Nothing like a good old-fashioned loaf of bread to make you feel warm, fuzzy, and full. It's not surprising that bread is one of the most important staple foods in every household in Australia as it is widely available, affordable, and filling (sorry gluten-free readers).

But imagine the surprise of a bunch of shoppers who, while perusing the bread aisle of an Australian grocery store, noticed something that would have them dropping their jaws in shock...

One of the loaves was labelled 'XL Sourdough Bread', and its $13.99 price tag had unsuspecting shoppers thinking they'd stepped into some kind of bread dystopia.

One shopper, who was shocked by the price of a loaf of bread, took to the internet to share his frustration.

Sharing a photo of the price tag of the 1.4kg extra-large sourdough from Wiffens at Fyshwick Markets in Canberra, the stunned customer shared: ‘For the love of God, check the price before you pick up and pay for a loaf of bread. I needed a lie-down.’

The shopper said that the price of the sliced bread left him confused. Credit: Reddit.

Many flocked to the post to share their opinions. It even prompted one to ask how bread could cost so much.

‘$14 for a loaf of bread? That's crazy!’ the user wrote.

‘$13.99 is the new $4.50…’ another said.

A third chimed in: ‘Holy cr*p, it’s made of gold.’

But a spokesperson for the shop came to its defence, asserting that its $13.99 price was due to rising costs of production and business expenses.

The spokesperson also explained that the 1.4kg extra large sourdough is 'approximately twice the size of a normal loaf'.

'I feel this [Reddit] post lacked detail or context and these kinds of comments can be very harmful to local businesses like us, as well as the local bread supplier this product is from,' the representative argued.

Canberra's Wiffens Market has defended the Three Mills Bakery's 'high quality' sourdough. Credit: Facebook.

'This is a local bread made by Three Mills Bakery, this is the recommended retail price and our margins on this fresh product are not very large as it is a competitive market.'

'This product has one day’s [best before] date on it, [and] if you have to discount or dispose of even one loaf of bread a day you lose any profit on four to five other loaves.'

'This bread is an extra large loaf of bread as you can see on the label in the post - approximately twice the size of a normal loaf at approximately 1.4kg. Most bread is approximately half this, so on a per gram price comparison to other artisanal loaves this is very comparable.'

'The price needs to be put in that context - it is for families, large households who would prefer a large loaf.'

They also added that other specialised or artisanal bread suppliers such as Sonoma and Brasserie Bread charge $8 for those same-sized (but regular) loaves.

'Comparing this price to similar bread using the same labour-intensive methods - i.e. not supermarket factory bread or chain bakery bread - this price fits in with the market,' the spokesperson continued.

'In addition, there have been factors impacting bread prices over the last 12 months - in particular, the increasing price of wheat.'

The representative also pointed out that a comment, that was taken out of context, from a single customer could ruin the reputation of a retailer when there are so many fascinating and wonderful stories about local suppliers and businesses supporting one another and selling local products.

They shared: 'For example in another Reddit post, I saw another post complaining about the cost of cookie dough at the IGA. This is a local businesswoman who has started making handmade cookie dough that is fresh and free of additives and selling this to local businesses.'

'This is a labour-intensive business and, [unlike] many food businesses, the people who are food producers are not doing it to fleece customers or make tonnes of money.'

The spokesperson continued by saying that food manufacturers like these frequently go out of business while attempting to set fair rates for their goods.

'I just find that online comments can be very uninformed,' they said.

Several Reddit users backed the shop, stating that the bread in question was 'the best' and worth the price.

One user claimed: 'Properly crusty crust, good texture and consistency, superior taste.'

'Mine lasts our household of two well over a week. It’s also super filling,' another added.

A third chimed in: 'I buy Three Mills bread in XL and it’s worth every penny in my opinion.'

Key Takeaways

• Wiffens at Fyshwick Markets in Canberra has come under fire for charging $13.99 for an extra-large loaf of bread.
• The store spokesperson has defended its decision, explaining that the price is quite reasonable for an artisanal bread of that size and that there has been an increase in the cost of wheat over the past year.
• Reddit users have come to the defence of the store, sharing their positive experiences with the bread and saying it is worth the price.

Whether you agree with its outrageous cost or not, some things are certain: That single loaf of sliced bread is not exactly what we'd call budget-friendly.

But if you're a bread aficionado, you know that artisanal bread, with its inherent richness in flavour and texture, is definitely worth it.

Not all bread is made equal, folks.

There you have it! What are your thoughts on this? Share them with us in the comments below!

 

[Suzanne rose]

I would not pay that for a loaf of bread.

I make the best rustic bread for like maybe $1.50.
No kneading and so easy.

Seriously the best bread. I make this especially to serve with casseroles and soups

Ingredients​

• 3 cups (450g) flour , bread or plain
• 2 tsp instant or rapid rise yeast / active dry yeast)
• 11/2 tsp cooking cooking salt table salt
• 1 1/2 cups (375 ml) very warm tap water

DOUGH SHAPING​

• 1 1/2 tbsp flour , for dusting

Instructions​

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed
• Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, and the top is bubbly . If after 1 hour it doesn’t seem to be rising, move it somewhere warmer
• Preheat oven Put dutch oven in oven with lid on . Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a knife fold the sides inwards (about 6 folds) to roughly form a roundish shape.
• Transfer to paper: Slide a large piece of baking paper (not wax paper) next to the dough, then Slide or push it towards the middle, then reshape it into a round(ish) shape.
• Dough in pot: Remove hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing

 

[BeatriceMatilda]

I would not pay that for a loaf of bread.

I make the best rustic bread for like maybe $1.50.
No kneading and so easy.

Seriously the best bread. I make this especially to serve with casseroles and soups

View attachment 10762

Ingredients​

• 3 cups (450g) flour , bread or plain
• 2 tsp instant or rapid rise yeast / active dry yeast)
• 11/2 tsp cooking cooking salt table salt
• 1 1/2 cups (375 ml) very warm tap water

DOUGH SHAPING​

• 1 1/2 tbsp flour , for dusting

Instructions​

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed
• Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly . If after 1 hour it doesn’t seem to be rising, move it somewhere warmer
• Preheat oven Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing

 

[BeatriceMatilda]

A few comments. This is not sourdough bread so cannot be compared. Sourdough takes more time and care. Yes, the recipe you have shown us is excellent, and I use it myself. BUT, this is copied directly from a well known Australian cookbook writer, and it should be acknowledged. Also, it costs more than $1.50, when you include ingredients, time and electricity.

 

[Petra]

I would not pay that for a loaf of bread.

I make the best rustic bread for like maybe $1.50.
No kneading and so easy.

Seriously the best bread. I make this especially to serve with casseroles and soups

View attachment 10762

Ingredients​

• 3 cups (450g) flour , bread or plain
• 2 tsp instant or rapid rise yeast / active dry yeast)
• 11/2 tsp cooking cooking salt table salt
• 1 1/2 cups (375 ml) very warm tap water

DOUGH SHAPING​

• 1 1/2 tbsp flour , for dusting

Instructions​

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed
• Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly . If after 1 hour it doesn’t seem to be rising, move it somewhere warmer
• Preheat oven Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing

Thank you so much for the recipe ♥

 

[Penny4]

Authentic sourdough bread is always more expensive. For instance, Coles Finest authentic sourdough bread has 30 hrs resting & rising which adds to the cost. Woolworths & Bakers Delight have authentic sourdough as well.

 

[goodmorning]

I would not pay that for a loaf of bread.

I make the best rustic bread for like maybe $1.50.
No kneading and so easy.

Seriously the best bread. I make this especially to serve with casseroles and soups

View attachment 10762

Ingredients​

• 3 cups (450g) flour , bread or plain
• 2 tsp instant or rapid rise yeast / active dry yeast)
• 11/2 tsp cooking cooking salt table salt
• 1 1/2 cups (375 ml) very warm tap water

DOUGH SHAPING​

• 1 1/2 tbsp flour , for dusting

Instructions​

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed
• Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly . If after 1 hour it doesn’t seem to be rising, move it somewhere warmer
• Preheat oven Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing

that sounds lovely but I dont have a dutch oven

 

[Suzanne rose]

I've been making this for ages and no it's not copied direct from a book .

The flour cost for 3 cups is $1if you use plain flour, the yeast maybe 10c I pay $4 for a 500g container so work it out.
Water ....free
The electricity cost which I didn't add into it
I actually use the flour pictured below which is $3.75 for 1kg box. I stock up when it's on special which goes down to $2.75



You may not appreciate the recipe I've added but others will

 

[Suzanne rose]

that sounds lovely but I dont have a dutch oven

Do you have any heavy pot with a lid

 

[Suzanne rose]

A few comments. This is not sourdough bread so cannot be compared. Sourdough takes more time and care. Yes, the recipe you have shown us is excellent, and I use it myself. BUT, this is copied directly from a well known Australian cookbook writer, and it should be acknowledged. Also, it costs more than $1.50, when you include ingredients, time and electricity.

Alot of people share recipes on Here and no one adds who invented the recipe. So many of my recipes are saved in my cook book and not with authors name.

The chef you are talking about is a blogger not a chef and she uses other people's recipes she is an amazing home cook who I have actually shared recipes with she is based in Sydney.
All recipes I add up here are mine and my family favourites which have been tried and tested
I've never said I created them although I do add twist n twigs

 

[Petra]

I've been making this for ages and no it's not copied direct from a book .

The flour cost for 3 cups is $1 the yeast maybe 10c I pay $4 for a 500g container so work it out.
Water ....free
The electricity cost which I didn't add into it

You may not appreciate the recipe I've added but others will

I love everything you post Suzanne and thank you for you recipes.

 

[Suzanne rose]

I love everything you post Suzanne and thank you for you recipes.

Thank you that has made me feel better after reading a previous post

 

[Petra]

A few comments. This is not sourdough bread so cannot be compared. Sourdough takes more time and care. Yes, the recipe you have shown us is excellent, and I use it myself. BUT, this is copied directly from a well known Australian cookbook writer, and it should be acknowledged. Also, it costs more than $1.50, when you include ingredients, time and electricity.

Really Beatrice Matilda ??? @Suzanne rose is an awesome member on this forum. And most of us love her posts here. Who cares where recipes come from ? Nothing is a secret on the internet. And I appreciate Suzanne's recipes and posts. You are NEW so please get to know the awesome people who posts here. You are not the internet police, so please put away your magnifying glass and enjoy this forum. @BeatriceMatilda

 

[marellep]

Nothing like a good old-fashioned loaf of bread to make you feel warm, fuzzy, and full. It's not surprising that bread is one of the most important staple foods in every household in Australia as it is widely available, affordable, and filling (sorry gluten-free readers).

But imagine the surprise of a bunch of shoppers who, while perusing the bread aisle of an Australian grocery store, noticed something that would have them dropping their jaws in shock...

One of the loaves was labelled 'XL Sourdough Bread', and its $13.99 price tag had unsuspecting shoppers thinking they'd stepped into some kind of bread dystopia.

One shopper, who was shocked by the price of a loaf of bread, took to the internet to share his frustration.

Sharing a photo of the price tag of the 1.4kg extra-large sourdough from Wiffens at Fyshwick Markets in Canberra, the stunned customer shared: ‘For the love of God, check the price before you pick up and pay for a loaf of bread. I needed a lie-down.’

The shopper said that the price of the sliced bread left him confused. Credit: Reddit.

Many flocked to the post to share their opinions. It even prompted one to ask how bread could cost so much.

‘$14 for a loaf of bread? That's crazy!’ the user wrote.

‘$13.99 is the new $4.50…’ another said.

A third chimed in: ‘Holy cr*p, it’s made of gold.’

But a spokesperson for the shop came to its defence, asserting that its $13.99 price was due to rising costs of production and business expenses.

The spokesperson also explained that the 1.4kg extra large sourdough is 'approximately twice the size of a normal loaf'.

'I feel this [Reddit] post lacked detail or context and these kinds of comments can be very harmful to local businesses like us, as well as the local bread supplier this product is from,' the representative argued.

Canberra's Wiffens Market has defended the Three Mills Bakery's 'high quality' sourdough. Credit: Facebook.

'This is a local bread made by Three Mills Bakery, this is the recommended retail price and our margins on this fresh product are not very large as it is a competitive market.'

'This product has one day’s [best before] date on it, [and] if you have to discount or dispose of even one loaf of bread a day you lose any profit on four to five other loaves.'

'This bread is an extra large loaf of bread as you can see on the label in the post - approximately twice the size of a normal loaf at approximately 1.4kg. Most bread is approximately half this, so on a per gram price comparison to other artisanal loaves this is very comparable.'

'The price needs to be put in that context - it is for families, large households who would prefer a large loaf.'

They also added that other specialised or artisanal bread suppliers such as Sonoma and Brasserie Bread charge $8 for those same-sized (but regular) loaves.

'Comparing this price to similar bread using the same labour-intensive methods - i.e. not supermarket factory bread or chain bakery bread - this price fits in with the market,' the spokesperson continued.

'In addition, there have been factors impacting bread prices over the last 12 months - in particular, the increasing price of wheat.'

The representative also pointed out that a comment, that was taken out of context, from a single customer could ruin the reputation of a retailer when there are so many fascinating and wonderful stories about local suppliers and businesses supporting one another and selling local products.

They shared: 'For example in another Reddit post, I saw another post complaining about the cost of cookie dough at the IGA. This is a local businesswoman who has started making handmade cookie dough that is fresh and free of additives and selling this to local businesses.'

'This is a labour-intensive business and, [unlike] many food businesses, the people who are food producers are not doing it to fleece customers or make tonnes of money.'

The spokesperson continued by saying that food manufacturers like these frequently go out of business while attempting to set fair rates for their goods.

'I just find that online comments can be very uninformed,' they said.

Several Reddit users backed the shop, stating that the bread in question was 'the best' and worth the price.

One user claimed: 'Properly crusty crust, good texture and consistency, superior taste.'

'Mine lasts our household of two well over a week. It’s also super filling,' another added.

A third chimed in: 'I buy Three Mills bread in XL and it’s worth every penny in my opinion.'

Key Takeaways

• Wiffens at Fyshwick Markets in Canberra has come under fire for charging $13.99 for an extra-large loaf of bread.
• The store spokesperson has defended its decision, explaining that the price is quite reasonable for an artisanal bread of that size and that there has been an increase in the cost of wheat over the past year.
• Reddit users have come to the defence of the store, sharing their positive experiences with the bread and saying it is worth the price.

Whether you agree with its outrageous cost or not, some things are certain: That single loaf of sliced bread is not exactly what we'd call budget-friendly.

But if you're a bread aficionado, you know that artisanal bread, with its inherent richness in flavour and texture, is definitely worth it.

Not all bread is made equal, folks.

There you have it! What are your thoughts on this? Share them with us in the comments below!

 

[Suzanne rose]

Really Beatrice Matilda ??? @Suzanne rose is an awesome member on this forum. And most of us love her posts here. Who cares where recipes come from ? Nothing is a secret on the internet. And I appreciate Suzanne's recipes and posts. You are NEW so please get to know the awesome people who posts here. You are not the internet police, so please put away your magnifying glass and enjoy this forum. @BeatriceMatilda View attachment 10764

 

[Cher]

I make sourdough bread from scratch and the starter can take up to 14 days (depending on room temperature) even before you can use it to make the bread.
When the starter is ready for use, Mix the Dough, then Bulk Ferment (or Bulk Proof) the Dough, Shape the Dough, then Final Proof and Retarding of the Dough, Score the Dough, and finally, Bake Your Bread.
Prep:45 mins, Cook:40 mins, Active:4 hrs, Proofing Time:24 hrs, Total:25 hrs 25 mins
Sourdough bread is time consuming yet it is worth it.

 

[Suzanne rose]

I make sourdough bread from scratch and the starter can take up to 14 days (depending on room temperature) even before you can use it to make the bread.
When the starter is ready for use, Mix the Dough, then Bulk Ferment (or Bulk Proof) the Dough, Shape the Dough, then Final Proof and Retarding of the Dough, Score the Dough, and finally, Bake Your Bread.
Prep:45 mins, Cook:40 mins, Active:4 hrs, Proofing Time:24 hrs, Total:25 hrs 25 mins
Sourdough bread is time consuming yet it is worth it.

Please share this recipe on the recipe thread.

 

[rachtrex]

Nothing like a good old-fashioned loaf of bread to make you feel warm, fuzzy, and full. It's not surprising that bread is one of the most important staple foods in every household in Australia as it is widely available, affordable, and filling (sorry gluten-free readers).

But imagine the surprise of a bunch of shoppers who, while perusing the bread aisle of an Australian grocery store, noticed something that would have them dropping their jaws in shock...

One of the loaves was labelled 'XL Sourdough Bread', and its $13.99 price tag had unsuspecting shoppers thinking they'd stepped into some kind of bread dystopia.

One shopper, who was shocked by the price of a loaf of bread, took to the internet to share his frustration.

Sharing a photo of the price tag of the 1.4kg extra-large sourdough from Wiffens at Fyshwick Markets in Canberra, the stunned customer shared: ‘For the love of God, check the price before you pick up and pay for a loaf of bread. I needed a lie-down.’

The shopper said that the price of the sliced bread left him confused. Credit: Reddit.

Many flocked to the post to share their opinions. It even prompted one to ask how bread could cost so much.

‘$14 for a loaf of bread? That's crazy!’ the user wrote.

‘$13.99 is the new $4.50…’ another said.

A third chimed in: ‘Holy cr*p, it’s made of gold.’

But a spokesperson for the shop came to its defence, asserting that its $13.99 price was due to rising costs of production and business expenses.

The spokesperson also explained that the 1.4kg extra large sourdough is 'approximately twice the size of a normal loaf'.

'I feel this [Reddit] post lacked detail or context and these kinds of comments can be very harmful to local businesses like us, as well as the local bread supplier this product is from,' the representative argued.

Canberra's Wiffens Market has defended the Three Mills Bakery's 'high quality' sourdough. Credit: Facebook.

'This is a local bread made by Three Mills Bakery, this is the recommended retail price and our margins on this fresh product are not very large as it is a competitive market.'

'This product has one day’s [best before] date on it, [and] if you have to discount or dispose of even one loaf of bread a day you lose any profit on four to five other loaves.'

'This bread is an extra large loaf of bread as you can see on the label in the post - approximately twice the size of a normal loaf at approximately 1.4kg. Most bread is approximately half this, so on a per gram price comparison to other artisanal loaves this is very comparable.'

'The price needs to be put in that context - it is for families, large households who would prefer a large loaf.'

They also added that other specialised or artisanal bread suppliers such as Sonoma and Brasserie Bread charge $8 for those same-sized (but regular) loaves.

'Comparing this price to similar bread using the same labour-intensive methods - i.e. not supermarket factory bread or chain bakery bread - this price fits in with the market,' the spokesperson continued.

'In addition, there have been factors impacting bread prices over the last 12 months - in particular, the increasing price of wheat.'

The representative also pointed out that a comment, that was taken out of context, from a single customer could ruin the reputation of a retailer when there are so many fascinating and wonderful stories about local suppliers and businesses supporting one another and selling local products.

They shared: 'For example in another Reddit post, I saw another post complaining about the cost of cookie dough at the IGA. This is a local businesswoman who has started making handmade cookie dough that is fresh and free of additives and selling this to local businesses.'

'This is a labour-intensive business and, [unlike] many food businesses, the people who are food producers are not doing it to fleece customers or make tonnes of money.'

The spokesperson continued by saying that food manufacturers like these frequently go out of business while attempting to set fair rates for their goods.

'I just find that online comments can be very uninformed,' they said.

Several Reddit users backed the shop, stating that the bread in question was 'the best' and worth the price.

One user claimed: 'Properly crusty crust, good texture and consistency, superior taste.'

'Mine lasts our household of two well over a week. It’s also super filling,' another added.

A third chimed in: 'I buy Three Mills bread in XL and it’s worth every penny in my opinion.'

Key Takeaways

• Wiffens at Fyshwick Markets in Canberra has come under fire for charging $13.99 for an extra-large loaf of bread.
• The store spokesperson has defended its decision, explaining that the price is quite reasonable for an artisanal bread of that size and that there has been an increase in the cost of wheat over the past year.
• Reddit users have come to the defence of the store, sharing their positive experiences with the bread and saying it is worth the price.

Whether you agree with its outrageous cost or not, some things are certain: That single loaf of sliced bread is not exactly what we'd call budget-friendly.

But if you're a bread aficionado, you know that artisanal bread, with its inherent richness in flavour and texture, is definitely worth it.

Not all bread is made equal, folks.

There you have it! What are your thoughts on this? Share them with us in the comments below!

Do they have any other sizes? i would never be able to eat that much without freezing it for months.

 

[RobD]

I make and bake my own bread (in my small council flat), including artisan and sourdough, it is easy, and far cheaper than shop bought!
I haven't worked out the cost per loaf, as precisely as is seen above, @Suzanne rose, but it is well under that of shop bought!

The person complaining about the $14 cost of a 1.4kg loaf is just a whinger. Here my local Woollies, sunny Central Qld, sells 500g sourdough loaf for $6 from the instore bakery. By comparison, the 1.4kg $14 loaf is the same as Woollies! Some people are not happy unless they have something to complain about!

Remember buying a loaf of bread and a pint of milk and getting change from $1? I do!
Shhh It happens!!!!!!!

 

[Suzanne rose]

I've been making this for ages and no it's not copied direct from a book .

The flour cost for 3 cups is $1 if you use plain flour the yeast maybe 10c I pay $4 for a 500g container so work it out.
Water ....free
The electricity cost which I didn't add into it

You may not appreciate the recipe I've added but others will