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Bread Has Never Tasted So Good: Why You Should Support your Local Bread Man

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As a kid, mom's toast was always a staple, but I never salivated for it when I woke up. Even though I fought the carb-conscious craze, breakfast took a turn with less bread consumption as age took its toll. Supermarket-bought bread was always handy to have around, for sandwiches and whatnot, but other than that, it sat in the refrigerator for months at a time.

That was until recently when LAist became increasingly enamored with farmers markets, locally sourced food and other ways to eat more sustainable. My long-standing problem with fresh bread--an untested thought at the time--was that I didn't eat it enough, therefore it would turn moldy too soon.

After discussions with a few friends and a bread vendor at the Studio City farmers market, I heard the same suggestion repeated: freeze what you're not using. That was enough reason for me to give it a try.