What’s up with Hoboken bread?

3/11/2008:

Have you ever noticed bags of delicious bread just sitting on the sidewalk?

hoboken-bread-delivery.JPG

In plain sight: Fresh bread

Well, that is how the bread companies delivery to Hoboken businesses. Whether it’s from a local Hoboken bread maker, or a company in the city or even west Jersey. They just drop the bread off (exposed) in brown paper bags on the doorstep of most Hoboken delis and restaurants.

Here’s a few observations:

  • I understand the bread is made very early in the morning. Is there a better way to deliver it safely?
  • How many homeless people steal the bread? It’s like so easy! There are times thousands of us readers could easily walk away with the fluffy loaves of fresh-baked bread. What is done to prevent that?
  • What about sanitary measures? I know bread shouldn’t be air-tight, it makes it soggy. But there are potential pollution, chemicals, germs, bird crap and other toxins that can make it’s way to our love-loaves when we’re not looking. What precautions are taken? Where are the food warning labels?
  • What happens if an entire bag of hero rolls is stolen? Does a business get reimbursed? Where do they get there bread then?

For years I’ve seen these lovely bags of carb pleasure sitting on the sidewalk. And for some miraculous reason, it seems no one disrespects the beauty of that sight.

Who’s getting a nice hero sandwich for lunch??

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25 Comments on "What’s up with Hoboken bread?"

KenOn10
Member
KenOn10

The bread delivery is a shred of small-town charm. In all these years I never heard of a problem… have you? So why is it now “unsanitary”, needing “precautions” and “warning labels”, blah, blah, blah. Leave the bread alone! Nobody is forcing you to eat it.

Jeez!

FAP
Member

Damn now I want some Skittle Brau.

strand tramp
Member
strand tramp

cvs sells wonder bread AND hershey bars. guess you’re smiling now!

Sidd Finch
Member
Sidd Finch

Years ago I had this bread with chocolate baked into it. Now I’m craving it. Who knows where I can get some?

jscirish27
Member
jscirish27

Re 16. Try Sullivan Street Bakery in NYC. That is probably where AD’s bread comes from (either there or Balthazar). Dense bread is a product of the dough not being worked properly to distibute the CO2 that is built up through the fermentation process. The flipside of this is dough that is overfermented, ie. you bite in and get nothing but air. A proper loaf should have a nice distribution of air pockets, have a moist interior, and a crisp crust. Unfortunately, good bread baking is becoming a lost art.

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