I asked Andy Baxter why he craves Wonder Bread. He probed his 5-year-old brain for a second, then countered with his own question:
“Why not?”
That sums up our adult view of bread, too. I asked three waitresses which sandwich bread is ordered most often.
“White, soft — Wonder.”
I asked my grocery’s baker.
“The ratio of Wonder Bread sales to our store-made is about five-to-one. We’ve counted on it for decades.”
As in Andy’s case, this issue is more than cost. Generic white bread is approaching $2 a loaf, up about a dollar in five years. For store-baked, add $2 to that. For artisanal, a lot more.
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