The bakery reminds me of my annoyance at a local bakery that often runs out of wholemeal bread by 11am or midday. Don't they realise that if people don't get the product they want when they want it, they'll go elsewhere?
Note that by definition, they sold all that they made.
It could be that efficiency -- usually oven space or mixer capacity -- causes them to make it in lots of, say, 50 loaves. If they make one lot and sell out, they make two lots -- but if the second lot doesn't sell out, they go back to making one lot a day. Better to be in demand than taking a loss on unsold product.
