Cost of "standard" naturally fermented loaf of bread at your local artisan bakery?

Pablo

Pablo

Joined
Oct 28, 2002
Messages
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Location
Everson WA - Pacific NW USA
Not multigrain. Just wheat. Unsliced loaf of good artisan bread. Grocery store bread does NOT count.

Ours is around $9.

Raven
Watertower
Dough's
Breadfarm
Avenue (but borderline, they sell in grocery stores)
 
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I know you don't want "grocery store" stuff, but many do bake that stuff in stores. Is it as good ? No idea.... What I do know is it's way to expensive and while I appreciate the 'no preservatives' aspect, a loaf will too often spoil before we go through it. Even the basic loafs that you can buy in the deli section of Kroger ($3) gets moldy in less than 7 days.

Anyway, a local coffee shop recently expanded and now offers bread and similar items so I'll have to check. My guess is the price there will be similar to the $9 you saw.
 
Hall said:
I know you don't want "grocery store" stuff, but many do bake that stuff in stores. Is it as good ? No idea.... What I do know is it's way to expensive and while I appreciate the 'no preservatives' aspect, a loaf will too often spoil before we go through it. Even the basic loafs that you can buy in the deli section of Kroger ($3) gets moldy in less than 7 days.

Anyway, a local coffee shop recently expanded and now offers bread and similar items so I'll have to check. My guess is the price there will be similar to the $9 you saw.
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Store baked bread usually has a list of ingredients longer than @Patman and @Zee09 girlfriends lists combined.

Good bread is water, flour, salt, sometimes yeast added in the original starter

It's interesting you write that, because I find naturally fermented (sometimes CALLED "sourdough" but not sour) lasts nicely in the fridge and never actually gets moldy.
 
Pablo said:
Store baked bread usually has a list of ingredients longer than @Patman and @Zee09 girlfriends lists combined.

Good bread is water, flour, salt, sometimes yeast added in the original starter

It's interesting you write that, because I find naturally fermented (sometimes CALLED "sourdough" but not sour) lasts nicely in the fridge and never actually gets moldy.
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...and sometimes olive oil (focaccia), eggs and or milk (brioche), sugar (challah), or buttermilk (soda bread).

I love baking bread, but I'm too fat to make it a habit and had to stop. I used to bake sourdough twice a week, but it was just too tempting and the 4 of us would eat a large boule type loaf and a lot of butter in a single day. I let my sourdough starter die about 10 years ago. I think about starting a new one sometimes but refrain.
 
ripcord said:
...and sometimes olive oil (focaccia), eggs and or milk (brioche), sugar (challah), or buttermilk (soda bread).

I love baking bread, but I'm too fat to make it a habit and had to stop. I used to bake sourdough twice a week, but it was just too tempting and the 4 of us would eat a large boule type loaf and a lot of butter in a single day. I let my sourdough starter die about 10 years ago. I think about starting a new one sometimes but refrain.
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That's why I was asking just basic BREAD. What are your closest artisan bakeries down there in Mexico?
 
Mexico?!? I'm about 12 or 13 hundred miles north of there, LOL. The only bakery I frequent really is Grain in Snohomish. They don't make bread though. Only that gluten free stuff that doesn't make my daughter barfy.
 
It might not be exactly the answer that you're looking for, but I can get a standard loaf of Amish made white bread or whole wheat bread for $3.60. Oatmeal bread is $4.60.
This is bread that was made in a home kitchen of an Amish family.
 
We looked at this in Whole Foods last weekend. Pretty spendy. My wife is trying her hand at home made sourdough. There's some sourdough from the HEB bakery, but it's got some ingredients we don't want.

1752085062764.webp
 
Can't necessarily make out the prices and this photo is from 2023. But this place has a pretty good reputation.

acme_shelves-scaled.jpeg


I remember the last time I went to Bouchon Bakery in Yountville with my folks. My dad actually got something like a cranberry walnut loaf for maybe $8. And it was actually quite reasonable. Not sure how much a place like Tartine in San Francisco charges for bread, since all I've gotten there is pastries like croissants.
 
riff1006 said:
I think I've just been "shushed".
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No not meant that way. Not personal. Just not really comparable. I could almost call that a cake. But yes, packaged from a store is not what I wanted to compare

I can judge something about a community by comparing real loaves of real bread

Something that was nearly lost in the USA
 
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