4 questions
I can't change my rating, as you write! I don't need to. I now buy the bread at LIDL and ALDI. I'm sorry. If you don't take care of the matter!
Me too, and the bread there is much better anyway. Better baked and not so doughy breads (e.g. pointed bagette!!)
Hello zwaggi, thank you for your post. We apologize for not answering your review. As we mainly write our answers under "Questions about the product", this review has been lost. It is true that Genossenschaft Zürich no longer has the 1000 g Halbweissbrot in its range. With regard to the quality, we would like to check that it now tastes bland and dry. To do this, we need the store and the date of purchase. We produce the semi-white bread in 9 different regional bakeries. We have indeed revised the packaging. Our low-price products (semi-white and rye bread) are now sold under the M-Budget brand. The recipes have remained unchanged. Best regards, your M-Infoline team
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There is another type of bread that costs CHF 2.50.
My parents always buy this half-white bread "with the white bag 2.50 CHF" in Altstetten.
Parmal I ask why this bread I am choosing is not available in Schlieren?
Hello guest
The half-white bread you want is only available in stores with an in-house bakery.
As Migros Schlieren does not have an in-house bakery, it is not available there.
Best regards
Your M-Infoline Team Your M-Infoline Team
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Guest
Unfortunately, Migros mainly produces bread that you either have to eat immediately or want to throw away after about 10 hours. What a shame! While Migros claims to bake bread for us humans, it actually bakes bread for the horses and for the waste. As a major distributor, Migros could lead the way here by finally changing its production and allowing all bread doughs to rest longer before baking. What it now sells as bread is - with respect - mostly cardboard. ( gin kao rüü jang)
Hello guest
Thank you for your feedback. We are sorry that you are not satisfied with our breads.
Terrasuisse semi-white bread is a regional product. So that we can look into the matter, we need you to tell us where you bought it. Can you let us know?
Kind regards
Your M-Infoline team
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Guest
Bland, tasteless and rubber rind.
Guest
...and dry! I agree with you exactly. Gummy, not very tasty and dry, almost all breads without exception = industrial bread en masse. Why aren't the breads a little moister, for example, and do some of them have a thin, crispy crust? They taste better that way and you could keep them fresh for 1-2 days longer. The organic and in-store baked breads (some still warm) are of course better. But all breads are much drier after 1-2 days than they already are, so that it is simply no longer a pleasure to eat them.
On the other hand, ALL freshly baked breads from the Migros bakery in the larger branches are among the best I have ever eaten. They are still "edible" even after 3 days.
Conclusion: I now only buy these or switch to breads from competitors.
Hello guest
We are pleased that you like the special breads from the home bakeries as well as the shop-baked breads. These breads are made or baked several times a day at very short intervals and are therefore usually only a few hours old when they are consumed, as they do not have to be transported.
With our large Migros bread range, the production capacity on site is nowhere near enough to fulfill all the customers' wishes for all the different types of bread. For this reason, the simple and inexpensive breads in particular, such as semi-white or rye bread, are produced at night in the large regional bakeries and then delivered to Migros stores very early in the morning. These breads are naturally a few hours older when they are eaten than the breads from the home bakeries, which also has an effect on their freshness.
As taste preferences are very different and individual, it is inevitable that a customer will be disappointed. Regular tastings confirm time and time again that we meet taste preferences well.
Best regards from the M-Infoline team
Guest
Hello M-Infoline
Well, I hardly think that customers want bread without a crispy crust?
Various competitors are apparently able to offer breads with a crispy crust that are not baked in the stores.
I am not a baker and cannot judge where the problem lies in the regional bakeries. But I think the people who work there have enough "baker's honor" that they would already know what needs to be improved, but for cost reasons or whatever, they just don't do it.
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