£3-50 for a loaf of bread?

I’m always going on about prices with my kids, and my present visit to London is no exception. I’m staying in an area that was years ago, known as the haunt of gangsters and criminals and these days the only thing that I’ve seen that is remotely criminal is the price of a loaf of bread. With it comes the sort of look from the hipster server that says to you: ” We weren’t expecting your type in here, if you walk a few miles in that direction you’ll find a Gregg’s”

Genuine Sourdough bread made from the original recipe that’s from San Francisco is just one of the delicacies on offer. I choose a smaller loaf that is described as Granary and is about the size of a London brick, so not massive. “That will be £3-50 please Sir” comes the response. I grit my teeth and mutter and give them the gimlet eye that says: ” I hope it’s worth it”

It is.

I went back today for another one happy to pay the going rate for what I thought was one of the best breads I’ve tasted for years.It was coming to the end of their day and they had just a few left. ” You can have two for the price of one now Sir” says hipsterman in black behind the counter. “Result!” I say to myself and head to the door with my prizes in the bag. Two loaves for just £1.75 each, I mutter to myself and then muse that I’d have probably baulked at that price just a few days ago for just one loaf. For heaven’s sake I’d better get a grip while there’s time left.

New improved recipe? What’s that all about? One sees it on many food items and it brings to mind the following. If you’ve been buying the product for years then the recipe is fine, it cannot be improved. So leave it alone.

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8 comments

  1. The price of food! Now there’s an emotive topic for discussion! Is good quality food important to good health? And should food producers be paid appropriately for their time and effort?. If it takes more time and effort to produce better quality food should we expect to pay more for it?💣💣 😆😆

  2. I used to work in a bakery. One of the old fashioned ones where we made bread from flour and yeast rather than just heating up pale loaves that had been delivered by pantechnicon. There was something very satisfying about getting very close and personal with my food. Kneading the bread to make cottage loaves was my favourite. And pulling bread out of the oven with a long stick called a pale…

    I think real bakers deserve to be paid for their labour. We don’t value our food enough.

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