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Sounds like a silly scam, and they're hoping the store will just settle. Frankly, I hope the store doesn't, and it costs these people a lot of time and money.
As others have said, you just take the bread back and get your money back and never buy bread there again.
Me, I'd probably just toss it to the birds and then never buy bread there again.
And speaking of horrific bread stories - I can't find a decent rye bread in my new town to save my life! Whoever heard of stores not carrying rye bread!??? LOL!
Of course, I've tried the cheap places first - Walmart and Grocery Outlet. I'll have to try Safeway next...
The good news is, they all have a wide selection of "fresh" tortillas. Yum!
Confused about what the damages were? Both stores have return policies that allow you to return the product for your money back!
What was the tragic damage that occured when these people purchased reheated bread that they thought had been baked? Was their faith in humanity destroyed by this horrible deception?
Such a NJ type of thing to happen
It's not a personal injury action it's a class action under the NJ Consumer Fraud Act.
How about 'soup made from scratch'. That usually means how fast they can open a #10 can and heat it.
Once my "boutique" grocery store on my block was hiring a prep cook for the "chef" who made "gourmet" meals in the center of the store surrounded by the deli. I was all excited to "learn" something.
Until I found out he learned how to cook in prison (common) and when I saw his lasagna.
Organic means that no chemicals fertilizers, herbicides or antibiotics were used to grow or raise the product.
There is no organic water. There is no organic salt,.Neither of those have been grown or raised. It's actually a very firm parameter on that term
Now fresh is much more loosely defined.
Frozen produce has more nutrients than regular produce because by freezing the produce as it's picked means the nutrient loss is minimal compared to produce that has traveled hundreds of miles over several days to get to the store.
Freezing in baking is often used to control proofing (when the yeast in the flour starts to cause it to rise). If you can control proofing you can time the baking for optimum yumminess.
"no chemicals fertilizers...used"
Oh, that is FUNNY!!
I wonder what the health nuts think composted manure is? That's right, CHEMICALS!
Fertilizer is chemicals, whether it is processed or organic!
Just like common salt is NaCl, sodium chloride. It doesn't matter if it is "Sea Salt" or plain old Morton's Salt, of Himalayan Pink Salt, it is Sodium Chloride, and if your doctor says limit your salt intake buying the fancy stuff doesn't allow you to use as much as you want!
My garden has no sprays for insects used, and our loss due to assorted critters sometimes is nearly catastrophic. Without chemical sprays and hybridization, there would be a lot of famine in the world.
Even more so in the United States and other such "civilized" countries, where it is impossible for consumers to cut out the buggy parts and eat the rest; one bug means the whole thing is contaminated, throw it away. I remember when a cook would sift the weevils out of the flour and use it. Now, the cook would throw out 10 pounds of flour because there are half a dozen weevils in it!
IMO, "organic" often means loaded with bugs and fungus! I won't buy it.
I think fresh can mean a whole lot of things and is a nebulous word at best. Where I used to live the smaller chain store had the usual donuts/pastry case and "fresh" bread dept. I knew they had most all of it brought in frozen and all they did was proof it then bake it.
One day they started an ad campaign that stated "We now make our donuts in store". The quality/taste went up and they certainly sold more.
One big clue at any store, if they don't have at least one Hobart floor mixer with dough hook and flour bins/bags they aren't "making" anything.
The best chain for making bread I've been in is in the Atlanta metro and is called Harry's Farmers Market although I see they were recently bought by Whole Foods, don't have a clue what that changed.
Quite a few years ago, I worked in the bakery department of a large grocery chain. Our bread and rolls would come in as frozen dough (pre-shaped into rolls and breads) and when we got in at 5am, we would put it in the "riser" (putting whatever seeds on first). After that, we would bake the rolls and bread.
The bagels came in frozen and would just go into the oven. Same with donuts. They would come in frozen and we would just thaw them out. After they were thawed, we would put on whatever icing/sprinkles. As for the "Italian Cookies" and the brownies, those all came in pre-made and we just had to open the package and put them in the display case.
I don't know what the big deal is about this issue. I often make bread, rolls, and biscuits at home. If I make a really large batch of dough, I shape the extra and freeze it for baking at a later time. My family still considers it fresh-baked bread.
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