So you achieved your goal right? Historically bakeries are very 'spikey' in their demand, a friend of mine runs one and they spend 3AM to 6AM making donuts and bagels which they sell out of between 6AM and 7:15AM, and then sell maybe a handful or two for the rest of the day.

Given the complexities of bread, it would interesting to hear a post mortem about ways you might both account for spikes without compromising delivery times, delivery scheduling to make maximum use of delivery resources, and even recipe variations to support those goals.