Well........ i have to agree ......... i am a bread junkie .........i like bread ........ way..... way....... way ....... too much!!!!!!....... but......... if i have to get bread ........ this is the only bread i get.......... i am shite at making bread ....... it comes out too flat......... i am trying to perfect my bread making skills......... it takes a lot of attempts ........ but as far as bread goes........... this i what i will keep using !!!!!!!! .......i wished i could quit bread ......... but i enjoy toast ........and such like sandwiches ....... toasted cheese..... and branston pickle !...(we scots call it scottish caviar)!!!!!!!.............. and peanut butter .......seperately ........ not on the same sandwich !!!!!!! ...of course !!!!!!!!....... what else can one do ......... when it comes to bread........ its a dilemma ...........so i will just keep using this one ......great stuff!!!!!!!>.......
I Asked 7 Chefs To Name the Best Store-Bought Bread—and Now I’ll Only Buy This Brand
This loaf sliced through the competition.
We have a lot of choices in the bread aisle these days, from the squishy Wonder Bread that's a staple of many childhood menus to new, sturdy sprouted loaves. For some folks, the increasing variety within the packaged bread category is the greatest thing since, well, sliced bread. For others, it’s overwhelming.
I count myself as a member of the latter group. Sure, certain bread styles (like long-fermented sourdough or fluffy focaccia) are generally best to DIY, as my baker friends have told me over the years. Packaged renditions can’t quite compare to the complexity and crust you’ll achieve by starting from scratch.
Still, "store-bought bread has a place, especially when brands respect traditional bread fundamentals, as many do these days," confirms Ingrid Funes-Shelton, executive chef at Carté Hotel San Diego Downtown. Even Ina Garten agrees that store-bought is fine, calling for Pepperidge Farm bread as the foundation for her Ultimate Tuna Melts.
With this in mind, I reached out to professional chefs and bakers from coast to coast to help narrow down our options so we can invest our dough wisely.
Our Panel of Bread-Rating Chefs
Jamielyn Arcega, executive chef at Fonville Press in Alys Beach, Fla.
Jay Calimlim, property assistant executive chef at Green Valley Ranch in Henderson, Nev.
Adam Fiscus, executive chef at Central Park Boathouse in New York City
Ingrid Funes-Shelton, executive chef at Carté Hotel San Diego Downtown
Arash Hashemi, a Miami-based culinary creator and author of "Shred Happens: So Easy, So Good: 100+ Protein-Packed Mediterranean Favorites with a Low-Carb Twist"
Peter Som, a New York City-based, award-winning fashion designer, culinary creator, lifestyle expert, and the author of "Family Style"
Rick Yockachonis, executive chef at Olivine in Auburn, Ala.
Qualities of the Best Store-Bought Bread
Cookbook author Peter Som believes that the store-bought bread category has improved dramatically in recent years. Competition inspires innovation and higher standards, he explains.
Compared to just a decade or two ago, "there are many more thoughtful options that prioritize flavor, texture, and ingredient quality, which makes it much easier to find a loaf that fits into everyday cooking," Som says. "The best store-bought breads are the ones that feel versatile and dependable; something you can use for breakfast, lunch, or dinner without overthinking it. When a loaf does that well, it earns a permanent place in my kitchen."
Beyond reliability and versatility, the chefs suggest seeking out the following features in your supermarket bread brand:
A simple ingredient list. "When evaluating supermarket bread, I start with the ingredient list. Shorter is better—ideally just flour, water, yeast, salt, a natural starter, and minimal additions," says Rick Yockachonis, executive chef at Olivine restaurant. He avoids any loaves with dough conditioners, preservatives, or emulsifiers, which tend to "lengthen the shelf life at the expense of genuine flavor and texture," Yockachonis adds. Cookbook author Arash Hashemi prefers breads made with a whole grain as the first ingredient, and a recipe that’s low in added sugars. "Bread should be simple," Hashemi says.
A good structure. The best breads have a crumb with some chew and structure, instead of being cottony, gummy, or sponge-soft, Som verifies. Instead of collapsing the moment you add a spread or stack the bread, top-tier store-bought breads have a crumb that’s "tender but not spongy, with a slight chew. The structure should be similar to fresh bakery bread," Funes-Shelton says. There should also be a noticeable crust even on sliced loaves, Yockachonis notes.
An appealing flavor. Stellar slices taste like grain or wheat—not sugar or anything overly processed. "Bread should feel and taste like a real food, not just a vehicle for fillings," Som says.
The Best Store-Bought Bread, According to Chefs
For the purpose of this ranking, we asked the experts to focus on bread loaves rather than other bread products, such as English muffins, hamburger buns, or Hawaiian rolls. (We still love you, King’s Hawaiian!)
With votes from four of our seven panelists, the runaway winner in our best grocery store bread survey is Dave’s Killer Bread 21 Whole Grains and Seeds. Each slice is "hearty, flavorful, and nutritious without feeling like a compromise." according to Yockachonis.
"Anybody can make bread you can eat. It takes more passion and care to make bread you want to eat," says Central Park Boathouse executive chef Adam Fiscus. Dave's does just that with this recipe, he admits.
"Dave’s Killer Bread makes some of the best nationally-available bread, with their multigrain and seeded loaves really standing out as the MVPs," Som agrees.
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