The basis of my argument isn’t that good, fresh, or cheap bread doesn’t exist in the states. It’s that the combination of the three is very rare. A good crusty baguette from a French bakery is basically $2. To get the equivalent quality here you are paying $5 or more in a HCOL area and it stems from a corporate push to get consumers to buy more shelf stable products, which in turn killed a lot of smaller bakeries.
And you again would be wrong. Walmart is the biggest grocery retailer and I can get a fresh in house loaf of french bread for $1.47. If I step up to an artisan loaf, something crusty, it's just over $2. I can get a full Rosemary Boule bread loaf for $3.98.
None of that is at a fancy store. None of that is $5. And none of that is full of crap ingredients.
We’re not comparing the same thing. Walmart bread is par-baked and then finished in stores. It contains preservatives and shelf stabilizers.
I am literally talking about bakery bread that is made from a starter and starts to mold in a few days, not mass produced products that are shelf stable.
Yes, cheap bread exists, but you would be hard pressed to find those prices at a local baker. This whole post is about food additives and y’all are arguing with me giving me examples of food with preservatives that extend shelf life.
My french bread molds in a few days. Again. It is real bread made from dough in house. And of course you would be hard pressed to find those prices at a small baker but not MUCH higher. The local baker sells 13 donuts for $10.99 and Walmart sells 6 for $4.50 give or take.
And I'm arguing with you because you keep moving the fucking goal posts. First it was you can't even find this type of bread, it's all preservatives. Then it was well yeah, you can find it, but it's expensive. And then it was cheap but crap. Now you're saying you weren't even arguing those points. Brother in fuck you can't accept that you're fucking wrong and keep going. Maybe you should be the one to have a little retrospect and accept you're wrong on this topic.
What is this post about? What is the top line image? I’m not moving goal posts, the entirety of this thread is about additives in food you dunce.
Google it yourself and read the ingredients. Walmart bread is par baked off site and contains shelf stabilizers. Why would I keep saying corporations killed off small bakeries with shelf stable products if I wasn’t talking about additives. The comparison between the US and Europe is exactly that, we put stuff in our food they don’t allow.
What is this post about? What is the top line image? I’m not moving goal posts, the entirety of this thread is about additives in food you dunce.
Google it yourself and read the ingredients. Walmart bread is par baked off site and contains shelf stabilizers. Why would I keep saying corporations killed off small bakeries with shelf stable products if I wasn’t talking about additives? The comparison between the US and Europe is exactly that, we put stuff in our food they don’t allow. Italians are militant about their food regulations, it’s partially why the wine is so good, and why stuff like American cheese or Kraft Parmesan wouldn’t be considered cheese.
I’m glad you can get things for those prices around you, but in a HCOL area that doesn’t exist. If you want locally made, additive free food, it costs more and you have to go out of your way to buy it. I’m not even saying Walmart bread sucks, but the context of this entire thread is about additives in food and why European bread/wine is better.
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u/rugger87 4d ago
The basis of my argument isn’t that good, fresh, or cheap bread doesn’t exist in the states. It’s that the combination of the three is very rare. A good crusty baguette from a French bakery is basically $2. To get the equivalent quality here you are paying $5 or more in a HCOL area and it stems from a corporate push to get consumers to buy more shelf stable products, which in turn killed a lot of smaller bakeries.