So I operate a very small, one-woman bakery business out of the bakery i manage, when not on the bakery's clock. I supply local coffee shops & restaurants with all arrays baked goods and do custom pastry and cake orders.
I'm confident in my bread-making and savory skills, but I'm unsteady about the rule of thumb (or, moreover, the rule of health & sanitation) in regard to making savory baked goods/breads that contain meat or other perishables and allowing them to sit out. At home, I wouldn't think twice about lobbing bacon into my brioche and leaving it out as I snack for days, but would I be ignorantly executing an unbecoming pastry faux-pas to say to a client, "yep, just leave it out, or you'll destroy the crust?" Can I make some luscious rolls studded with crunchy lardons and drop them off, to be left in a dry case, with no worries?
Should it simply be kept to cured meats? Should it be skipped altogether?
Does anyone have any experience with this? Or have any light to shed?
Thanks in advance, I am just a baby in the world of small business.