Opening a retail coffee house - part 5

A month before we opened the shop, we had to start thinking about our food menu. We had decided on all the coffee drinks and now had to decide on what pastries we wanted to serve. It was a harder task than I had envisioned. I looked through the yellow pages for wholesale bakeries but there really wasn't very many. I actually found only 2 in the area that would come by and give me some samples. They were Le Boulanger and Fullbloom bakery. For those of you not familiar with the Fullbloom name, they are one of the main suppliers to the bay area Starbucks. When I called upon them, they had only been in business for about 1 year and was just a new business. The owner herself came out to see me with the samples and while we were talking she mentioned that she was making a bid on the Starbucks business and she was keeping her fingers crossed. I guess things turned out well for her as she is supplying all of the Bay Area Starbucks from Sacramento to Monterey. They have the best blueberry scones. We decided to order from them and also from Le Boulanger. The hard part was deciding how many to order for the first day. We were very naive. We didn't plan any big grand opening and didn't do any advertising and yet we still thought we would have a mad rush of people. So for our first day we ordered 12 dozen assorted croissants. Yep, 144 croissants in total. What were we thinking? Needless to say, we had ALOT left over. We only made $78.00 in sales that first day!