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Pro tip: watch the bakery at the Whole Foods on Bellaire before you buy their sourdough
Stood there for about 10 minutes last Saturday watching a guy restock the bread rack and every single loaf went into a plastic bag while still warm. You could see the condensation fogging up the inside of the bag. No wonder the crust turns gummy by the time you get it home. Do y'all let your loaves cool completely before bagging, or is this just how grocery bakeries do it?
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