I think it’s a lovely idea, but scaling up a rustic loaf is a whole new craft. First, the dough has to stay consistent—same flour, same sourdough starter, same proofing times—otherwise the flavor will shift. We’ll need larger mixers, more reliable ovens, maybe a small baking line, and a system to keep the starter healthy across batches. Packaging matters too; people love the feel of a hand‑tied ribbon, not just a plastic bag. And we can’t forget the supply chain—organic flour, local butter, that kind of thing keeps the brand honest. It’s doable, but let’s map out each step carefully, test a pilot run, and see how the loaves taste before we hit the national shelves.