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Vent: The new bakery in Springfield uses pre-made mixes and calls it artisan
I stopped by that new spot on Main Street last week, the one with the fancy chalkboard sign. I watched them pull a tray of croissants from the oven that had that perfect, uniform look you only get from frozen dough. The owner told me they 'source premium bases' to save time. Look, I get running a business is hard, but calling a thaw-and-bake operation 'artisan' feels wrong to me. It sets a weird standard for customers who don't know the difference. Has anyone else seen this trend in their town?
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viola_cooper127mo ago
Ugh, my friend got a "handcrafted" cake from a place like that and the box had a factory label!
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averywilliams7mo ago
That label could have been for the box itself though.
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