[gsej]

I'm in the UK and would prefer to buy non-Chorleywood bread, but my local corner shops only sell what looks like versions of the regular supermarket stuff, and the only genuinely artisan bakery is a distance away. Our local (medium sized) supermarket has the "bakery" section of unwrapped and traditional looking bread - but they are "baked in store", and I've no idea of the process that's used to produce the incoming dough. I suspect no real baker is involved.

[drpixie]

In Australia "baked in store" actually meant baked in Ireland, frozen, shipped to the other side of the would, and warmed-up/finished-off in an oven at the supermarket!