I feel like I'm being taken for a ride, I'm sure some people have already thought that.
What a "nasty" word, but it's just a feeling you can call it.
It's actually a completely normal feeling, the older you get, the "trickier" you become.
There's always something running over your liver and most of the time it's not that bad.
Well, I feel like I'm being taken for a ride, but why?
The title of my post says "In-house bakery closed".
What has happened? And why is this so bad? And anyway?
For years, I've been peacefully posting away in the Seedammcenter in Pfäffikon SZ and enjoying the fresh braided bread from the in-house bakery every weekend. Well, my apprenticeship as a baker was almost 40 years ago and I know something, just a little, about bread and how it should taste.
In short, the Coop plait tasted like cardboard and the Migros plait is (was) miles better.
Well, the fresh produce department at Seedi had to be rebuilt after 10 years and after 3 months of renovation, you can shop normally again.
On Sunday I thought, what the hell kind of plait did I get, the Coop plait tasted even better.
What do my old eyes see on Monday?
The in-house bakery had been quietly and secretly converted into a bakery. And you can really taste it.
So it really is a whole new generation of bread, junk bread.
What did the homepage say?
The new range of fresh products is impressive. In the converted bread department, fresh baked goods are available to customers every hour until closing time.
Well, it says customers, but I'm no longer a customer.
I feel soooo cheated that I've been shopping at Migros for ZERO francs since that day. Until now, my Cumulus slip was worth 500 to 600 a month, but now I bake the bread myself and COOP is looking forward to my batzeli.
Will I feel better at the end of the article? Nope ? but otherwise there is almost nothing about home baking in the forum and maybe one or two people are interested in how you can rationalize jobs (trained bakers).
The other three or four people have just wasted 1-2 minutes reading, sorry for that.
All replies (3)
Hello Helveticus1965
I'm sorry to read about your unfortunate pigtail experience.
I will report it to the store.
Have a nice weekend
Kathrin
Guest
@Helveticus1965 Now I just hope that you yourself have not been rationalized away at the age of 52 :-( and that this was an outflow of justified frustration....
I also differentiate between home baking and "factory bread" and only consume the very ordinary, round, dark St. Gallen bread in addition to the plaited loaf - because I "grew up" with this bread - in other words, I grew up in the "deepest East"... The bread is now a kind of DNA of my youth and I understand my neighbor who has the Valais rye bread sent to him from Simplon.
Back then, however, plaited bread was a luxury item that was only available on special occasions, so I'm not the same professional as you, but I do appreciate it from the home bakery... Only the Migros home bakeries in Bern have a better one... ;-) and when I travel through Bern on the train, I have to get off as an eastern Swiss to get a Berner Züpfe... ;-)
Hello @Helveticus1965
I followed up on your request and found out that the in-house bakery in the Seedamm Center was converted into a bake-off station with the conversion of the branch, which is operated by Jowa specialist staff.
Unfortunately, the branch no longer achieved the necessary turnover to cover the costs of running an in-house bakery.
Have a nice day
Kathrin