lots of

Note that by definition, they sold all that they made. It could be that efficiency -- usually oven space or mixer capacity -- causes them to make it in lots of, say, 50 loaves. If they make one lot and sell out, they make two lots -- but if the second lot doesn't sell out, they go back to making one lot a day. Better to be in demand than taking a loss on unsold product.