The day my brioche turned into a pancake in front of 30 people

Saturday at the farmer's market in Portland, I pulled a full tray of brioche out of the van and it had collapsed into flat, shiny discs. My oven at home was fine, but the market's crappy electric one sat 15 degrees low. I had to sell them as 'rustic flatbread' for half price, lost about $90 on the batch. Anyone else have a portable oven or event setup that ruined a bake at the worst possible moment?

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