Prices go up for ingredients at the bakery

Day-old baked goods rise in price since costs are going up

There is a premium bakery in Grand Rapids, Michigan that prides itself if using the best ingredients. Many people are willing to pay the high price for delicious bread, pastry, and other baked goods. Others shop on the prominent rack of leftovers from the day before; the "day-old" display. Until lately, everything rang up at 1/2 price from the freshly baked price. But now the hand-lettered sign declares "Day-old 25% off." When asked, the clerk described the rising costs of dairy and eggs in particular since they use so many and because the Avian Flu has led to mass extermination of flocks in an effort to stop the virus transmission to other birds and then to egg farms. However, the new pricing of day-olds is for pies and bread loaves, not the smaller items bagged up and sold as "buy one at full price and the second one is free"; in other words, two for the price of one, or 50% of the fresh pricing. So in this photo, the day-old wheat bread was marked down 25% but the bag of 2 muffins and the bag of 2 morning buns priced out at the old 50% discount.

Talking with the clerk further, it turns out that certain parts of the display case of pastries sell out sooner than others, depending on the day and the time of year. But in general, the fruit tarts and the cannoli with one end dipped in chocolate sell out soonest most days. Ham and cheese croissant sandwiches are very popular, too. Turning to the bread racks, the plain loaves (San Francisco Sourdough; Country French) are in high demand, but they are also at the lower end of the price scale. Two of the breakfast breads seem to sell out quickly, too: English Muffin Bread, and another laden with dried fruit called Breakfast Bread.

The high-end bakery is in a curious position: customers are loyal. They value the full-bodied taste of the baked goods. And at least some of them are not price sensitive; they'd likely buy the same as always no matter how much the prices rise. So while the range of products spans the staple (daily bread, albeit premium ingredients and pricing) to the luxury (diverse pastries), somewhat similar breads and sweets also sell in convenience stores, big box retailers, and grocery stores. In other words, what the premium bakery sells is not so much high-quality ingredients as the care, handmade process, and smaller scale compared to factory bakers. So the loyal customers are in a relationship or community experience. They know their purchases sustain the model of high-quality baking traditions and the people busy behind the counter in the process of making more. 

Deep-fried tubers hit all the right notes: hot, crisp, fatty, and salty in the same mouthful

side order of french fries with the chicken sandwich (1/2025)

In the feudal years of Japan it was a luxury reserved for people of certain status in the public pecking order to eat foods deep-fried in pools of heated oil: tempura (a batter and method taught by the 1500s Portuguese visiting Japan) and later other forms like Kara-age (chunks of chicken battered and plunged into boiling hot oil) and Age-dashi Tofu and abura-age (again, deep-fried). But in 2025 USA there is deep-fried food everywhere you turn; so much so that it is ordinary (not for special occasions like 1800s Japan).

When french fried potatoes seems dull or routine, some will opt for more creative forms like sweet potatoes that are cooked in the fryer. Or the slender fries from Russet Burbank potatoes may be prepared in unexpected shapes: chunky (cottage fries), with skin on (rustic), in lumps (American fries), or shoestring (thinnest of the long strips).

For people who only enjoy the deep-fried tubers once a month or so, due to dietary, availability, financial, or philosophical reasons, there is something particularly satisfying about facing off with a portion of fries recently out of the fryer and salted neither too much or too little. Thinking about the mouth experience of those freshly served fries there are several dimensions of the eating experience that intersect in that sensation of bite and chew.

First is the color and texture and temperature: tactile senses are engaged to begin with. Then there is the taste of salt and the sensation of heat radiating from the fries newly out of the oil. Upon biting the slender fries down to chewable size there is the crunch (ancestral delight in crunching on bugs?) and the contrast of crisp exterior versus soft interior. Finally, there is the sensation of the oil emanating from the cooked surface of the fries, tickling the primitive part of the brain, eager for fatty foods.

Taken all together, fresh fries combine so many dimensions of flavor that the result is particularly satsifying. And then some people will gild the lily by introducing various condiments to the fresh portions: mayonnaise (made famous by the Belgians), traditional tomato ketchup or one of the many variations, shredded cheese and gravy (made famous in Quebec: poutine). Thank the New World (Andean civilizations) for cultivating the hundreds of varieties of potato. But thank, also, the many local adaptations of the humble spud to deep fry in many ways; indeed, not only deep fried but in the myriad other forms it can be eaten, too.