3 ms·

I used to get bread from a old school French baker in downtown Dallas of all places. I don't know where he gets his wheat (he mills it himself) but the bread wa

I used to get bread from a old school French baker in downtown Dallas of all places. I don't know where he gets his wheat (he mills it himself) but the bread was like nothing I've ever eaten. One time I ate half a loaf for dinner with nothing on it at all, it's so tasty.

samtimalsina 11y ago
You need to tell us the place!
- coldcode 11y ago
  Village Baking Co 5531 E University Blvd, Dallas, TX 75206
stevesearer 11y ago
Not to discount what you're saying as I'm sure the bread was very good, but I've been thinking about whether knowing a bit more about the process and story behind food products helps enhance the experience. So in this case, knowing that he mills it himself and that he seems to use old school methods, in addition to just baking great bread is a recipe for a better bread experience than that of simply eating great bread without knowing the story.
- boxy310 11y ago
  I went to Germany this past summer and bought amazing gas-station sandwiches for 4 euros apiece, with great quality meat, cheese, and bread. I came back to America and bought a Starbucks sandwich for $12 and almost threw it out, it was so bad in comparison. Even if you have neutral perceptions of sandwiches you will definitely taste the difference between American bread and European bread.
  - nether 11y ago
    Wow, that's 4x the price of Starbucks sandwiches where I live. Must be the same ones serving the $6 coffees (mine are $1.30).
    - boxy310 11y ago
      It was in the airport, so I wouldn't be surprised. They looked about the same price as coffeeshops in downtown Indy, so I think it's more reflective of the cost per square footage than it is about the inputs to the sandwich. I would've hoped given Starbucks' "artisanal" bent for most pastries that their sandwiches would've been the best option given a layover, but it still didn't compare very favorably to gas-station sandwiches in Europe.
- bavcyc 11y ago
  The processing that wheat goes through to become flour is interesting. Stuff is removed and then stuff is added. Different batches of wheat are blended to obtain a consistent product. By grinding the grain in the bakery, it avoids the processing. The baker has to adjust recipes on the fly to adjust for the different gluten/protein levels since that will vary. That might account for taste difference. Double blind trial would be interesting with different flours.

samtimalsina 11y ago

You need to tell us the place!

coldcode 11y ago
Village Baking Co 5531 E University Blvd, Dallas, TX 75206

stevesearer 11y ago

Not to discount what you're saying as I'm sure the bread was very good, but I've been thinking about whether knowing a bit more about the process and story behind food products helps enhance the experience. So in this case, knowing that he mills it himself and that he seems to use old school methods, in addition to just baking great bread is a recipe for a better bread experience than that of simply eating great bread without knowing the story.

boxy310 11y ago
I went to Germany this past summer and bought amazing gas-station sandwiches for 4 euros apiece, with great quality meat, cheese, and bread. I came back to America and bought a Starbucks sandwich for $12 and almost threw it out, it was so bad in comparison. Even if you have neutral perceptions of sandwiches you will definitely taste the difference between American bread and European bread.
- nether 11y ago
  Wow, that's 4x the price of Starbucks sandwiches where I live. Must be the same ones serving the $6 coffees (mine are $1.30).
  - boxy310 11y ago
    It was in the airport, so I wouldn't be surprised. They looked about the same price as coffeeshops in downtown Indy, so I think it's more reflective of the cost per square footage than it is about the inputs to the sandwich. I would've hoped given Starbucks' "artisanal" bent for most pastries that their sandwiches would've been the best option given a layover, but it still didn't compare very favorably to gas-station sandwiches in Europe.
bavcyc 11y ago
The processing that wheat goes through to become flour is interesting. Stuff is removed and then stuff is added. Different batches of wheat are blended to obtain a consistent product. By grinding the grain in the bakery, it avoids the processing. The baker has to adjust recipes on the fly to adjust for the different gluten/protein levels since that will vary. That might account for taste difference. Double blind trial would be interesting with different flours.