thebaker ... if you're comfortable discussing the process (and aren't legally encumbered), do the various restaurant customers receive the same bread as Pain Q gets? Are there variations specified by the various customers? I've noticed the bakers at Chelsea Market refer to work sheets quite often, so I assumed there are special preparations. When I was there the bread for Pain Q was there formula they provided sold only under contract with them and to them only. restaurant customers can by the Pain Q bread only from Pain Q. all customers buying Amy's bread get the same breads. (Amy's only) The sheets they are looking at are for how many of each kind to make of what bread, the mixing is done in the room that is behind the storefront, not very visable from the outside the room you are looking at is the "shapeing room" where the doughs are made into whatever shape is called for on the sheets.