Alpicella Bakery

I've been enjoying Alpicella sour dough bread for years. I recently noticed a change in the bread some meh, other good. I also noticed the ingredients had changed some. The sourdough culture gone, vinegar added. I was concerned so I called the new owners Franz Bakery. The gentleman I spoke to was very informative and filled me in on the changes and reassured me the sourdough is made with the culture and the bakery is being upgraded and products will actually be improving. I trust that things will be improving.

Franz has recently purchased Alpicella. They no longer seem concerned with keeping the original recipes, nor any of the workers who helped build up the quality of the bread. Bread recently is over and/or under cooked, stale, tastes off. Why do big corps, never understand why smaller companies do well in niche markets? It's not all about profit. But, a desire to be part of the community by making a great product that people rely on. Now, it's just another basic, cut corners, bread. Nothing special.

Getting tired of buying more holes than bread. This time more than 50% of each slice is a hole Wish could post pic.

Found mold inside slices next day of purchase.

Great product and nice group of people that work there