You 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 h

You 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).