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

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[quote=Anonymous][quote=Anonymous]A European here.  The economics of a good bakery is such that what makes most sense is the bread baked daily in the early morning and sold that day, most of it between 7-9 am.  Then most of the smaller stuff like croissants gets sold before noon, and it’s a few slow hours until the bakery closes around 3.

This is how the bakeries in the residential neighborhoods operate back at home, but this is not how Americans shop.  A very, very nice bakery opened near me, but as much as I wanted to support it, I couldn’t buy bread in the mornings when I had to be at the office 5 days a week.  I guess, neither did my neighbors.  And the breads were more expensive than the “premium “ supermarket breads but didn’t last as long (most Americans don’t own breadboxes), so the bakery lasted about a year.[/quote]

I know everyone likes to hate on Costco, but the bakery department does make some nice fresh breads daily. Their rustic Italian loaf makes a nice grilled cheese when sliced thin. [/quote]

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