Searching for Artisanal Bread in the US 

There is nothing like Artisanal bread. I cut my rounds into quarters, and freeze 3 of them. Then it is bakery fresh every time I pull one. The little piece on the end, that is my pre-bedtime snack ! Absolutely delightful !

When I was a kid in the 1950s there were corner bakeries everywhere. That was where you went to get good bread or a custom-made birthday cale, not the supermarket with its row of dreadful Wonder Bread bags. The local bakery baked it fresh that morning, you picked a loaf out of the display case, and if you asked, they would run it thru the bread slicing machine before putting it in the ubiquitous white paper bread bag. You took it home, had wonderful bread that day, acceptable bread the next day, and truly awful bread the third day if you didn't go back for a new loaf by then. Which of course most people did. There's a reason the term "day old bread" exists. It wasn't nearly as good as fresh bread. By the early 60s the corner bakeries (which were never on the corner, that land cost too much; they were in the middle of the block) had started to disappear. By the end of the decade, they were pretty much gone.

Also, try making your own! It’s a fun and tasty skill to learn.

Artisanal? Damn I’d be happy for something just had a crust here in California and didn’t cost $25.

i face the dread and disgust of limp, sugary, milquetoast bread every day. thank you for validating my feelings. i feel heard.

Artisanal bread purchase assumes you have the excess cash left over from housing, auto, insurance (looking at you health care) to donate to the local bakery. If you don't have excess money, you bake at home, 10.00 bread costs much less at home but you have to spend time. This is a video for the upper 20%, especially the upper 5% to 1%. Flour, water, yeast salt cost much less per loaf, but you need knowledge and experience to bake yourself. You can make and freeze bread for the whole week+ if you spend time on your day off, assuming you have one of those.

Terrific video, Cassidy! Since we don't have artisanal bakeries in our town, I've had to learn to make our own. We even found a local stone ground mill to get heirloom grains.

As a baker in training in germany, issue with more chainbakeries and bread in stores is present here as well. But the artisinal way is the best, no matter how stressful it is, good bread is always worth it. I hope oneday america will realise the beauty of rye and spekt bread as well ❤

I remember growing up thinking bread was gross. Even when we made it ourselves. Years later i learned how to make better bread. Tonight i even threw together a focaccia

This is such a fun idea for a video and done so well! Love how you tied in sustainability!!

If there was one export I think should be seen more abroad, it's true southern homestyle cornbread. I know the historical reasons that the old world typically isn't big fans of corn over wheat or rice, but that smell of fresh cornbread flooding the kitchen after you open the oven is what I like to imagine heaven smells like.

really wish European style bakery shops were the norm in the US :’(

Great watch, as a Pastry Chef its incredible to see such an important topic being covered!

Makiing your own sourdough bread is SO much fun and you would not believe how delicious my Country Sourdough Seed Bread is! I learned how from the Chris Robertson book Tartine Bread Book.

I've followed Proof Bread for several years on YT now. They've grown from a tiny startup from a garage into a million+ multi-location business.

I think your explanation of the cost of artisanal bread is exactly the reason why it’s not more popular: because it’s not just bread, it’s a social statement, and a commitment to the environment, and advocating for social justice, etc. Most people just want bread. The reason 95% of French people eat a baguette every day is because they’re cheap and ubiquitous. French communists and French royalists all eat baguettes; they don’t have to commit to a social cause to eat their food.

Fun fact: younger French are favoring softer loaves these days, and the older bakers are warning of the death of the baguette.

How do you have so few subscribers?? This is top production quality compared to so many other small channels that get recommended to me. Excellent narration, good pacing, good script, good choice of background music, everything. Really well constructed.

Sometimes fresh bread isn't even available in bakeries. I found out this bakery near me actually buys their bread from a wholesale supplier, unfortunately the next closest bakery is 30 minutes away and it's just not doable to drive 1 hour each day for bread

Great info video!! I learned to make sandwich bread a couple of years ago to get away from industrial bread. It's so much better. And Just 6 months ago I learned to make sourdough bread. It's delish!!

I am looking at these artisanal bread, but not getting what is artisanal about them, I see only plain bread from convenience store.

This video is worth a sub

When I first visited France years ago I was shocked at how much bread they eat.

I make my bread fresh weekly. And bake in cast iron duch oven

As a German I feel happy America gets to experience the beauty of different bread dishes and new innovations coming along. We have a huge variation of bread and what is commonly sold in America is usually just toast isn't it

Great video Cass :) Found it while looking for good bread recipes! :D

A traditional baguette in France still costs 1,2 eur today. 10usd is steep for a daily commodity.

Thank you!

you could go to 5 or 6 stores, or just 1.

Ah yes, the two near impossible things to get in the US. Good bread and Kei trucks, hehe

cool video. one question though: isn't crop rotation practiced by everybody? i see even larger farmers switch from wheat to corn to something else year after year

Awesome video and I couldn’t agree more! Would love to have Japanese style bakeries popping up across US.😊

wow you truly searched all over the denver metro area

Great video, thanks for shaing 🍞❤

Great Video ! I have subbed & I love Bread ! (esp. Olde World Breads) Began making my Own about 5 years ago ''but'' when Hubby & I see an Artisanal Bakery when were out & about - we will also get a Loaf of theirs, to Support them : ) TFS !!

Wonderful Video. I make my own sourdough which I feed twice daily to maintain consistency. It’s actually absurd but I think it’s worth it. Even bought a Miele Combi-Steam oven. I like ancient grains.

"Why is X filled with additives, sugars and preservatives?"... When you find this question in the US, the answer almost always starts with the wars. Unlike Europe, where "wartime" additions were dropped shortly after the wars, the food culture of the US absorbed these additions and over time normalized them. Everything from the laws requiring milk to be pasturized, to the washing of eggs, and the massive addition of fats, salts and sugars to almost every product Americans eat... it all dates back to making food "safer and shelf stable". Read the 1918 "Foods that will win the war", and every suggestion, from corn syrup rather than sugar, using vegetable oils rather than butter, and even the fact that most lower income families live on ground beef and canned corn, peas and beans, rather than fresh veggies and low cost meats like fish. The cost of fresh breads includes one other thing I did not see here, and I can understand why... it is a business cost, not a social cost. Fresh bread, even with preservatives, will just not last as well. It cannot, in fact. Without taking an extended tour, following the "sandwich bread" as the rest of the world knows it, you simply cannot compare. A homestyle loaf cannot be made on an industrial scale. It will not work the same. It cannot be transported the same... its shelf life is days, not weeks, it is fragile and hard to pack... so it must be made in your town in small batches by a person you can get to know, rather than the massive machines with less than a dozen workers, that could be as much as a week old before your store put it on the shelf.

How do you only have 36 subscribers? The quality on this is insane!

I like Dave's Killer Bread. I don't care if its mass produced.

This video missed I think the biggest difference between artisanal and supermarket 'sourdough'. Supermarket sourdough is not really sourdough at all, it is yeasted bread often with acid added (amongst other additives) to give a sour flavour. Artisanal/real sourdough is naturally leavened with a starter culture of wild yeasts and bacteria. This generally requires a much longer fermentation which brings a lot of benefits to flavour, digestibility and nutrition. 🙂

Great video! Although the added sound effects are a bit too loud and it’s distracting. I want to hear your voice without having to fully focus

This is underrated 😄👍

At the end of the day, anyone making less than $85k/yr in the US is literally surviving off sl@ve wages. No, really, someone did the math factoring in housing costs, family needs, food, clothing, etc. An Egyptian sl@ve from 3500BC made the equivalent of 83-87k USD as of 2022. I don't make but a quarter of that, and a single loaf of cheap crap at Walmart costs almost $6 after tax. Artisanal breads here START at $15 a loaf (averaging about $22.60 in my town), and go bad in a day or two TOPS. At the end of the day, there's ZERO point to buying them for most of us, because we can't afford to be literally throwing out what meager supplies we're afforded so billionaires and mega corps can line their pockets with even more money than they can hope to spend in a lifetime and one-up each other with the 0's in their bank accounts while they dodge 99-100% of paying their fair share in taxes. The money just goes back to them anyway when you buy bread from a hipster running a multi-million dollar a year business who acts like they're not part of the problem too, meanwhile buying a zillion overpriced Apple products like a $999 plastic stand or an expensive smart watch that costs more than my car.

Great job keep doing it

$10 for a bread is ridiculous even by Monegasque standards.

Lets hope when she is talking about artisan the word means not using highly process bleached white flour with zero nutrients. It's very hard to find fresh loafs of quality bread in California that is not using highly processed flour. Let's see some soft wheat European flour being used.

Pastel de Nata ❤

This is why i began making my own bread. Some "breads" include the same ingredient used to make yoga mats springy. Yup. And no, Whole Foods bread is not any better...read the ingredients. Find a real bakery, buy bread baked that morning. Will change your life. When you travel, learn about that country's bread culture. You'd be amazed. Even Japan has a strong sourdough community. With some really great bread.

Europeans/Asians often shop daily. Americans often shop weekly. Why the different types of bread. Shelf life is more important that taste and quality. Applies to vegetables as well.

Damn how are the views so low

There are and were lots of places in the US where artisanal baking never died out - New York and San Francisco for only a couple of examples. And there have always been people who will take the trouble to shop there because - it's good. So please don't depict the US as a bread desert where artisanal bread died out - it didn't, and never has, and is now bigger and better than ever.

bread is bought for children and they will only eat very very soft white bread. i love good bread, BUT im not going to pay 10 bucks for a 4 dollar loaf. i love bread with a crust, BUT the french baguette is crust only.

It's pretty intellectually dishonest to be talking about the bakery sections of supermarkets and the bread made there and then making the leap of showing articles about the bread from Subway, a place which notably is a fast food chain and NOT a grocery store bakery. I understand the desire to get across the difference and encourage people to have better choices in bread consumption but conflating two fundamentally different things to imply that bread from a Kroger bakery or whatever is "fake" is shady rhetoric. Really disappointed in that aspect of what otherwise is a nice piece shining a light on local artisanal bakeries.

Never understood the practicality of a baguette. Doesn’t toast worth a damn and makes a lousy sandwich. It seems only good for dipping into soup. What are the bloody French doing with these things anyway, just taking bites out of them, eating them plain as they are. Confused.....

Bro shut up. You're not going to convince me to spend $10 on a thing of sourdough.

you dont even have to ask. its capitalism. if a machine can churn it out by the millions while allowing you to lay off most of your skilled workers, OF COURSE thats the american thing to do!

what a bullshit argument as to the ridiculous price of just....food. I buy my organic loaf for just less then half that price. social...? community....? just a rich-lefty bubble.

Bread sucks in the United States. There is no artisan culture here. Skills like baking must be passed down through apprenticeship and be learnt through doing. Here some dude reads a book or watches a video and learns how to make bread. There may be a few that actually make good bread but there are few that actually do it well.

Its common to make bread at home. If you dont you are just lazy.

Subbing, im looking forward to your growth. Hope you make 1h long vids

It is easier to find radioacive elements in the soil than it is to find even 1/2 decent bread in all of Eastern Tennessee. This place is a epic shit-hole.

This is awesome! Shop local 🫶🏼