Suppose a Roasted Olive restaurant is considering whether to (1) bake bread for its restaurant in-house or (2) buy the bread from a local bakery. The chef estimates that variable costs of making each loaf include $0.46 of ingredients, $0.22 of variable overhead (electricity to run the oven), and $0.70 of direct labor for kneadirg and forming the loaves. Alocating fixed overhead (depreciation on the kitchen equipment and building) based on direct labor assigns $1.02 of fixed overhead per loaf. None of the foxed costs are avoidable. The local bakery would charge Roasted Otive \$1.74 per loaf: 1. What is the absorption cost of making the bread in-house? What is the variable cost per loaf? 2. Should Roasted Olive bake the bread in-house or buy from the local bakery? Why? 3. In addition to the financial analysis, what else should Roasted Olive consider when making this decision? 1. What is the absorption cost of making the bread in-house? What is the variable cost per loaf