Another Reason to Bake Your Own Bread

So Michael Bauer reports today on three San Francisco restaurants that all spend around $60,000.00 a year on bread.  That's $165 a day, assuming you're open 365 days a year.  Sheesh -- I can understand why you'd want your own bakery.  What Bauer doesn't say is how much business these restaurants were doing, or how much money per diner that translates to. 

I don't know how many local pro restaurateurs read this blog, but assuming you don't mind talking about your expenses here, how much money do you spend on bread?  And, as Mauer asks, do you think you'd ever charge for it?  If you're a customer, how would you feel about explicitly paying for bread?  Philosophically, I don't have a problem with a restaurant charging for anything they serve, except maybe a glass of water.  But aesthetically speaking, I can certainly see middle to high-end places not doing it.