Better breads cost more
by Willy - 3/20/12 6:48 AM
Other than plain old white bread, every now and then I get the "multi-grain bread". I wonder just why does this cost so much more? I don't see the baking become more difficult than white bread, maybe an extra step or two, but not outright difficult. Everything else falls into what a bread bakery can do as if it were white bread. I realize they can charge more for it, but in many cases almost double? These are not the deli-breads that a local bakery/store makes but the national delivered ones. Any bread that's not white bread gets big price tag, why?
Hey, I'm cheap but find it interesting since if i could the prices compare to fresh deli baked. But, my luck such bakeries aren't close by. -----Willy