05/15/2026
And while I’m on the topic of bread…
A loaf of home baked bread and a loaf of mass-produced factory bread are not even in the same universe.
HOME BAKED BREAD:
• Mixed by hand, not by machinery running 24/7
• Made in small batches with actual care and attention
• Often contains simple ingredients you can pronounce:
flour, water, salt, yeast, butter
• Long fermentation and rise times that create better flavor and texture
• No need for a chemistry set worth of preservatives
• Crafted by someone who genuinely cares about what they’re feeding people
• Every loaf has character — imperfect in the best way possible
• Supports local families, local women, and local communities
• Made by people trying to create income, survive, and build something meaningful from scratch
• Smells like comfort, tradition, hard work, and home
MASS-PRODUCED FACTORY BREAD:
• Manufactured on industrial assembly lines
• Designed for maximum shelf life and corporate profit
• Often packed with preservatives, dough conditioners, stabilizers, emulsifiers, added sugars, and additives
• Created to look identical every single time
• Produced in massive factories pushing out thousands of loaves per hour
• Built for transportation, storage, and longevity more than flavor
• Frequently made with ingredient lists that read like a science experiment
• Prioritizes efficiency and scale over craftsmanship
And yet somehow people are out here threatening home bakers instead of questioning the giant corporations pumping ultra-processed food into stores every single day. I’ve seen as many as 25 ingredients on a store bought loaf. Some I couldn’t pronounce!
I stopped buying my bread at stores 4 years ago and my stomach is so much happier.
Honestly? Home baked bread is one of the most human things left.