I'm brand new to this forum! I am a baker at a small coffee shop In Galveston, Texas.
We bake banana and zucchini bread year round, and introduce seasonal breads throughout the year. We have noticed that it is seemingly impossible for us to get 8 even slices out of our loaves. I've tried measured cutting boards to cut 1" thick pieces, and even though the slices all weigh the same- the middle slices are usually taller and make the smaller pieces look far too small to sell at full price.
I am stuck on what to try next. Does anybody have any recommendations for a bread pan I should try? A different technique, perhaps? We lose so much money by discounting the smaller pieces and I would love to change that. Please let me know if you have any ideas! I'd love to hear them.
Thanks in advance, ya'll!