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March 15, 2008


My friend, Mike Rose, co-owner of Semifreddi's Bakery tells me that in the past few weeks the cost of two days worth of flour for the bakery has risen from $8,000 to $24,000! Does that tell you something?

It tells me that Mike Rose is losing money. He can't triple the price of a loaf of bread in two days - or two months. A loaf of Semifreddi's ciabatta or other artisan bread is around $3.50 at the moment. What is he going to do, charge 10.50? No way. So the price is eating into his profit margin.

I hope things ease up... we could be in for economic trouble that hurts people's stomachs.

Meanwhile - baking at home starts to look more attractive, if you have the time.

He's going to have to raise his prices. Think what all of this will do to the cost of living & inflation here in the U.S. We're in for some hard times ahead.

i got a used bread machine at a thrift shop a year ago for pretty cheap, and the resulting bread has been both tastier, reliably free of sketchy additives, and tastier.

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