Nicely posted Kyla.

Unless you were running a very large restaurant it wouldn't be feasible to make your own bread, the mixer alone might cost $10,000. There are ways however to "freshen" premade bread, take a mini-loaf and slice it most of the way through, drissle with olive oil and sprinkle with salt and rosemary. They do this quite successfully with a small loaf of dark rye at Margarita's, a mexican place here in TO. Also you can buy boxes of semi-baked buns and finish them from frozen in the oven, we did this at the Blackthorn in Ottawa when I worked there. Making bread *is* easy and fun though and I encourage everyone to try it at least once, it's a little bit of kitchen magic when you see your beautiful results.

Making everything fresh in-house will always be the dream but especially for a small operation it isn't always feasible, sure you could if charged $100 a plate but I want to keep prices low so making bread in-house is pretty much out of the question. Good bread is important though, if you're going to serve bread it should be nice and warm and as fresh as possible. Many restaurants have bread delivered daily by local bakeshops, infact if you sneak around the back of some restaurants around dawn you may be able to snag a few free loaves :) Oh and there's the question of fat, what kind of fat should be served along with the bread? I vote for herbed olive oil.