A baker specializes in almond croissants. She must decide how many croissants to bake early in the morning before customers arrive. There is no time to bake any further croissants later in the day. The croissants retail for $3.25 and cost her $0.84 to make. The croissants are considered stale and worthless by the end of the day. Demand for the croissants is normal with a mean of 650 and a standard deviation of 120. How many should she bake at the start of the day?