Bakeries pivot to classes and pre-orders (2020-2022)
Retail bakeries lost walk-in traffic during pandemic restrictions. Many shifted to online pre-orders, curbside pickup, and small in-person classes, and the pivot became permanent for some once foot traffic stayed low.
Surviving bakeries added revenue streams outside the storefront.
Class-based and pre-order models became a normal way for small production bakeries to operate without a public counter.
May's Parlor's storefront-less, class-and-pre-order model fits this shift; the licence is the next revenue-diversification step.
