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The bakery that canceled its own sourdough after a 10 year run
I used to buy this sourdough loaf from a shop in Portland every Saturday for years. Last month they put up a sign saying they were dropping it to focus on pastries, and the regulars were genuinely upset in the comments. Turns out the owner sold the recipe to a frozen food company and didn't tell anyone until the licensing deal was final. The loaf is still in stores under a new name, but the crumb texture is way off. Is it just me, or does the commercialization always ruin the thing people actually liked?
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hill.margaret1mo ago
Oh wow, I saw a piece about this whole thing online and it made me so sad. The part that gets me is the owner kept taking everyone's Saturday money right up until the ink was dry, then acted like it was just a business move. I get that small shops have to make hard calls, but there's a way to do it where you don't stab your regulars in the back. And yeah, you're right about the texture. Once a big frozen company gets a recipe, they change the flour, they speed up the rise, they add stuff for shelf life, and the thing you loved is gone even if the name is still there. It's honestly the same story with every small food place that sells out to a bigger label, the people who showed up for years end up holding the bag.
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