Bread has been extremely important in the scope of history. Jesus placed his body in bread. Lenin promised “peace, land and bread.” Marie Antoinette’s legendary “Let them eat cake” was actually “Let them eat brioche,” which is really just a fancy type of bread. Let’s also not forget that bagels have pretty much created a cult. While many people try to avoid bread, generally for health reasons or convictions, it is undeniable that bread is still a central part of our diet, as it has been for thousands of years.
When buying bread, most people only consider nutritional benefits, practicality, and price. We all live such busy lives that it is a relief to be able to go to a supermarket and grab some pre-sliced, ready-to-eat bread, enriched to contain essential vitamins and minerals.
Despite this, how many of us actually ponder where that bread came from, who made it, how it was made, what is in it? So much pre-sliced supermarket bread contains artificial colors, preservatives and dough conditioners, which can not only be detrimental to our health but also leaves the bread tasting not quite as good. Even bread that is labeled “freshly baked” in the supermarket is often shipped frozen or pre-made and then placed in ovens just before being sold. These reasons may be why many people here in Ithaca prefer local bread, despite a slightly higher price.
One of the obvious advantages of locally made bread is its freshness compared to shelved bread. Bread that has traveled shorter distances and is made in smaller batches does not require preservatives and additives in order to maintain its freshness. High fructose corn syrup, azodicarbonamide, BHA, and calcium propionate are among some of the various preservatives and additives used in shelved bread. While most of these are currently considered safe for consumption in the low amounts present in a slice of bread, some, such as azodicarbonamide, are controversial. In fact, the United States is one of the few countries that has not banned azodicarbonamide as a food additive because of its links to carcinogenic substances. Perhaps most importantly, the freshness of bread impacts its taste enormously.
Buying local strengthens the local economy, which is another reason many Ithacans prefer to buy from local bread sources such as Wide Awake Bakery and the Farmer’s Market. A Greenstar customer asked why he was buying local bread, replied, “I choose local bread because it’s organic, locally milled and baked, and I support local products and local industry.” Buying local supports small businesses, returning wealth to the community and taking a smaller toll on the environment by requiring less transportation. Additionally, there is a tendency for small businesses from around here to choose more locally sourced ingredients, which ultimately means a more sustainable form of agriculture.
Bread that is locally made and baked may be more expensive and only available at exclusive times and locations, but there are many benefits, such as freshness and sustainability, that encourage people to buy local bread. So grab some friends, some hummus, and some local bread, and spend some time breaking bread.