Anonymous wrote:We have. We prefer fresh, obviously, but we've been through some lean times. Not sure why you are so oblivious to the lives of others.

Not OP, but we have a very high HI and I buy it all the time. LIke another poster, it depends on how old--literally a day or two? Sure. Anyway, a lot of the people saying they'd never would also now know the difference half the time if it were not for the price/signs.

Anonymous wrote:I don't care if it's free, if sweets, bread, or a pastry are borderline stale I personally don't want to waste the calories eating it. And it's not like you're saving a hundred dollars, it's just a few bucks.

Me.

Our local Safeway (gasp!) has a handful of decent sale prices, via their online coupons, that being me into the store. I browses the bakery clearance rack for cookies and breads which are still good especially since things like choc chip cookies have a relatively long shelf life especially in a sealed container.
The bread is great for garlic toast and croutons. The kids (and i) don't taste the difference in week old sugar cookies.

And yes, saving a few bucks each week makes a difference for us especially cumulatively. Every buck counts in our household.

I don't have a lot of disposable income , especially compared to dcum, and also have price point thresholds For example, i refuse to pay more that $2ish dollars for a package of cookies so unless I can double stack discounts with a sale, the house brand/cheap ones or clearance rack it is.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do! I just check how long ago they were made - a few days? Sure. A week? No.

When you bake in your own home is everything consumed immediately or over the course of a few days?

Yes. Isn't that true for every family with kids? When I bake, its gone in 24 hours.

No. Lol, wow you guys eat a whole cake in 1 day.

Pffft that's weak, we can eat a whole cake in one evening.

(I do support the concept of discounted day-old pastries, though)

Anonymous wrote:

Anonymous wrote:Is it that hard to imagine being poor, op?

Poor people don't live in affluent neighborhoods and shop at expensive bakeries.

There is a difference between "poor" and "able to buy a 5 dollar croissant on a regular basis."

I grew up poor, and as my income has risen, my taste has become more discriminating. I don't think this is a good thing. What made me happy before is now unappetizing. If I kept going down the path of more and more luxury, nothing would satisfy me.

If I truly don't enjoy something that is supposed to be a treat I won't eat it, but if you are accustomed to lower-quality foods, a day-old croissant at a nice bakery, perhaps re-heated in your oven and smeared with butter and jam, is going to taste delightful.

Anonymous wrote:

Anonymous wrote:I do! I just check how long ago they were made - a few days? Sure. A week? No.

When you bake in your own home is everything consumed immediately or over the course of a few days?

Yes. Isn't that true for every family with kids? When I bake, its gone in 24 hours.

No. Lol, wow you guys eat a whole cake in 1 day.

I was by the bagels, because who eats all their bagels on the first day?

Cops… seriously Bakery deliver their stuff to the cops in the evening a lot of times and they get eaten in the morning.

People who just have to worry about every single solitary calorie like teenagers in college students

Anonymous wrote:We do if we are only using 4 slices of a loaf and then throw it out.. We never use up a whole loaf of bread.

Bread freezes well. You can put a fresh loaf in the freezer and just pull out what you need.

We do if we are only using 4 slices of a loaf and then throw it out.. We never use up a whole loaf of bread.

People who don't make much money. When I worked in a library, one of my coworker's spouses worked in one of those bakeries and she would bring in all the day old leftovers that didn't sell. Coworkers would take them and they would all be gone by the end of the day.

Anonymous wrote:

Anonymous wrote:Is it that hard to imagine being poor, op?

Poor people don't live in affluent neighborhoods and shop at expensive bakeries.

Um ... how much do you think the people that work at the bakery and neighboring shops make? Or are they only supposed to go back to their home neighborhoods and spend their grubby dollars there?

Anonymous wrote:Stale , but high quality, bread is great for bread pudding

Also for French toast (i.e., bread pudding in another form).

I've bought it for that, as well as when money was extremely tight when younger. Egg salad on toast isn't made that much better by using same day bread for the toast. That sort of thing.

Anonymous wrote:I do! I just check how long ago they were made - a few days? Sure. A week? No.

When you bake in your own home is everything consumed immediately or over the course of a few days?

Yes. Isn't that true for every family with kids? When I bake, its gone in 24 hours.

Sometimes I'll grab a discounted brownie or package of cookies and it's honestly never worth it. You're saving a few bucks and the items look good and are not "bad" per se but clearly don't taste fresh. I'd rather have one fresh cookie than three nearly stale ones.

A local bistro/bakery told me they use day old bread for all of their grilled sandwiches.

I haven’t been in a bakery in a long. Not a money thing, just see no need for pastries.