Reply to Why are so many American pastry and bread shops really bad?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I'm not saying NO good bakeries exist in the US, because there are really good ones, but why is it that the vast majority of bakeries in the US are just subpar.  Take for example so many bakeries that make bread, croissants, or other puff pastry type items.  Why is it in the US there are so many where the pastry shells or breads have too light of a coloring after being baked?  Do they not teach the single most important chemical reaction in all of baking, which is the Maillard reaction? It is so absolutely fundamental to master the skill of Maillard, because it unlocks incredible amounts of flavor.  Too many shops in America struggle with it.  Are the majority of pastry shops and bakeries in the US even run by professional bakers with training, or are they just shop run by people who liked to bake at home and thought they were good at it?  Make good bread is extremely hard.  It is so hard to find really good bread in the US. So many croissant places miss the mark and their croissants are too soft and never flaky.  Bleh. [/quote]

It's because Americans have so many rules about used processed junk and additives into food for public sale due to "food safety." When you go to Europe and eat the foods there, you'll find most of them entirely free of these additives and they taste far, far better. Not to mention are healthier for you--better for your digestion and have more fiber and nutrients.[/quote]

As someone who lived in Europe for a while, there's more wishcasting than reality in your post. Plenty of dull and boring industrial food in Europe. Plenty of excellent artisanal food in the US. It's strictly your choice. [/quote]

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