Bread causing $10-per-loaf sticker shock as inflation surges

[Kamaji]

Bread causing $10-per-loaf sticker shock as inflation surges

By Thomas Barrabi
July 18, 2022

Bread prices are becoming another source of sticker shock for grocery shoppers during a period of decades-high inflation, according to a report.

The price of artisanal bread and other premium options has hit $10 per 2-pound loaf at some grocery stores – turning a pantry staple into a pain point for consumers already facing financial headaches like $5-per-gallon gasoline.

At a Whole Foods in Manhattan, bread prices listed online ranged from $3.49 for a standard loaf of classic white bread to $6 and beyond for premium offerings. A one-pound loaf of Base Culture nut and seed bread cost $10.49.

Fairway Market offered similarly steep prices, with a bag of King’s Hawaiian Sweet Rolls price at $10.19 and a classic brioche listed at $7.99. Loafs of white bread ranged up to $7.49, depending on the brand and size.

The sight of $10-per-loaf prices is “like a punch in the nose” to shoppers, Mark Cohen, director of retail studies at Columbia University, told Bloomberg. Prices have reached levels that “nobody has seen before.”

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Source:  https://nypost.com/2022/07/18/bread-causing-10-per-loaf-sticker-shock-as-inflation-surges/

[roamer_1]

NOPE.

There is no way in hell I would pay 10 bucks for a loaf of bread. Heck, I won't pay five bucks.

[Gefn]

I don’t know about bread, but here eggs are over $5 now for a dozen

[berdie]

NOPE.

There is no way in hell I would pay 10 bucks for a loaf of bread. Heck, I won't pay five bucks.

Nor would I!

[240B]

Artisanal/Organic (anything) + Whole Foods + Manhattan = 14k gold brick
The most expensive place to shop on the east coast, in the most expensive store in the city, buying their most expensive goods.
It is $10 now, up from $8 dollars last year.

The only reason Whole Foods exists is to make rich White Liberals feel superior (more than usual) about themselves by overpaying at twice the price for normal goods. And they will show it all off at their next dinner party. Anybody shopping in that place doesn't give a damn about $10.

Oh my! Did I leave my shopping bag out? I meant to put that away ...


It's like being a vegan. It does no good to shop there unless everybody knows.

[libertybele]

NOPE.

There is no way in hell I would pay 10 bucks for a loaf of bread. Heck, I won't pay five bucks.

I can't eat sourdough so, that's out of the question, but I can make wheat bread a whole lot cheaper and cornbread is even cheaper.  Only thing is, is it's difficult to make a sandwich with cornbread.

[Kamaji]

Artisanal/Organic (anything) + Whole Foods + Manhattan = 14k gold brick
The most expensive place to shop on the east coast, in the most expensive store in the city, buying their most expensive goods.
It is $10 now, up from $8 dollars last year.

The only reason Whole Foods exists is to make rich White Liberals feel superior (more than usual) about themselves by overpaying at twice the price for normal goods. And they will show it all off at their next dinner party. Anybody shopping in that place doesn't give a damn about $10.

Oh my! Did I leave my shopping bag out? I meant to put that away ...


It's like being a vegan. It does no good to shop there unless everybody knows.

[roamer_1]

I don’t know about bread, but here eggs are over $5 now for a dozen

Cackleberries are free up in here... I think we have around 70 layers... so we always have too many eggs laying around.

[libertybele]

I don’t know about bread, but here eggs are over $5 now for a dozen

We're at about $4.50 for a dozen eggs and over $5.00 for milk.  I'm thinking that it may be time for us to start using our dehydrated food; we have milk, cheese, meats, vegs, stews/casseroles, fruit, potatoes, eggs ... no bread or crackers, that's about it.  Or -- do we wait until food gets even higher?   

[roamer_1]

I can't eat sourdough so, that's out of the question, but I can make wheat bread a whole lot cheaper and cornbread is even cheaper.  Only thing is, is it's difficult to make a sandwich with cornbread.

Well, I can eat all three... Even at the same time. 
I just have trouble making wheat bread. That ain't quite true - I have made it using that slurry idea - Leave the yeast out on the counter active for a few hours and sub that slurry for part of the wet of the dough... I made brilliant bread that way... But only the one time.

But I can make sourdough with the best of em, and nobody turns down my cornbread and hush puppies.

[roamer_1]

We're at about $4.50 for a dozen eggs and over $5.00 for milk.  I'm thinking that it may be time for us to start using our dehydrated food; we have milk, cheese, meats, vegs, stews/casseroles, fruit, potatoes, eggs ... no bread or crackers, that's about it.  Or -- do we wait until food gets even higher?   

I would be looking for raw milk and fresh eggs. Or get some chickens and make your own eggs, and trade the overage for the milk...

I ain't dipping into my pantry yet. I am still building pantry. and here in a minute it will be harvest time, and I will shove that pantry past three years this time. We've had a great growing season so far. If it went damn hot tomorrow and stayed that way, I don't think it could hurt the garden now.

[mystery-ak]

I have stocked up on flour and frozen bread dough...I may invest in a bread machine..I could live without bread but Mike sure can't...lol

I used to have a machine but it bit the dust a few years ago and I never replaced it.

The frozen bread dough...5 count is about $4.84 at Walmart...most grocery stores carry it and other brands as well.. https://www.walmart.com/search?q=rhodes%20frozen%20bread%20dough&typeahead=rhodes



I may buy a couple more bags...

[DefiantMassRINO]

Of course 2lbs of artisinal bread = $10 @ Whole Foods in Manhattan

You'd think people who regularly shop at Whole Foods would be too rich to care about $10.

I shop at a regular supermarket, and the last time I bought ketchup, I bought the store brand ketchup.  It was less than half the price per ounce of the sale price of the name brand.

Wait until the limousine liberals on Martha's Vineyard and Nantucket find out the latest price for the imported Provence artisinal butter that they use to eat organic or wild caught lobsters, clams, oysters, scallops, and sea bass.  Oh, the horror!

[roamer_1]

I have stocked up on flour and frozen bread dough...

I am not set on flour yet... Maybe 30 pounds of white flour and 10 pounds of corn meal... That's plenty for a year, unless I am making my own bread... Then it ain't no where near enough.

[240B]

Always surprised by how many people don't know that you can freeze bread. It keeps for a very long time.
When you want to thaw it, put it in the micro, cover it with a damp towel (or paper towels), zap it until ready.
If you do it right, the bread comes out like bakery fresh. Soft and warm and smells great.

[DCPatriot]

Nor would I!

In my teens, I'd drive across the city on Sunday morning to buy freshly baked Italian bread straight from the oven.

The bakery was inside a detached garage of an up-n-down double home on Niagara Street.

MORAL:  Bake your own and sell it for less than $10 a loaf!   

[SZonian]

I'm sure this and other "hardships" rich liberals are enduring will endear them to the rest of us unwashed masses during this lib induced financial fiasco.

Scared myself, I almost gave a crap...

[Kamaji]

Always surprised by how many people don't know that you can freeze bread. It keeps for a very long time.
When you want to thaw it, put it in the micro, cover it with a damp towel (or paper towels), zap it until ready.
If you do it right, the bread comes out like bakery fresh. Soft and warm and smells great.

I hadn't thought of the damp towel part - that sounds like a really good idea.

[DCPatriot]

Always surprised by how many people don't know that you can freeze bread. It keeps for a very long time.
When you want to thaw it, put it in the micro, cover it with a damp towel (or paper towels), zap it until ready.
If you do it right, the bread comes out like bakery fresh. Soft and warm and smells great.

Recently read that if you freeze your bread wrapped in a paper towel, the ice crystals will not form on the bread, but on the towel.

I tried it, but just laid a sheet over the loaf and.... meh   

[roamer_1]

Always surprised by how many people don't know that you can freeze bread. It keeps for a very long time.
When you want to thaw it, put it in the micro, cover it with a damp towel (or paper towels), zap it until ready.
If you do it right, the bread comes out like bakery fresh. Soft and warm and smells great.

I freeze store bought bread all the time... Because I buy for a month at a time. If I am running low, just pull a loaf out of the freezer and leave it on the counter. it thaws in a half hour or less... But I resent the real estate I have to give up for it in the freezer (roughly 6 loaves if I am buying store bought).

Also specialty bread ... Raisin bread for instance... I will freeze that and peel just a couple slices off it at a time - and the loaf lives its whole life in the freezer. That's how I get to have raisin bread, or it would go bad before I could eat it all.

[240B]

I hadn't thought of the damp towel part - that sounds like a really good idea.

The freezer dries everything to some extent or another.
The damp towel breathes life back into it. It's a fine art. Be sure not to over zap it.
It will be ruined, chewy and inedible.

[Kamaji]

The freezer dries everything to some extent or another.
The damp towel breathes life back into it. It's a fine art. Be sure not to over zap it.
It will be ruined, chewy and inedible.

Thanks!

[roamer_1]

In my teens, I'd drive across the city on Sunday morning to buy freshly baked Italian bread straight from the oven.

The bakery was inside a detached garage of an up-n-down double home on Niagara Street.

MORAL:  Bake your own and sell it for less than $10 a loaf!   

I'll tell you what, pal... That'd be the Albertson's around here... Their Vienna bread is ALWAYS warm from the oven... And last I looked, 3 bucks a loaf. If I am making spaghetti or even chili, you can bet I am running up there for a loaf.

That was my typical Sabbath fare too - Get one of them, rip it in half, and build a monster deli sandwich to chew on all day. Brilliant bread!

[catfish1957]

I don’t know about bread, but here eggs are over $5 now for a dozen

If you got to have eggs, I'd find a good local source for the yard variety.  Our source is $2/dz, and $1.50 if we return the carton.

[240B]

Eggs can be frozen. Not in the shell. Break 3 to 6 eggs in a bowl. Scramble. Put in an airtight freezer container. All is well.

[libertybele]

I freeze store bought bread all the time... Because I buy for a month at a time. If I am running low, just pull a loaf out of the freezer and leave it on the counter. it thaws in a half hour or less... But I resent the real estate I have to give up for it in the freezer (roughly 6 loaves if I am buying store bought).

Also specialty bread ... Raisin bread for instance... I will freeze that and peel just a couple slices off it at a time - and the loaf lives its whole life in the freezer. That's how I get to have raisin bread, or it would go bad before I could eat it all.

I freeze store bought bread as well and yes, it does take up a lot of freezer space; so I only freeze a couple of loaves at a time in each freezer.

[DCPatriot]

Wegman's sells a 'seasonal' special bread called, "Red, White and Blue".

It's got cranberries and blueberries in it, with coarse sugar crystals sprinkled on top as it cools.

You think you died and went to heaven...eat it freshly baked.   Wait a day, it's just bread.   

[LMAO]

There is a way to offset all these food price increases if you all would just listen to the advice of this administration and go buy an electric car

[libertybele]

There is a way to offset all these food price increases if you all would just listen to the advice of this administration and go buy an electric car

Thanks @LMAO ....why didn't I think of that?

[mountaineer]

Thank goodness we saved 16 cents on last year's July 4 picnic. I'm going to buy a couple of slices of bread with mine.

[libertybele]

Thank goodness we saved 16 cents on last year's July 4 picnic. I'm going to buy a couple of slices of bread with mine.

There ya go, good thinking @mountaineer !

[IsailedawayfromFR]

Prices have risen mostly due to cost of fertilizer  to grow as well as diesel to plant, harvest and transport.

With more than doubling the cost of fertilizer and doubling of diesel since last growing season, we have yet to experience the really serious impact Later this year.

[mystery-ak]

Thank goodness we saved 16 cents on last year's July 4 picnic. I'm going to buy a couple of slices of bread with mine.

 

[mountaineer]

Actually, I'm going to buy some more yeast and flour. Just got a bag of whole wheat flour, and probably could use some more AP flour.

[mystery-ak]

Actually, I'm going to buy some more yeast and flour. Just got a bag of whole wheat flour, and probably could use some more AP flour.

Yeah I need yeast...was putting it off as it has a short shelf life...I am sure the the wheat products prices really start surge yeast will be hard to find..

I suggest start buying pasta too.

[240B]

Watch out for weevils. Since America is being pushed intentionally and very deliberately into the 1800s/early-1900s, make sure all your flour, corn, and pasta, is sealed from moisture, bugs, and mice. We don't normally think about those things these days. But if the Democrats have their way, we may have to start.

Weevils are fine to eat, by the way. They don't hurt you or make you sick and are full of protein. When I was a very small child, this was an issue which would happen occasionally. My grandparents and my uncles had no problem at all with it. I'm sure you all recognize the uncle laughing about bugs. The common phrase was, of course, "Don't worry. He won't eat much."

But seriously, keep your stuff dry and sealed.

[roamer_1]

I freeze store bought bread as well and yes, it does take up a lot of freezer space; so I only freeze a couple of loaves at a time in each freezer.

Yeah... That's just it... Nothing is in the meat freezer but meat... I can use it temporarily I guess, for harvest over-flow and such... but the point is to have the room in there for meat. So all the rest winds up in the pantry freezer, so that is some high-dollar real estate.

So you get 6 loaves of bread, a few packs of burger buns and hoagie rolls, a couple loaves of sourdough... Next thing you know, bread products are taking over. And I would rather use that space for more long term things like meat sauces and frozen veggies. I am seriously thinking about processing meat sauces into mason jars just to buy back some room in there. It's that important to get more space... So yeah. I resent that bread.

It ain't easy, I'll tell you what. My respect for womenfolk has risen exponentially since I have had to figure this stuff  out for myself. Pantries are a complicated inventory system that defies structured solutions. it's a JOB jammin a pantry and kitchen, not to mention anything else.

And you gals rock at it.

[roamer_1]

Actually, I'm going to buy some more yeast and flour. Just got a bag of whole wheat flour, and probably could use some more AP flour.

I don't know if all y'all have access to the Azure truck, but for bulk foods around here, the Azure guy is like the Ice Cream Man.

https://www.azurestandard.com/

I am working on a second lift of 5 gal buckets... Flour, corn flour, sugar, salt, beans (black, red, pinto), and rice. Dunno yet about lentils and custom sugar, which each is left in bags and shares a bucket with several varieties (powdered and brown sugar as ex). I want a better system for them. I just don't know what it is yet. Stuff that's 'almost bulk' is a trouble for me.

[roamer_1]

Yeah I need yeast...was putting it off as it has a short shelf life...I am sure the the wheat products prices really start surge yeast will be hard to find..

That's why I am firing up my sourdough starter.

I suggest start buying pasta too.

I am doing alright with pasta... I got one of them under-the-bed rubbermaid containers (long, wide, and flat) and that puppy is full. But that is problematic too - I really need that space for linen storage (summer vs. winter) and winter coat storage.

That's another of my 'where-to-put-it' problems. 

[Sighlass]

Dang Yeast, it kills me in the Gout dept... Yeah, no beer here.

[Gefn]

Yeah I need yeast...was putting it off as it has a short shelf life...I am sure the the wheat products prices really start surge yeast will be hard to find..

I suggest start buying pasta too.

Noted about pasta. I actually have to go to the grocery store tomorrow. I have coffee, but no cream. I don’t like black coffee

[SZonian]

Watch out for weevils. Since America is being pushed intentionally and very deliberately into the 1800s/early-1900s, make sure all your flour, corn, and pasta, is sealed from moisture, bugs, and mice. We don't normally think about those things these days. But if the Democrats have their way, we may have to start.

Weevils are fine to eat, by the way. They don't hurt you or make you sick and are full of protein. When I was a very small child, this was an issue which would happen occasionally. My grandparents and my uncles had no problem at all with it. I'm sure you all recognize the uncle laughing about bugs. The common phrase was, of course, "Don't worry. He won't eat much."

But seriously, keep your stuff dry and sealed.

If you can, freeze those before storing.  That should kill them off.

[catfish1957]

Weevils are fine to eat, by the way. They don't hurt you or make you sick and are full of protein. When I was a very small child, this was an issue which would happen occasionally. My grandparents and my uncles had no problem at all with it. I'm sure you all recognize the uncle laughing about bugs. The common phrase was, of course, "Don't worry. He won't eat much."

Same here.  As a little kid, I remember complaining to my grandmother during pancake making, why we had to eat bugs.  Her response was, if weevils was an issue when she was little, they would have all starved. 

Before the advent of sealable plastic containers, they were impossible to prevent.  I can imagine now the horror if I showed some of my grandchildren that their oatmeal was moving by itself.

[roamer_1]

Same here.  As a little kid, I remember complaining to my grandmother during pancake making, why we had to eat bugs.  Her response was, if weevils was an issue when she was little, they would have all starved. 

Before the advent of sealable plastic containers, they were impossible to prevent.  I can imagine now the horror if I showed some of my grandchildren that their oatmeal was moving by itself.

I think that's the real reason for sifting flour. 

Really. My grandmother sifted flour every time she used it... My mother did too...
Does anyone sift flour anymore?

[catfish1957]

I think that's the real reason for sifting flour. 

Really. My grandmother sifted flour every time she used it... My mother did too...
Does anyone sift flour anymore?

Does anyone have weevils anymore.  And if they do? who doesn't just toss it.

[Kamaji]

Does anyone have weevils anymore.  And if they do? who doesn't just toss it.

I still get them occasionally in store-bought pasta products if I leave them sitting in the pantry too long.  If they get in, though, they all get scalded to death in the boiling water and their carcasses float to the surface, where I skim them off.

[240B]

I think that's the real reason for sifting flour. 

Really. My grandmother sifted flour every time she used it... My mother did too...
Does anyone sift flour anymore?

Sifting is to make the flour smooth and more usable. Sifting may filter out debris, but the main idea is to break up the clumps and clots. Otherwise you would wind up with lumpy batter.

[mystery-ak]

That's why I am firing up my sourdough starter.

I am doing alright with pasta... I got one of them under-the-bed rubbermaid containers (long, wide, and flat) and that puppy is full. But that is problematic too - I really need that space for linen storage (summer vs. winter) and winter coat storage.

That's another of my 'where-to-put-it' problems. 

May I suggest that you invest in some of these

Vacuum Storage Bags
https://www.amazon.com/20-Compression-Comforters-Blankets-Included/dp/B0973DGD8P/ref=sr_1_6?keywords=plastic+storage+bags+for+clothes&qid=1658242235&sr=8-6

I personally don't have any but my son does. He puts all the heavy blankets, sweaters, coats etc in them and shoves them under the bed..lol

I may in fact buy them too.

[roamer_1]

Sifting is to make the flour smooth and more usable. Sifting may filter out debris, but the main idea is to break up the clumps and clots. Otherwise you would wind up with lumpy batter.

I know the theory... but I have not found it to be true, except in rare occasions where the recipe demands sifted flour. I always bust up the flour in the bowl anyway so I really don't see much difference. 

[roamer_1]

May I suggest that you invest in some of these

Vacuum Storage Bags
https://www.amazon.com/20-Compression-Comforters-Blankets-Included/dp/B0973DGD8P/ref=sr_1_6?keywords=plastic+storage+bags+for+clothes&qid=1658242235&sr=8-6

I personally don't have any but my son does. He puts all the heavy blankets, sweaters, coats etc in them and shoves them under the bed..lol

I may in fact buy them too.

Oh, that's a really good idea. Being in Montana, most of my blankets are quilts... That will save a TON of space.

Thank you!