A selection of lovely bread products from the excellent bakery, Antendo.
While is has been convenient to have access to whole grain buns and bread, the truth is that the taste generally hasn't lived up to expectations. This is what happens when you grow accustomed to having either bread made in a good bakery (which we had in Tokyo) or homemade. I'm also, frankly, a little scared of the packaged food in the U.S. I have a feeling that it's packed with chemicals and other things which I wouldn't be ingesting if I made my own. That's probably a paranoia, but I do know that America has some of the most liberal laws when it comes to allowing additives in food.
So, while I thought I'd be pleased as punch to give up making my own bread, it turns out that that's a boat I'm still in of my own choosing. I guess that I really don't miss feeling like I have to choose between three tiny expensive slices of whole wheat or huge fluffy blobs of white bread or making my own, but I don't really feel I've gained much on this front by coming to the U.S.