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May 10, 2011 12:25 PM

Is it me or has the store bread gone way down hill. National brands [moved from Boston board]

What is going on with the bread lately. No matter which brand we buy it is down right awefull. Is it just me and my family, or do the rest of you think the same?

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  1. I can't remember the last time I bought a loaf of national-brand bread. Must be decades ago.

    Local bakeries, or the supermarket's in-store bakery: Clear Flour, Iggy's, Fornax, Nashoba Brook, Jessica's Brick Oven, When Pigs Fly. Whatever else Russo's carries.

    3 Replies
    1. re: MC Slim JB

      The only thing I use that for is binder for meatloaf.

      1. re: MC Slim JB

        Do you like Nashoba Brook? They are two minutes from my house. They make all the Artisen Bread for Trader Joe's in the North East. I am not a fan but many people love it. When I want good bread I take the trip to the North End. I was talking about normal store bought bread.

        Trader Joe's
        1427 Massachusetts Ave, Arlington, MA 02476

        1. re: josephlapusata

          I like the olive bread from Nashoba Brook (Russo's carries it).

          For national brand, store brought bread I bet you'd get more love on the General Chowhounding Topics board.

      2. I love Pain D'Avignon bread from Hyannis,which they carry at whole foods.

        1. Oh you know what? The La Brea bakery breads I get at Stop n Shop sometimes are quite good. They are baked in-house and beat the pants off other store-bought bread.

          I still like Pillsbury Farm thin white for crustless tea sandwiches. A classic.

          ETA: yes, of course, it's Pepperidge Farms. Thanks Slim

          2 Replies
          1. re: yumyum

            I take it back: I did buy some Pepperidge Farms white bread for making tea sandwiches for a party a few months ago. I was inspired by the sandwiches served at an afternoon cream tea I enjoyed last year at Brown's Hotel in London. I think I ate two trays of them.


            1. re: yumyum

              I don't eat bread enough to have to buy those big national brand loaves. I much prefer the in-house bakery kind, or even better, something from a local bakery. I like the big spongey soft "white breads" from the Chinese and Taiwanese bakeries.

              I do however like the Pepperidge Farm smaller white bread loaves for serving with bone marrow. I prefer a smaller, thinner piece of bread so you can taste the marrow more, and the PF can happens to have just the right size for the roasted marrow with parsley salad recipe.

            2. without trying to be snide, i am surprised someone posting on a site like chowhound is still suffering through poor bread. the upgrqdes available are plentiful and quite easy to aquire. so, in answer to your question, i think its you. you have probably become more selective in your tastes and can no longer tolerate the spongy, tasteless, paste the passes for big commecial bread. good news is, you dont have to. bad news is, theres no going back.

              2 Replies
              1. re: hyde

                Problem is, there are a lot of us that don't *have* the bread to buy good bread. I went through a long stretch of unemployment, and Oroweat (California) is about as much as I can afford, and even there, I'll go for the variety that's on sale that week. And while it's okay, I sympathize with the OP--it ain't what it used to be. I dread thinking of what the many cheaper national brands taste like/are made from.

                1. re: annagranfors

                  tone is difficult in words sometimes, i was trying to not sound like a snob and if it came across that way, i apologize.
                  i understand the problematic situation of money. there is a line of bread in the boston area which retails between 4 and 5 dollars for what appears to my eyes as a half a loaf.
                  i honestly believe i have never had bread worth ten dollars a loaf.
                  actually lack of funds is what got me making bread years ago, i still make a couple of simple white loaves every couple of weeks. it freezes great, you know exactly what goes into it, not that hard, and even with flour prices up it ends up not that expensive.
                  i also buy day old bread a lot, which, especially for toast, dosent seem to be that different to me and some places is 50% cheaper.

              2. Nah. The wonder Bread and Kilpatrick's of my
                childhood were just as bad. I only get bread now
                from the sprcialty bread section at tthe supermarket,
                or from a bakery.