Donut production is no joke, and for Five-O Donut Co. in Sarasota, FL, the hub-and-spoke model has been a game-changer for the bakery. Christine Nordstrom, owner of Five-O Donut, provides some insights on the benefits of operating out of a commissary.
Read more in the latest To Build a Bakery installment.
To Build a Bakery is an ongoing series from Craft to Crumb featuring the stories of growth for bakeries of all scales. From establishing a first brick-and-mortar location to multiple shops and beyond, the series connects with bakers from across the country about how they’re scaling up their businesses.
