That's an interesting logistic problem I hadn't even thought of. I bake a lot of bread (today's was buttermilk chile cheddar) and it can be very uncooperative and unpredictable, unlike cakes and other pastry.

I understand that in a production environment they will be more process driven than my own kitchen, but I wonder what the timing variation is in the typical small commercial bakery. i.e., from start of mixing to fresh bread out the oven, how repeatable is the time to completion?