Paul, the bakery’s assistant manager, mentioned the bakery’s struggle to find various avenues with which to sell Monks’ Bread. He hopes to promote the bakery so that Monks’ Bread can make and sell the high quantity of bread its industrial bakery is capable of producing. He mentioned that demand for the bread has caused the operation to slow down with employees baking 35,000 loaves per week where they once baked 70,000. Paul’s enthusiastic outlook on the improved efficiency of the bakery is inspiring; however, it seems that the bakery’s assistant manager feels that in order for the operation to work most efficiently, the bakery must adapt in order to increase the production and reliability of the Monks’ Bread brand.
Varieties of bread sold in the abbey’s store.