Unfortunately, I have to write about bread again. Although so many customers have already complained, have done so again and again, have spoken to the people concerned directly in the store - still nothing has changed as far as the quality of the bread is concerned. This Saturday I wanted to try it again with a normal light-colored bread (in 9500 Wil SG) and hoped that all our objections would finally pay off. But unfortunately this was not the case. The light-colored lumberjack bread, for example, looked great, but after an hour it was rubbery and bad - the whole loaf was riddled with 3 large holes. It is therefore not possible to refine a loaf of bread with a spread, as the whole loaf simply consists of three large holes. It can't be that this problem still exists. Firstly, the rubber bread (unfortunately this is the case with everyone!) and then the holes in this bread (this is also the case with other breads!).
I would ask you to finally take this problem seriously and please don't make any justifications or nonsensical explanations. It really is up to Migros and the bakery to finally do something about this. Then this quality does not deserve the price and it is really pushing customers to other stores. Migros - you alone have it in your hands!
All replies (15)
In Wil you have an excellent organic bakery 1 minute's walk away where you can buy decent bread ;-)
I hardly ever buy bread at Migros any more.
Hello @indios, thank you for your feedback on the bread quality. The Wil branch has been informed about your comment and they will pay attention to this incident so that we can guarantee consistently high quality. Best regards, Richi
Unfortunately, even in our Winterthur-Deutweg branch, the bread of all varieties, even the crispy bread, is always very rubbery, but never crispy. Why can't Migros manage to offer really good, crispy bread? Unfortunately, Coop is no better.
Migros had a really decent range of bread until a few years ago! But since the St. Galler Brot no longer consists of 2 bread balls for CHF 2.40 but only of one bread ball for CHF 3.20, and the Ruchbrot (whether 250g, 500g or 1kg) and the Halbweisse have a noticeable taste of stone dust, more precisely of the cheap marble dust, and all this just to make the bread "crispier" (the testers should eat a real artisan bread again), this time we make the effort and buy our bread from a real Beck (Fischenthal). The bread is a bit more expensive, but even on the 3rd and 4th day it still tastes better than the wholesale bread after half a day.
I'm not satisfied with the quality of the bread either (except for some breads that are baked in the store and not baked). I don't think it's important to have freshly baked bread at all times of the day. If that's what I want, I buy freshly baked bread. The attempts to make the bread last forever have probably also contributed to the deterioration in quality. The crumb is crumbly/dusty, freshly baked bread is drier than traditional bread and, above all, the taste is not good! I prefer hard, traditional bread to this "fresh" freshly baked bread. Many years ago, the Migros bus came to the village once a week. Then we bought bread and ate the same thing all week. It tasted good back then, but I was annoyed that the bread was hard at the end of the week. Now I'm longing for it again! Please make classic bread from the basic ingredients again, without additives, without freezing, baking or whatever. I used to be a huge fan of Migros bread.
Hello everyone, thank you very much for your contributions. I'm sorry that you don't like our bread. Our bread range comprises around 200 types of bread throughout Switzerland - each region and branch selects their customers' favorite varieties. We also supplement this selection with regional specialties. Every second loaf of bread comes from one of our 130 in-house bakeries. In keeping with old bakery traditions, we make these by hand every day. We mainly use raw materials from Switzerland and rely on traditional production methods. We do not use any additives in our fresh breads. The responsible specialist department is informed of your instructions. I hope you find a bread in our range that you like. Best regards, Luisa
Dear Lisa,
It may be that your bread range includes over 200 varieties. But that doesn't make the bread in the M stores any tastier - less would be more. I'm always amazed at how Migros manages to produce tasteless bread with a "crust" that looks a lot like damp cardboard - even the crusty bread doesn't have a proper crust. The name of the bread is secondary, Sennenbrot or St. Galler or Pariserbrot, it's always the same sad song.
This is of course very advantageous for small bakeries that you haven't yet supplanted. Last Saturday I bought a comparatively expensive white pfünderli from my trusted baker, and lo and behold, it was still quite tasty today, Tuesday. This means that the price advantage at Migros is melting away massively, because you can hardly eat M bread the very next day. Why can't Migros manage to bake decent bread?
Once again we hear the same old story. The breads from the home bakery all taste the same and all look the same (almost burnt). Rubber in the store anyway. The shapes are terrible and unimaginative. Why can't you, for example, shape the lumberjack bread longer like a swirl instead of wider? But even worse, all branches that have an in-house bakery have to do without the "good breads" such as Twister light, the original, crusty bread, stone oven baguette, etc.. That's a shame and a great pity. The only good bread that Migros sells is rye sourdough bread and farmer's spelt bread. If you look at the bread rolls, the lack of imagination is hilarious. Always the same bread rolls. Why not try a chiabatta olive roll, a pretzel roll with pumpkin seeds, etc.? Take a look around the Coop. The many varieties, shapes and flavors are wonderful. And in the meantime, the bread from there is also much better.
Migros really needs to improve! But no, they no longer respond to my concerns and prefer to talk their way out of it.....