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It is also becoming increasingly difficult to find "plain bread" in Dutch supermarkets. The majority of them now have additives like soy lethicin, 15 kinds of l
by ricardobeat 6y ago
It is also becoming increasingly difficult to find "plain bread" in Dutch supermarkets. The majority of them now have additives like soy lethicin, 15 kinds of leftover flours/powders from some other industrial process, even the 'artisan' labeled ones.
- mettamage 6y agoThat saddens me. I must confess that I'm used to my brands, so I don't look around that much at the Albert Heijn (the supermarket I go to, for reference: an upscale-ish supermarket that tries to be normal and sort of is? Looking at fellow Dutchies here to see what they think).
- timvdalen 6y agoSeconded!
- chrisin2d 6y agoI think (as an American in Amsterdam) — Low-end: LIDL, VOMAR Lower-middle: Dirk van der Broek Middle: Albert Heijn, Jumbo Middle—high: EkoPlaza, Landmarkt High-end: Marqt I buy my bread from Vlaamsch Broodhuys—an upscale bakery chain—as there’s one by my home. Diverse good breads are easily accessible in the Netherlands, I find. Back in the US, getting good bread is requires research and a drive. In my college town, both of the only two good artisanal bakeries were started by Europeans who were too fed up with American bread culture!
- metrokoi 6y agoThe additives are there for a reason. More bread with more additives is sold because people prefer that type of bread, whether for convenience, price, or they simply prefer the flavor and texture.