On Tue 15 Feb 2005 12:47:50p, Gary S. wrote in rec.food.preserving:

> On 16 Feb 2005 08:14:19 +1300, "Loki" > wrote:
>
>>In France the baguettes get hard after a day. In Italy the loaves get
>>rock hard. It's the nature of the beast IMHO.
>
> Here in the States, supermarket white bread will stay soft for months.
> Wonder why?

Because supermarkets have the perfect environment for keeping bread fresh?

> All about choices.
>
> Happy trails,
> Gary

Wayne