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PSA: a bakery in Portland told me their day old loaves outsell the fresh ones 2 to 1
Stopped by a small shop on SE Division last week and the owner told me something that bugged me. He said his day old rack moves twice as much as the fresh counter because regulars know the crumb is better after 24 hours. I always thought day old was just a way to not eat the loss. So now I'm wondering if I've been selling my own loaves too fast, has anyone else seen day old beat fresh at their shop?
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