[rex_gallorum2]

They exist in some cities, sure, but across wide swathes of the country, they are nowhere to be found. The craft is dead, and in its place we have industry and logistics.

Where I see 'real' bread for sale in the US, it is marketed as a luxury good for the affluent, and the price reflects this. I see this as scandalous - charging a premium for what I would consider ordinary 'natural' food.

What really pains me is that an ordinary loaf of industrial spongebread at Walmart costs the same as a very high quality (and heavier/denser) loaf of proper bread (such as a standard Mischbrot) at a bake shop in Germany. It's obscene given that labor and especially energy costs are considerably higher in Germany, so it isn't like comparing a US price to a dirt cheap low-wage country.

I have noticed that since the pandemic there seems to be a lot more interest in quality home baking in the US, but it seems that people are rediscovering fire in a vacuum without any real training or knowledge - because the traditional craft is dead.

I am growing a little spelt in the garden this year from organic seed sourced in Germany. If it works, I will save my new seed and try it on a larger scale next year.