Ah, Bialys - they'll be a big hit at the Irish Festival!  :-)

I do hope the shop remains successful.

Just one unsolicted piece of advice -- and no, it's not "plastics" (lets see who gets that movie reference and who doesn't).

Start simple, and not too big.  I'm not sure how that would specifically apply to your situation.  It's not clear to me whether or not you've done this before, but take advantage of the fact that you're the person in charge of bread and get organized.  Do a really great baguette, maybe an herb/olive oil boule made from a piece of the same dough, and two or three other fabulous but simple breads to get started -- whatever seems to sell, of course.  Honey whole wheat, sourdough, focaccia -- whatever.

It might be tempting to go in there and want to open all valves at once, coming up with a staggering amount of variety that shows off what you can do.  But don't.  Get a sense of the facility, your equipment, and how your production flows within the overall priority (for them) of doughnut production.  And, being the new guy on their team, be especially careful to blend in as much as possible with the way things are already done.  You might want to enact changes, and maybe some minor changes can happen right away, but don't insist.  Give it time.  Let them love you first.

--Dan DiMuzio