売れ残ったパンの行き先

On the first evening, bread remains on several trays.

Aya asks why all the leftover bread cannot simply be donated.

Her aunt explains that timing, storage, and recipient capacity all matter.

Some bread can be offered safely the next morning, while some cannot.

Aya notices that one sweet roll remains almost every day.

She assumes that customers no longer like it.

A regular customer says the roll is often sold out at lunchtime.

Aya compares the baking schedule with sales by hour.

Most of those rolls had been baked too early and all at once.

Her aunt agrees to test two smaller batches.

The second batch will be made only if morning sales justify it.

For three days, Aya records only the relevant counts.

Customers can still find the roll in the afternoon.

Fewer rolls remain after closing.

The bakery continues its existing approved donation arrangement.

Aya sees that donation and prevention address different parts of the problem.

Her aunt keeps the smaller-batch schedule for another month.

Aya writes a short explanation for the next helper.

She leaves knowing that good intentions also need workable systems.