10 Store Breads to AVOID and 3 That Are Actually Worth the Money

📕 Get the full cookbook - The Lunch Lady's $3,600-a-Year Grocery Cut (175 recipes & tricks, scaled for 1, 2 or a family): www.dorislunchlady.com/ I signed for about a hundred and fifty thousand loaves of bread at a school kitchen door, and it took a bread man to teach me I was counting the wrong thing. Your bread aisle counts on the same mistake. Here are ten breads I would leave on the shelf, and three worth every cent, all priced the way that bread man taught me: by the pound, never by the bag. Ten to leave: the thin-sliced loaf, anything in a plastic bag that says artisan, potato bread, croutons and bread crumbs, multigrain, made with whole grain, the store bakery loaf you smell at the door, the name brand sitting above the store brand, the seven-dollar loaf left on the counter, and at number one, the plain loaf most kitchens over sixty buy every week and throw a good part of away. Three worth it: day-old bread from a bakery outlet, the cheapest plain white for the jobs it does best, and the store-brand loaf with a whole grain at the top of its ingredient list, bought two at a time. Plus how to read the price-per-ounce box on the shelf tag, the one ingredient check that tells you what is really in a multigrain loaf, and the ten-second freezer habit that stops the end of the bag from going in the trash. I am Mrs. Doris. A school kitchen in Scioto County, Ohio, on a dollar and five cents a tray. Prices are from one shelf of one big discount store in October 2026, plus the U.S. average for white bread from the Bureau of Labor Statistics. They change by store and by season, so check the price-per-ounce box where you shop. Bread keeps its quality in the freezer for about two to three months. If you see mold on bread, throw out the whole loaf, not just the spotted slice. This video is about money and waste, not medical advice. What does a loaf of bread cost at your store this week, and which loaf is it? Tell me below. #bread #groceryhacks #over60