[unclebucknasty]

Supermarkets in the U.S. will frequently have a bakery, but they tend to sell other baked goods, such as cakes, pastries, etc. Whatever bread they do sell is generally more "specialty", like baguettes or sourdough. If you're looking for "standard" loaved bread, that's generally relegated to the shelf stable type, of which there is a substantial selection.

Some of the shelf stable stuff is better than others WRT ingredients, and it's possible to make relatively decent selections. The cheaper stuff tends to be more awash in garbage ingredients.

OTOH, it's also not necessarily the case that the in-store bakery stuff is free of garbage ingredients, to include artificial flavors, etc.