Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.


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

Before you
Dear reader, we're asking you to help us keep local news available for all. Your tax-deductible financial support keeps our stories free to read, instead of hidden behind paywalls. We believe when reliable local reporting is widely available, the entire community benefits. Thank you for investing in your neighborhood.

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.

The results were surprising, to me at least. I began waking up, actually desiring the bread. It tasted... different. Not different as in organically weird and too healthy, but wonderfully delicious--a soft, but grainy taste explosion. It was just something that could not be compared to store-bought bread, no matter how fancy or less expensive it was at Ralph's, Trader Joe's and even Whole Foods.

Support for LAist comes from

Besides actually tasting good, bread at farmers markets tend to only carry a handful of ingredients, all of which are pronounceable. It's made fresh, usually early that morning or the day before and it only traveled a relatively short distance. Best of all, like all the best chefs in Los Angeles, you develop a relationship with your food provider.

Enrique Morga from Rancho Cucamonga's Old Town Baking Company sells bread six days a week at eight local markets. "Your helping the local economy," he said, standing at the Tuesday-weekly Woodman Avenue Market in Sherman Oaks. "When you go to a store, they're a big company nationwide. You really need to help out the little guy."

And from now on, as long as there is a farmers market where I live, I'm happy to help out the small local businesses. After all, this is a long-lasting habit that benefits me and my local surroundings.

Related: From the Farmers Market to Your Freezer: The Best Popsicles in L.A.