[ceratopisan]

Selling to restaurants is reliable but low-profit, because you're selling in bulk. Selling direct to consumers has a much better margin. Margins are not high in baking to begin with, so it helps. The direct demand can't be scheduled as easily, though, and baking bread is always at least hours of prep.

This is something that is a balance for any bakery - front end and back end operations; I have yet to find someplace that didn't do both.