>> this packaged, loaded with chemical conservants shit that supermarkets sell.
My grocery store sells normal bread. Just plain stuff with normal ingredients. Baked on site. But here too refrigeration has a part. The supermarket "bakery" starts from frozen blobs of dough that are created offsite and stored until the day they are needed. Because they are transported frozen and/or very cold, they don't need any preservatives. The tiny grocery in your building won't have the capacity to run a bakery and so will have to stock preservative-filled loaves.
The shift to larger "destination" grocery stores often means fresher foods. Look at costsco. Hate it as a big-box store, but their turnover means they can run a full bakery without caring about shelf life. The tomatoes sold at my Costco are also fresher than those at any local grocery because they come strait from the greenhouses without middlemen distribution networks.
My grocery store sells normal bread. Just plain stuff with normal ingredients. Baked on site. But here too refrigeration has a part. The supermarket "bakery" starts from frozen blobs of dough that are created offsite and stored until the day they are needed. Because they are transported frozen and/or very cold, they don't need any preservatives. The tiny grocery in your building won't have the capacity to run a bakery and so will have to stock preservative-filled loaves.
The shift to larger "destination" grocery stores often means fresher foods. Look at costsco. Hate it as a big-box store, but their turnover means they can run a full bakery without caring about shelf life. The tomatoes sold at my Costco are also fresher than those at any local grocery because they come strait from the greenhouses without middlemen distribution networks.