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+--- Thread: Why Your Bread Should Travel Less Than You Do (/Thread-Why-Your-Bread-Should-Travel-Less-Than-You-Do)
Why Your Bread Should Travel Less Than You Do - novakbake - 01-27-2026
There is a strange irony in the modern food world where a baguette might have more travel points than the person eating it. We seem to have accepted that bread should be baked in one corner of the country, frozen, put on a truck, driven through the rain for four hours, and then resuscitated in an oven before being served. Novak's Bakery thinks that is a bit of a nonsense. Bread is a simple thing, and it likes a quiet life. It doesn't want to go on a tour of the provinces; it wants to go from the oven to the plate with as little drama as possible.
There is a charm to the local van. It is part of the rhythm of the morning in the West. You know the driver, you know the schedule, and you know that the weather—whether it is a soft mist or a horizontal Atlantic gale—won't stop the drop. There is a tangible difference in the product, too. Bread that hasn't been rattled around in the back of an articulated lorry for half a day just tastes happier. It retains its structure and its integrity. It doesn't have that tired, squashed look of a loaf that has seen too much of the N17. It arrives looking like it was baked by a person, not a machine.
Supporting local isn't just about the warm and fuzzy feeling of community, although that is a nice bonus that we all appreciate. It is about practical logic. If you are running a café or restaurant in the West, relying on a Bakery in Galway means you are plugging into a network that actually works for you. If you run out of buns at 11 am because the sun unexpectedly came out and everyone wants a burger, a local baker is the only one who might be able to save your bacon. A depot in Dublin certainly can't help you then; they're probably stuck in traffic anyway.
So, let's keep the food miles down and the freshness up. There is enough chaos in the hospitality industry without inviting it into your supply chain unnecessarily. Keep it local, keep it fresh, and let the bread stay close to home until it is time to be eaten. It is a simpler way of doing business, and frankly, it tastes better. The bread is happier, your customers are happier, and you sleep better knowing the delivery is just down the road.
Conclusion There is a lot to be said for keeping things simple and local. Reducing the distance between the baker and the business leads to fresher food, fewer headaches, and a bit more common sense in the supply chain. Your bread doesn't need a passport; it just needs a short drive down the road.
Call to Action Keep your food miles low and your quality high by ordering from your local specialists at Novak's Bakery. See what we can deliver to your door at https://novaksbakery.com/