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There is a bakery producing French roundloaves, donuts and cookies, most produced in the last 24-48 hours. Bread in most instore supermarket bakeries is a matt
by onion2k 4y ago
There is a bakery producing French roundloaves, donuts and cookies, most produced in the last 24-48 hours.
Bread in most instore supermarket bakeries is a matter of cooking frozen dough that arrived on a truck rather than making anything from scratch. What you buy was produced a lot more than 48 hours ago.
- seanmcdirmid 4y agoThis is how convenience store croissants are made in Switzerland (frozen dough baked in an oven at the convenience store). I thought it weird at first, but the end result was still tasty. Beats the factory bake approach used by places like Starbucks (well, they follow the convenience store model in Switzerland also otherwise they wouldn’t be able to sell any). I assume much of Europe uses a similar model.
- christophilus 4y agoIt’s usually terrible. Whole Foods (used to— haven’t been in a while) have decent fresh bread. But in general, US baked goods are awful vs any other country I’ve visited. I make no-knead Dutch oven bread and used to make my own sourdough. It’s hard to top that, and almost everything is downhill from there.