Stores that have big kitchens can do that. The problem with in-house baking, however, lies in the smaller yields produced per day. A dessert may be amazing one day and pale in comparison two days later. What you may be sacrificing is a little bit of uniqueness, and sometimes that's a good trade-off. Luckily for natural foods retailers, there's money to be made from desserts.
Success can easily come from commissary producers, in-house bakers or a combination of both.
But no matter which way you slice it, desserts are a great way for natural foods markets to satisfy the sweet tooth of all their customers.