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It's hilarious to me that it's just a given that bread is made in a factory-like setting as opposed to an actual bakery. They still exist, and some of them just
by morsch 2y ago
It's hilarious to me that it's just a given that bread is made in a factory-like setting as opposed to an actual bakery. They still exist, and some of them just make plain bread, which means they don't handle nuts. I'm sure their product is more expensive, but it's not clean room, vacuum chamber expensive.
An ecosystem of centralized, mass production of baked goods is part of the problem, at least.
- ApolloFortyNine 2y agoI'd honestly trust the factory more than the local bakery if a single Sesame seed could kill me. At least at that scale, it'd both have to happen and I'd have to be the one to have it happen for. In a bakery the Sesame seed items would probably be made within 5ft of everything else. >They still exist, and some of them just make plain bread, Honestly have never seen this, every bakery bakes at least something else that can be described as more than just plain white bread.
- morsch 2y agoWell, I live in Germany, so there's that. And admittedly it's quite rare, here, as well.
- nottorp 2y agoOut of curiosity, aren't there home use bread making machines in the US? I used one for quite a while, even though I don't have any food allergies. I just stopped because I was eating too much fresh out of the oven bread.
- mort96 2y agoI mean that doesn't make a difference though? You wouldn't want a separate traditional bakery with a separate traditional baker for every combination of allergens either