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I'm also concerned about the decline in small, independent bakeries that bake fresh bread every night. We see a trend of many regional bakery chains taking over
by pvorb 6y ago
I'm also concerned about the decline in small, independent bakeries that bake fresh bread every night. We see a trend of many regional bakery chains taking over where bread is prepared in a factory, frozen, delivered to the bakery shops and then baked up again. Quality suffers a lot this way and it's become harder to find good bakeries now. The article also describes this phenomenon, but you can probably only read it between the lines if you know the background.
- PicassoCTs 6y agoYou actually can compute the quality suffering of a regional bakery. All first-charge-products have to be done pre-delivery, which means - driving distance in hours to the place farthest away is the time point, by which all products have to be transport ready. Not everything can be baked simultaneously, so some products are stored in baskets pre-loading. Now, you have a idea of the time period the central bakery starts producing, and how old the stuff is when you buy it. If you enter the bakery at 9 o clock, some brezen are already up to 6 h old for some branch-bakeries. They try to counter that with frozen pretzels that are baked up in hot-air behind the counter-ovens, but those dry the baked goods too much, so they can only be eaten properly for 1-2h. Its a dying job though, due to the long hours, low pay and bad time to work ( Workday starts around 0 o Clock and ends at 10 o clock).
- pvorb 6y agoYes, exactly. And if I only buy some raw Brezel that has just been heated, I can also buy the frozen thing and define myself when I want to eat it by baking at home just in time.