[dsr_]

The general quality of nationally-distributed commercial bread in groceries is poor. It needs stabilizers and preservatives and has both an incredible shelf life and an incredible lack of taste.

However, many supermarkets have their own in-store bakeries, which range from slightly better than bad to very good; urban areas almost always have decent bakeries; and some of the best bakeries in the world are in the US. In the SF area finding a good loaf of a rustic-style sourdough is only slightly harder to do than finding a good cup of coffee.