On Mar 27, 2:10*pm, Mark Thorson > wrote:
> As usual, the Daily Mail is right on it:
>
> http://www.dailymail.co.uk/news/article-1261107
>
> Surprisingly, they only mention Tesco once.
>
> They call these in-store bakeries "loaf tanning salons"
> because the goods are prepared and baked elsewhere
> and only get a final bake at the supermarket.

That's too bad. My market has a real bakery....made from scratch
stuff. You can see them making it.

ImStillMags wrote:
> On Mar 27, 2:10 pm, Mark Thorson > wrote:
>> As usual, the Daily Mail is right on it:
>>
>> http://www.dailymail.co.uk/news/article-1261107
>>
>> Surprisingly, they only mention Tesco once.
>>
>> They call these in-store bakeries "loaf tanning salons"
>> because the goods are prepared and baked elsewhere
>> and only get a final bake at the supermarket.
>
> That's too bad. My market has a real bakery....made from scratch
> stuff. You can see them making it.


I know of a small chain of markets in PA that get all their bread/rolls
frozen but not partially baked. They just thaw and bake and the results
are good enough that most people (including me) would never know the
difference. However.... they did make donuts and cakes from scratch in
an open kitchen and those were also excellent.

That store always smelled great!

George L

On Sat, 27 Mar 2010 13:16:30 -0700 (PDT), ImStillMags
> wrote:

> On Mar 27, 2:10*pm, Mark Thorson > wrote:
> > As usual, the Daily Mail is right on it:
> >
> > http://www.dailymail.co.uk/news/article-1261107
> >
> > Surprisingly, they only mention Tesco once.
> >
> > They call these in-store bakeries "loaf tanning salons"
> > because the goods are prepared and baked elsewhere
> > and only get a final bake at the supermarket.
>
> That's too bad. My market has a real bakery....made from scratch
> stuff. You can see them making it.

I think most supermarkets are switching over. The ones I shop at
don't do much, if anything, from scratch anymore. I guess bakers get
paid more or maybe there are more accidents. I dunno, but friesian
might.

--
Forget the health food. I need all the preservatives I can get.

Mark Thorson wrote:
> As usual, the Daily Mail is right on it:
>
> http://www.dailymail.co.uk/news/article-1261107
>
> Surprisingly, they only mention Tesco once.
>
> They call these in-store bakeries "loaf tanning salons"
> because the goods are prepared and baked elsewhere
> and only get a final bake at the supermarket.


The little corner supermarket has fresh bakery bread even tho' they
don't have a bakery. They probably have a browning oven in back,
just like the article mentioned. Their baguettes are actually
*very* good -- better than the ones from the stores that actually
have a bakery, and the prices are reasonable. I don't see a problem.

Bob

On Mar 27, 1:16*pm, ImStillMags > wrote:
> On Mar 27, 2:10*pm, Mark Thorson > wrote:
>
> > As usual, the Daily Mail is right on it:
>
> >http://www.dailymail.co.uk/news/article-1261107
>
> > Surprisingly, they only mention Tesco once.
>
> > They call these in-store bakeries "loaf tanning salons"
> > because the goods are prepared and baked elsewhere
> > and only get a final bake at the supermarket.
>
> That's too bad. * My market has a real bakery....made from scratch
> stuff. *You can see them making it.

We have a Great Harvest http://www.greatharvest.com/ and I think they
make excellent bread and pastries.

As usual, the Daily Mail is right on it:

http://www.dailymail.co.uk/news/article-1261107

Surprisingly, they only mention Tesco once.

They call these in-store bakeries "loaf tanning salons"
because the goods are prepared and baked elsewhere
and only get a final bake at the supermarket.

"ImStillMags" > wrote in message
...
On Mar 27, 2:10 pm, Mark Thorson > wrote:
> As usual, the Daily Mail is right on it:
>
> http://www.dailymail.co.uk/news/article-1261107
>
> Surprisingly, they only mention Tesco once.
>
> They call these in-store bakeries "loaf tanning salons"
> because the goods are prepared and baked elsewhere
> and only get a final bake at the supermarket.

That's too bad. My market has a real bakery....made from scratch
stuff. You can see them making it.

I had a neighbor that once worked in the local grocery bakery. When she
would talk about 'proofing' I thought she meant waiting for the yeast to
bubble. Found out what she had been taught to call proofing was in
actuality defrosting. And no, she never make bread at home - in fact, found
out when staying with her children at times, she only had white, fluffy,
mass produced bread in the house.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

"ImStillMags" > wrote in message
...
> On Mar 27, 2:10 pm, Mark Thorson > wrote:
>> As usual, the Daily Mail is right on it:
>>
>> http://www.dailymail.co.uk/news/article-1261107
>>
>> Surprisingly, they only mention Tesco once.
>>
>> They call these in-store bakeries "loaf tanning salons"
>> because the goods are prepared and baked elsewhere
>> and only get a final bake at the supermarket.
>
> That's too bad. My market has a real bakery....made from scratch
> stuff. You can see them making it.

Stop & Shop does the tanning thing, but Price Chopper actually mixes flour.
Either way, it is better than stuff put in a plastic bag and shipped a week
ago.

On 2010-03-27, Ed Pawlowski > wrote:

> Stop & Shop does the tanning thing, but Price Chopper actually mixes flour.
> Either way, it is better than stuff put in a plastic bag and shipped a week
> ago.

La Brea Bakery is supposedly one of the best in the West, and it's all
shipped dough. Don't you people read the reviews?

nb

"ImStillMags" > wrote in message
...
On Mar 27, 2:10 pm, Mark Thorson > wrote:
> As usual, the Daily Mail is right on it:
>
> http://www.dailymail.co.uk/news/article-1261107
>
> Surprisingly, they only mention Tesco once.
>
> They call these in-store bakeries "loaf tanning salons"
> because the goods are prepared and baked elsewhere
> and only get a final bake at the supermarket.

That's too bad. My market has a real bakery....made from scratch
stuff. You can see them making it.



At Publix I can see them making bread, buns and rolls. They set out
baguettes hot and fresh hourly starting at noon. You cannot tell me there is
a truck out back unloading partially cooked dough every hour just ready for
them to finish. Don't paint all supermarket bakeries with the same brush,
Mark.

Jill

On Mar 27, 2:10*pm, Mark Thorson > wrote:
> As usual, the Daily Mail is right on it:
>
> http://www.dailymail.co.uk/news/article-1261107
>
> Surprisingly, they only mention Tesco once.
>
> They call these in-store bakeries "loaf tanning salons"
> because the goods are prepared and baked elsewhere
> and only get a final bake at the supermarket.

That's what Safeway & Albertson's are doing, and I'd expect that from
the big chains. It's edible, but not great. Was disappointed recently
when I learned that our local chain of "gourmet" markets, the ones
with the marvelous & pricey desserts and breads are doing it too.
Their quality is heads above the big chain store's bakery products,
but something still galls me about being charged a super premium price
for frozen and thawed Napoleans.

These markets make a big deal out of their chefs in their advertising
and, like Whole Foods, they also do a big business in fancy take out
entrees. Although their employees dress as though they were working
in a kitchen, I have a sneaking feeling everything is cooked and
frozen in some far away place & the "in store kitchen" is nothing more
than a huge freezer, bank of microwaves, and a garnishing station.

All things considered, I'd rather just cook it myself most of the
time..

Nancy T

On Mar 27, 7:45*pm, ntantiques > wrote:

> All things considered, I'd rather just cook it myself most of the
> time..


She said a mouthful.

Nothing beats scratch or even semi-scratch.

On Sat, 27 Mar 2010 16:45:24 -0700 (PDT), ntantiques
> wrote:

> All things considered, I'd rather just cook it myself most of the
> time..

That's why we're here in rfc. Those in-store bakeries etc are for
people who want something that resembles home made, but don't have the
energy to do it.

--
Forget the health food. I need all the preservatives I can get.

jmcquown wrote:
> "ImStillMags" > wrote in message

>
> That's too bad. My market has a real bakery....made from scratch
> stuff. You can see them making it.
>
>
>
> At Publix I can see them making bread, buns and rolls. They set out
> baguettes hot and fresh hourly starting at noon. You cannot tell me
> there is a truck out back unloading partially cooked dough every hour
> just ready for them to finish. Don't paint all supermarket bakeries
> with the same brush, Mark.
>


It is very possible that all the dough is in the freezer and taken out
to thaw and rise at intervals to have "fresh" every hour. I'd believe
that scenario before believing that the little old baker is making a
fresh batch of dough once an hour.

Lots of prebaked "artisan" style bread is frozen and put on the shelves
partially thawed. Check the back of the bread shelves sometime and see
if you don't feel VERY cold loaves.

gloria p

On Mar 27, 5:10�pm, Mark Thorson > wrote:
> As usual, the Daily Mail is right on it:
>
> http://www.dailymail.co.uk/news/article-1261107
>
> Surprisingly, they only mention Tesco once.
>
> They call these in-store bakeries "loaf tanning salons"
> because the goods are prepared and baked elsewhere
> and only get a final bake at the supermarket.

The reason they do this is because they don't want to pay a real
baker to bake bread. Most supermarkets have a high employee turnover
rate. So the person "baking" the bread may know very little about
baking or even care as much as real baker would for that matter. Of
course this isn't true for all employees who work in supermarket
bakeries but it's obviously the trend. Plus it allows the store to
hire fewer employees. If a store can get its product from outside the
store at a cheaper rate than paying an additional employee then it's
obviously going to do so.
Even in supermarkets where they do actually bake bread from raw
dough the bread itself isn't made from scratch because most
supermarkets simply aren't equipped to handle the volume needed. They
would need to hire a team of bakers to work around the clock in order
to produce the volume of bread that's needed. One baker could not
make that much bread in an 8 hour work day. They could only bake a
few different kinds each day.
Don't forget there's also cakes, cookies, and pies too that need
to be baked. I don't know of any store that bakes its birthday cakes
on the premises. They may be decorated there but they're not baked
there. They're baked elsewhere and shipped in frozen. So you're
wasting your breath when you tell the person behind the supermarket
bakery counter that you want your cake baked fresh. Of couse when you
think about it any cake you get is baked fresh. You can't bake a cake
stale can you?

On Sun, 28 Mar 2010 02:24:42 GMT, Wayne Boatwright
> wrote:
>
> The three national chains here in Phoenix (Albertson's, Fry's/Krogers, and
> Safeway), all appear to be producing products as you described. The dough
> is in the freezer, then thawed, allowed to rise, then baked. We do have a
> local chain, Basha's, along with their very upscale stores, AJ's, that bake
> all of their products from scratch. Their bakeries are open to view behind
> glass and you can see the bakers weighing ingredients, mixing dough, etc.,
> down to the baking process. They produce some wonderful breads and
> pastries, including some wonderful French and Danish pastries. It's the
> only place I buy bread that I don't bake myself.

I don't have a problem with that type or brown and serve. I used to
be able to buy brown & serve sourdough and loved it brown and crunchy
straight out of the oven. When I sent loaves to the Midwest, I chose
brown and serve because they stayed fresher longer and would arrive in
good shape.

--
Forget the health food. I need all the preservatives I can get.

"sf" > wrote in message
...
> On Sat, 27 Mar 2010 16:45:24 -0700 (PDT), ntantiques
> > wrote:
>
>> All things considered, I'd rather just cook it myself most of the
>> time..
>
> That's why we're here in rfc. Those in-store bakeries etc are for
> people who want something that resembles home made, but don't have the
> energy to do it.
>
> --

>
It's not that I don't have the energy. I simply don't enjoy baking. I love
to cook; don't love to bake. I tried my hand at making bread when I was in
my 20's and was pretty good at it. Started off with Grandma Mac's recipe
and went from there. But it wasn't something I wanted to do all the time.
I don't eat all that much bread. I'm not really a sandwich person and I
sure don't need fancy artisan breads or baguettes every week. I do buy
small round loaves of sourdough when I make my potato-leek soup. The bread
serves as the bowl But I have a hard time finding decent leeks here, so
I haven't made that soup in a long time.

Jill

On 3/27/2010 7:02 PM, jmcquown wrote:
> "ImStillMags" > wrote in message
> ...
> On Mar 27, 2:10 pm, Mark Thorson > wrote:
>> As usual, the Daily Mail is right on it:
>>
>> http://www.dailymail.co.uk/news/article-1261107
>>
>> Surprisingly, they only mention Tesco once.
>>
>> They call these in-store bakeries "loaf tanning salons"
>> because the goods are prepared and baked elsewhere
>> and only get a final bake at the supermarket.
>
> That's too bad. My market has a real bakery....made from scratch
> stuff. You can see them making it.
>
>
>
> At Publix I can see them making bread, buns and rolls. They set out
> baguettes hot and fresh hourly starting at noon. You cannot tell me
> there is a truck out back unloading partially cooked dough every hour
> just ready for them to finish. Don't paint all supermarket bakeries with
> the same brush, Mark.
>
> Jill

The way most big box places work is that the unbaked bread comes in
frozen. They thaw and bake as required.

On Sun, 28 Mar 2010 15:40:29 -0400, George >
wrote:

>On 3/27/2010 7:02 PM, jmcquown wrote:
>> "ImStillMags" > wrote in message
>> ...
>> On Mar 27, 2:10 pm, Mark Thorson > wrote:
>>> As usual, the Daily Mail is right on it:
>>>
>>> http://www.dailymail.co.uk/news/article-1261107
>>>
>>> Surprisingly, they only mention Tesco once.
>>>
>>> They call these in-store bakeries "loaf tanning salons"
>>> because the goods are prepared and baked elsewhere
>>> and only get a final bake at the supermarket.
>>
>> That's too bad. My market has a real bakery....made from scratch
>> stuff. You can see them making it.
>>
>>
>>
>> At Publix I can see them making bread, buns and rolls. They set out
>> baguettes hot and fresh hourly starting at noon. You cannot tell me
>> there is a truck out back unloading partially cooked dough every hour
>> just ready for them to finish. Don't paint all supermarket bakeries with
>> the same brush, Mark.
>>
>> Jill
>
>The way most big box places work is that the unbaked bread comes in
>frozen. They thaw and bake as required.

Publix gets a lot of their frozen doughs from a company in East
Rutherford, NJ. TH has done some work over there. Another branch of
this company also makes mixes for Panera so Panera can claim they
"make" their bread on the premises.

The good thing is that the supplier offers first rate goods in this
category (their challahs are hand braided, for example) and if a
market is going to use frozen dough, this supplier is about the best
choice there is. They do care about quality.

As has been said, no grocery store can provide the wide variety of
fresh goods that a "real" bakery can. They do not that operate many
hours, do not have all the pricey equipment nor the trained personnel
to do it any other way. If you find a market that provides baked goods
you like, ask to see the ingredients lists and make your decisions on
taste and content. Of course, no "real" bakery usually provides
ingredients lists, either.

Boron