I think the joke is that people that start fresh baking bread at home start eating a lot more of it because it’s delicious.

Not only is it delicious, your home smells like a bakery with every fresh loaf and who can resist a fresh loaf of bread still warm?

Specialy given making bread better than the store is very likely, my father used to be a baker and has told me how stores use a yellow coloring to make it look like bread has lots of eggs but it has near none, or how they push yeast to the limit where bread gets the most air inside possible to make it look big, or how they buy the cheapest butter and so on.

Also, store bought bread today lasts a lot longer than store bought bread from when I was growing up. I can't imagine the chemical concoction that allows for this...

Probably calcium propionate.

And source control to keep initial mold spore counts low.

In Canada, the reality is that all the butter is the same anyway. All churned to 84% by the dairy board.

Centralized production...

> Home bakers and factories are both using the same basic ingredients, so why can’t supply chain’s easily swap?

Because the commercial bakery wants the flour in a 100 lb bag, but the retail store needs 100 1 lb bags. And the commercial packaging lines can't easily swap to packing their product into 1 lb bags.

Not to single you out, but multiple people made that same basic comment despite that being the point of my post. Was this unclear?

And the simple reality is they use different bags for transport and factories to fill the bags. Thus it’s a bag problem not a flour problem.

I generally aim for clear and casual communication and it seems like I messed up somewhere.

> The comment is about total bread consumption, not home-baked bread consumption.

If the majority of bread-eaters have pivoted to baking it at home, total bread consumption has very likely increased.

Restaurants and factories use much bigger (and plainer-looking) bags of flour than end-consumers, so retooling probably requires changes to the "paper bag" supply chain...

There’s no “bread” in bread, so the commercial bakeries are always going bankrupt, consolidating and squeezing every penny possible out of the business.

The average American has no access to good bread at retail, with some frozen stuff at a supermarket bakery probably being the best available.

> The average American has no access to good bread at retail, with some frozen stuff at a supermarket bakery probably being the best available

Huh? It’s very common for larger supermarkets to have their own bakeries (even in small cities) in the US. I get fresh bread at the Safeway in my city...

Bakeries in The Netherlands do quite well actually. Although they also sell patisserie and sometimes (too expensive) baking stuff, the main part is bread.

In the US, probably half of bread sales are through Group Bimbo and Flower's Foods. Direct bakery sales are a drop in the bucket.