#Bread question.
There is a famous bakery chain called Bread Club in Melbourne. They sell fresh sourdough breads made that day.
But it has a hard outer layer and the soft center part becomes hard like brick in a couple of days. We always end up throwing out a few slices every time we buy the load.
Someone please tell me why this is 25% more pricier than super-market sourdough or whole-meal that stays soft for at least a 4-5 days. Should I only buy the bakery one if I intend to finish it that day?
Arunmozhi /
npub19j…0psdw
2024-09-14 14:03:41
Author Public Key
npub19juu5tfhkjkty4puvxz5add6p5uwhs6js2hzsc92z6mpyhwz6hgsm0psdwPublished at
2024-09-14 14:03:41Event JSON
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