I am the pastry chef at a 100 seat, fine dining restaurant in New Orleans. I roll out 200 rolls for dinner bread service. I have discussed bread service with the executive chef . He says the free bread service is not going away. And I do have to say the bread is quite tasty. It's served warm, with whipped and then piped butter. This really cuts into my other prep for the evening. Any ideas for other breads that would not take up so much time. Thanks in advance. PS..our kitchen is tiny. I work out of a closet, in the old shot gun house.