Dan,
 
> Based on that, for sure.  Then again, if I ever get around to it,
> I make a better bread than you can find in stores.
 
I understand what you say but we have an artisanal bakery here baking on a
wood/coal-floor, not factory-made bread. The business has been owned and
operated for over 175 years by the same family always handed down from
father to son and they have an at least more than 100 year old recipe-book
for stuff that no-one knows to make anymore.
 
You go there by 7am when the fresh bread comes out of the oven and the
smell is just so rich, the bread is so good you can have an excquisite meal
while having nothing on it.
 
These places are even here becoming rare...
 
 \%/{at}rd 

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