It's an evolution. In the 50s white bread was considered modern, sanitary, more shelf stable, and futuristic. Now rustic and artisanal bread is considered nut

It's an evolution. In the 50s white bread was considered modern, sanitary, more shelf stable, and futuristic. Now rustic and artisanal bread is considered nutritious with higher quality ingredients because we have fewer worries about quality and we're not giving up many of those other traits. Soon enough, that will be mass produced and there will be some other signal of higher quality or desirable trait that requires us to buy newer toasters. I still think white bread makes a better grilled cheese, pb&j, and brioche makes superior french toast. Those are all terrible on multi grain bread, which has its own uses.