Why the bread in Europe may be more tolerable

The New York Times <fromthetimes-noreply@nytimes.com>
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2025-08-20 14:02

August 20, 2025

If you’ve noticed that the bread in Europe is more tolerable than the bread in the United States, you’re not alone. And it may not be all in your head.

An array of breads including croissants and sliced loaves sits on a counter at a bakery in France.

Joann Pai for The New York Times

Here are some experts’ theories about why that may be. →

Essential news and guidance to live your healthiest life.

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