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That moment I chose the local bakery over the supermarket loaf
I was standing in the aisle at Giant Eagle last Tuesday with a $2.50 white bread in my hand, then I remembered the little French bakery two blocks over charges $4.75 for a sourdough. I took the gamble and walked out with their loaf, and honestly the crust had this perfect crunch that made my morning toast feel like a whole new experience. Has anyone else noticed a big difference between bakery bread and the prepacked stuff, or am I just imagining things?
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the_viola25d ago
Oh man, that crust crunch is no joke. Real bakery bread has this whole different structure inside too, more air pockets and a chewier bite. The prepacked stuff is all squishy and uniform, like eating a sponge. Once you get used to real bread, it's hard to go back.
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jordanblack24d ago
Gotta admit, I used to be all about that squishy grocery store bread. Thought the bakery stuff was too hard and overpriced. But after this thread I grabbed a loaf from a local place and yeah, you're totally right. That crust crunch is a game changer, I don't think I can go back now lol.
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jamesf4121d ago
Right, but once you get used to that bakery bread, does the grocery store stuff even taste like bread anymore, or is it basically just flavored foam? I mean, you pay double the price, but you're also getting something that actually tastes like someone put effort into it. Is the convenience of a plastic wrapped loaf really worth eating what amounts to a soft pillow every morning? Not trying to be difficult, but I've seen people defend that squishy white bread like their life depends on it. Everybody seems to have their own line they won't cross on price.
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