Darrell Greenwood wrote:
>
> March 10, 2004, New York Times
>
> Taking the Artisan Out of Artisanal
> By JULIA MOSKIN
>
>
>
Thanks, Darrell, for the heads up.

It looks like the beginning of the end of the trend towards
artisnal bakeries. It is ending before it even got out here in
the hinterlands. There are days that I would gladly pay up for a
good loaf of bread made by someone else. Days when the freezer
is devoid of my bread and my time or energy is at the same state.

In the long run, the fad of par baked bread probably won't last.
The companies will consolidate and then hire bright youg people
with Masters in Buiness Administration who will in turn hire
"cost engineers" to take cost out of the products. That will
start the decline of quality and eventually provide a niche once
again for local artisnal bakers.

Unfortunately, the interim may last longer than I will.

Regards,

Charles
--
Charles Perry
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