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Unpopular opinion: the bread at the farmer's market in Ann Arbor looked better than it tasted
Watched a guy pull loaves out of a wood fired oven at a stall on Saturday and they looked perfect, dark crust, open crumb, all of it. Paid $11 and it was dry by the second slice. So is a pretty loaf worth the markup when a plain $3 boule from the shop down the street eats better, or am I just old and grumpy?
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