Holy fuckballs! How in the name is Jesus is anyone making money on that?
Actually, on further reflection and a check in my cupboard, I am a donkey. It’s just over a euro a kilo here. I had it in my head that the bags were half kilos.
That’s still nearly half the price compared to here and I thought it was stupid cheap already.
My price is for like 12 grain type of bread, not the Wonder Bread which is a little cheaper, the bottom shelf bread might be $250 to $3 at a big box store if not on sale, the better factory stuff is like four or five.
I was baking bread for a couple of years not even because of price specifically but because this factory bread is kind of garbage.
I hardly eat bread anymore or I still would. I cut out all added sugar as well. Almost any kind of processed food. Now if I eat something like factory bread it is a shock to my taste buds tasting all of the sugar and salt they load it up with.
Yeah, American bread shocked me when I got there the first time. Sugar in bread is wild to me. WILD!!! I was genuinely, deeply shocked at sweet bread.
The stuff you get for a euro here is a basic white sliced pan (no sugar). It’s…fine. The kids like it for toast and sandwiches and I’m not averse to it. They have multigrain or freshly baked (that day) brown soda bread and a slicing machine which would be my preference and that is around the $3 / €2.50 mark but I can’t justify buying it just for myself. Nothing costs anywhere remotely near $5.
I recall the US being cheaper for groceries and food in general when I was living there but that was only for 4 months in the late 90’s. I wonder if you’ve been harder hit by inflation in the intervening years than we have in Europe.
edit: I was curious so went off to look. The answer is yes. For groceries you guys have had higher inflation since I was there (roughly +110% versus roughly +70% in the EU). Interesting stuff.
I get auntie mills carb smart bread and checked, it doesn’t have any perceptible amount of sugar in it. I didn’t know sugar was common in bread in the US.
I am talking about the mid grade bread like 12 grain that I buy. The lower shelf is like Wonder Bread that is worthless where you could squeeze the entire loaf down to an inch. As to the mid-grade bread like the 12 grain or the whole wheat or other variants there is some nutritional value but it is also chock full of sugar and salt to disguise substandard ingredients and just to indulge our corrupted palettes.
Perversely most of the top shelf bread that is usually made by local bakeries is almost all white bread from refined grains. Although it may be the case that how the grain is grown leads to higher amounts of pesticides and toxic chemicals not removing the outer part of the grain but I don’t know on that specifically.
Agricultural and food regulations in the US are terrible. What is considered food-safe in the US is considered toxic here.
The only healthy bread is whole wheats. It’s the only bread containing fibers. I just bake my own, with a bread baking machine. That way I can control the amount of sugar (none) and salt in it (bare minimum) and don’t use preservants. Supermarket whole wheats bread here contains a maximum of only 20% whole wheats. Mine 50% (more makes it become a brick).
Yeah you’re close. Ball park for Lidl where I do most of my shopping:
5lbs of sugar €5
Bread €1
2 quarts of milk €2.50
6 oranges €2.50
Oatmeal €1.80
Coffee €4
In the US bread is 3 even at aldi, 5 at big box stores at label.
That’s crazy money. Name brand bread in a normal supermarket is around 3 USD here and I resent paying it.
Honestly I’d be buying a bread machine at those prices but we’ve a lot in the house so go through a lot of bread for school lunches etc.
Comparatively your sugar prices are nuts to me as an aussie, i get it for like a buck a kilo.
Holy fuckballs! How in the name is Jesus is anyone making money on that?
Actually, on further reflection and a check in my cupboard, I am a donkey. It’s just over a euro a kilo here. I had it in my head that the bags were half kilos.
That’s still nearly half the price compared to here and I thought it was stupid cheap already.
We have a lot of cane and sell it like crazy overseas
My price is for like 12 grain type of bread, not the Wonder Bread which is a little cheaper, the bottom shelf bread might be $250 to $3 at a big box store if not on sale, the better factory stuff is like four or five.
I was baking bread for a couple of years not even because of price specifically but because this factory bread is kind of garbage.
I hardly eat bread anymore or I still would. I cut out all added sugar as well. Almost any kind of processed food. Now if I eat something like factory bread it is a shock to my taste buds tasting all of the sugar and salt they load it up with.
Yeah, American bread shocked me when I got there the first time. Sugar in bread is wild to me. WILD!!! I was genuinely, deeply shocked at sweet bread.
The stuff you get for a euro here is a basic white sliced pan (no sugar). It’s…fine. The kids like it for toast and sandwiches and I’m not averse to it. They have multigrain or freshly baked (that day) brown soda bread and a slicing machine which would be my preference and that is around the $3 / €2.50 mark but I can’t justify buying it just for myself. Nothing costs anywhere remotely near $5.
I recall the US being cheaper for groceries and food in general when I was living there but that was only for 4 months in the late 90’s. I wonder if you’ve been harder hit by inflation in the intervening years than we have in Europe.
edit: I was curious so went off to look. The answer is yes. For groceries you guys have had higher inflation since I was there (roughly +110% versus roughly +70% in the EU). Interesting stuff.
Inflation had ticked up considerably by 2020, 2021 it just started rising and never stopped.
Especially beef at the moment. But in a year 2003 prices seemed about half of what they are now.
Vegetables and produce are probably twice what they were just in 2020, salad dressing was 88 cents at Aldi and now is like $2.
I get auntie mills carb smart bread and checked, it doesn’t have any perceptible amount of sugar in it. I didn’t know sugar was common in bread in the US.
What do you mean by “bread”? Is it completely white, or does it contain a lot of sugar? The bread I know in the US contains zero nutritional value.
I am talking about the mid grade bread like 12 grain that I buy. The lower shelf is like Wonder Bread that is worthless where you could squeeze the entire loaf down to an inch. As to the mid-grade bread like the 12 grain or the whole wheat or other variants there is some nutritional value but it is also chock full of sugar and salt to disguise substandard ingredients and just to indulge our corrupted palettes.
Perversely most of the top shelf bread that is usually made by local bakeries is almost all white bread from refined grains. Although it may be the case that how the grain is grown leads to higher amounts of pesticides and toxic chemicals not removing the outer part of the grain but I don’t know on that specifically.
Inch?
Agricultural and food regulations in the US are terrible. What is considered food-safe in the US is considered toxic here.
The only healthy bread is whole wheats. It’s the only bread containing fibers. I just bake my own, with a bread baking machine. That way I can control the amount of sugar (none) and salt in it (bare minimum) and don’t use preservants. Supermarket whole wheats bread here contains a maximum of only 20% whole wheats. Mine 50% (more makes it become a brick).