“How Long Can Your Bread Last, Tommy?”
This is a question from many of my customers everyday. And I have been trying very hard to find a way to reply.
I look at every single loaf in my shelf and I ask them: Can “you” please tell me how I should reply to every single patron who might be bringing “you” home?
Bread: “Tommy, we have been nurtured, raised and baked here by you in your city. Your city folks have been introduced to bread that has brought great convenience to their lives for their economic and financial values. Bakers like you know how we naturally aged like every single human being.
Listen carefully to their question again. Do you think this question can be applied to how we are raised and baked?
Is a modern question; is a question from folks who have been raised and assured by the social convenience of modernization which leads to fear of wastage when they bring us home.
Please be fair to us, we are not those breads that you used to raise by your engineering skills to keep us soft and pretentiously fresh. But you insisted that we can survive in your culture. You quarrel with your customers not to pre-sliced us because we are too fresh and need to be matured and be retaining our freshness as a whole loaf blah blah blah…
We feel weird, we feel out of our natural context where we should be existing. However, it has never felt better in a context of being re-invited to be masticated by your patrons.
Don’t worry, as long as you nurture our culture, raise us in your environment, let us do the rest…nobody can communicate the sense of taste better than us. We know who NEED us and who WANT us. We are sorry being so inconvenient for most of your patrons. However, is not only about us, is also about development of taste and time.