Is the bread in local bakeries generally vegan?

Question

i know i should probably ask them, and i will next time i'm there but i'm just wondering what the chances of them being vegan are.

Answer 1

While many recipes are basically flour, yeast, and water, a lot use butter on the crust or an egg white wash to enhance the crust. Then there are all the more exotic breads with cheeses and so forth. I don't think you will find a lot of vegan compatible breads, but like someone else said, it can't hurt to ask.

Answer 2

Being a former I do agree that most Italians and French crusty breads like baguette, old fashion, ciabata and country style are just a few basic ingredients, most other forms will have shortening and a milk product of some kind, now a days it is dry milk, not liquid.

Butter and lard are not used as it would spoil quickly, and specialty breads like Challah, Whole Grain and others might depending on the bakery have nuts, eggs or fruits in them. Store made, depending on the store, alot buy frozen dough, proof and bake it so they have no control over the ingredients.

Small, family or private bakerys, will be more likely to use wholesome ingredients, and would be less likely to use hidden things, labelling is not required so you would have to ask questions to find out the unwanted things are not there.

Answer 3

Some use lard and that isn't vegetarian. If U
want vegan bread U have to go to a health food store to get it. Vegan bread costs 3x as much as regular bread.. there's no milk, no eggs, no animal fats in it, some are even free of yeast and baking powders. Most breads in Bakeries are not vegan cause they usually contain milk or milk made items like margerine or butter. You might be able to tell by the softer the crust the less likely there's any animal product in it but It's best to Ask!

Answer 4

The traditional ingredients in bread are flour, salt, water and yeast. Many breads in America are made with other additives such as milk, sugars or eggs to extend shelf life. If the bakery carries sourdough breads or traditional artisan breads chances are they don't have anything but the first four ingredients I mentioned. Stay away from challah bread or bread that is yellow in color as that usually signifies eggs have been used. The best way to find out is to ask.

Answer 5

You have a pretty decent chance. The closer you get to breads that were freshly baked and use quality ingredients, the less concerned the bakers are with having your bread last for the next month, and the less likely they are to put mono and diglycerides into the bread.

I've found most breads do not have eggs in them, and many do not have milk or whey. Your biggest concern with be the glycerides, and you should be able to find a couple breads they make without those at least.

Answer 6

If it isn't try supermarkets (although fresh is nice!!).Sainsbury's white loaf and bread, crumpets and pittas are vegan .Ask the baker as fresh bread is not labelled. They might have milk in the dough or brush egg on the crusts! There is probably a 50 / 50 chance either way.

Answer 7

That will different from one bakery to another and from one product to another. The only way to know is to ask, always. Of to read the labels on packaged breads.

Answer 8

You should ask - there's a small chance that even for just plain bread, they've used lard or butter in it. (The fat helps produce a nice crisp crust, which we all like in bread from the bakery)

Answer 9

patries are usually not vegan. Italian bread and others are vegan unless you count yeast as an animal.

Answer 10

I doubt you'll find many vegan friendly foods in bakeries. It never hurts to ask though :)