Bread Tier List

[00:00] All right, we're going through every bread on the planet. I'm a big bread guy, and I'm kind of ashamed to admit it, but I was a kid once, and when I was a child, I used to tear down Cuban bread, and I haven't had it in quite some time.

[00:16] Tear it down as in, like, call it terrible? No, like I eat it. Like I eat it, like in a good way. All right, I was shocked for a second. And since Cuban bread, that was kind of my introduction into the wide, wacky world of bread,

[00:28] And since then, I've just been such a bready boy. And I'm pretty excited. I think I've had every bread on the table. I'm a big, not even just bread. I love carbs. Yeah. All carbs.

[00:40] Carbs are always just so delectable. Do you want to see how I used to eat my bread? I would love to. I had a technique. I'd always grab it by the heel, and I'd come in here with my fingers, and I'd take out the... What do I do with Panera bread? Really?

[00:52] Yeah. Huh. Mm-hmm. I'd only come in here to the flesh. So are we, I'm assuming we're starting off? Yeah. What do you remember? I love Cuban bread we have this is great this is public Cuban bread

[01:04] we have La Segunda and Alessis make their own Cuban bread it's unreal Cuban bread is just so timeless it is so good I love it so we're

[01:16] we're tiered listing these right that's good we can go wherever we want alright we can just eat it if you want it's a Mustang S-Tier it's just such a classic bread that is an S-Tier

[01:28] Do you think anything will fall below that? I do actually think there's some bum-ass bread in here. Yeah, but there is some booty cheek bread. Like worms on that one. Is that a cinnamon roll?

[01:41] What is that? Tutto, onion atiago bread made from scratch here daily. Let's crack that shit up. Let's crack that shit up. What, this is probably episode 112 of our cheer list. It's time we implement some rules.

[01:54] And I'm sure we'll carry them forward. We don't need rules. We don't need rules. where we're going. It's bread. Oh! What did I say it is? What a playful crumb. It's a mean Asiago bread.

[02:06] Isn't that, it's like, oh, but it's a chapter of springback, but it's crust. Yeah, it's very, like, mushy, but it's quite firm. It's almost bagel-y, in a way. Oh, yeah, that's not good.

[02:19] Do you not like Asiago? I might not like Asiago. I know you're not liking it. I might not like the Asiago. But it's very airy. Like, it's almost chewy. I'm trying to remember the words you learned from Oh, the bread connoisseur?

[02:31] Yeah, what was his name? I don't remember his name, but it was the crumb, the flesh. I think he started using the word tortoise. Not tortoise. What is tortoise? What is a verb?

[02:44] Tortious? Like a lawsuit? Yep, maybe tortoise is not the right one. Tort? Tort would be such a good word for it. That'd be so good.

[02:56] We love bread. I don't like that that much, but I think it's just because I might not like Asiago. That's fair. I will say, I'm taking Danny's rules on being strict. If this is F, this is a C or B for me.

[03:08] Yeah, I'm going to be strict. I'm going to be strict. I like it more than him. So I'll go B, actually. You know what the Asiago tastes like? Goldfish. It tastes like very, like, very, like, spongy goldfish. I can actually see that.

[03:20] It's that same kind of, yeah, cheesy flavor. This one is the Vanilla Brioche. We're just doing anything in bread shape, and I love it.

[03:32] This is interesting. Oh, it's a very wet bread. Oh, wow. That's very sodden. Smell it? Oh, my. That's a donut. Oh, my. That is dessert.

[03:44] That's a donut. Here, why don't I... Oh, wow. It's very sticky. You know? Very sticky bread. Have you had a vodka? No. What is a vodka? I think Bob has a Russian or Ukrainian. Legit a donut.

[03:56] Is it? Yeah. Is it good? No. I'm not a donut guy. Is it back-to-back unfortunate? I like that. But you like donuts, right? It's almost like a pastry Hawaiian roll. I think the big thing is, it's not even donuts I don't like.

[04:10] I just don't really have a sweet tooth. You do not. I just don't think that. I miss that whimsy. Let's go with, that's a D for me. Wow. That's an S for me. That's the most we've ever disagreed.

[04:23] And again, it ties back into my genetic deficiency. I just don't like this donut stuff. That's fair. It's a sweet thing. I don't think that's a deficiency. I think that's a superpower. You think so? Oh, some pumpernickel.

[04:35] So this has a lot of adjectives. We've got Jewish rye pumpernickel. Oh, wow. Yeah, that's the big three right there. Yeah. Do you want to shoot Chelsea a message? Or if she's there, maybe we get a thing of rye as well. And can you get us a Christian rye this time?

[04:49] Yeah. Yeah, that's one Jewish. And then if you could ask for some sort of Mormon bread. Yeah. It'll cover all bases. I will say the smells of rye. I guess that's why it says the big letters. Rye. Yeah.

[05:01] This is like a very old-timey bread. It is. Well, I feel like I just got transported back to the 1800s. One of the restaurants has a good pumpernickel. It's rye bread. It's rye bread. Yeah. Yeah. It's kind of warm, and then you put it... Woo!

[05:13] That's good. Now, you toast up some rye bread. if I'm at a restaurant and they're like what kind of toast do you want if they have rye I'm all over it really that's your go to

[05:25] toasted rye with some butter and jam that's interesting because to me like this is good I enjoy it this to me feels like I went to St. Augustine on a field trip and I went to one of those old tiny stands and I was like I'll take some of your bread

[05:37] I have a hot take that maybe you guys will talk about but I think toast is the lowest form of breakfast carb humanly possible I couldn't agree more. Like, it's so boring.

[05:49] I will do anything else besides toast. Don't look all the time. I completely agree. I'm happy when it's on my plate. I'm not. I'm like, I eat it because it's there, but I don't want it. You're eating it. It doesn't matter. I can't remember the last time I got toast.

[06:02] All right. I'm with you. B for me. Very good. I'm going A. I'm being strict. I'm going A because I'm a little more rich. What about B? Everybody is big on ciabatta. Ciabatta. I have a hot cake on ciabatta.

[06:15] And I want to start out with, I like ciabatta. It sounds like it's not going in that direction. Do you have some of this one? No, I'll just say. I think for practical uses, it's too much bread. Like if you make a sandwich on Shabbat, you need a lot of meat or else you're getting too much bread.

[06:30] I just don't think there's a world of too much bread. We've used to different realities. One of those, I squeeze this. It's dense. Like that's a big thing. I take a burger bun, I squish it. Yeah, that's right. I used to get Subway Subs back when they were good.

[06:44] and I would take the sandwich and lay it down and put it under my form and I'd just press down for about 25 seconds. Why would they not press it for you? Yeah, why would they not press it for you? In some way. They don't have that kind of technology there.

[06:56] Okay. Thank you. I appreciate that's one of the first things I asked you if you wanted. I would think of press. You have this press no I got it myself. I have this press. Oh. No fucking shit.

[07:08] They don't press. I know they have it. I work in the gas register and pull out a textbook and plopped it on top. He puts his arm down on it. I want to pause this video right now and drive through a subway. In fact, this is the biggest load of fucking baloney.

[07:21] I know they press it. I used to get the dirt. No way. Will you trust Google? I'll trust Google. There's one Reddit post that says, it's of a subway worker asking,

[07:33] I'm new. When you put something in the oven which button do you press And people are like brother ask your colleague Am I having a crazy like false memory because i remember back when we used to play basketball and we used to get subway i used

[07:46] and we used and i used to uh get the chicken teriyaki subs they came fucking flat as shit that's because i was sitting on it oh yeah i got them together i pressed both of them I can turn that

[07:59] real quick here. As for this. Yeah, keep eating while you're talking. I agree. Too much bread on the show. Subway used to be so good. They did. And then what they changed was they used to work with local suppliers and they switched to a national supplier

[08:11] for all stores and went way downhill. All right, what's this? Sprout and multi-grain bread. Do we want that? Yeah, multi-grain. That's another popular one. Oh, we should have asked her

[08:23] to get Ezekiel bread. Did you ever have that? I did. It's got a very nice clover to it. Here, you can mix the seeds in there. Excellent. It's not my go-to. I used to go to this one, but because I always thought it was a little healthier.

[08:38] It probably is. I don't know. I'm not a bread guy. It seems a little healthier. No? It says so. It is good. Yeah. My good.

[08:50] You know what? I'm going to see. I'm back to strict now. I'm going to be with this one. I'd enjoy a sandwich on this. That's the bread for a sandwich. If the inside of the sandwich is interesting. If the bread is supposed to be the star of the show, that's like, that's not right.

[09:04] You know what? I'm not making a PB&J on this. Yeah. What is those? What bread is those? Onion rolls. Oh. These are good. I've seen everything like Stevie from Good Musical Morning. Holy. What is the baked bread on that? That's good.

[09:16] What did you make this out of? The department uses this. Oh, that's a little like potato bread-y. It is like a potato bread with onion and some poppy seeds in there? Let's take a drug test. That's really good, actually.

[09:29] Wow. Incredible. That's probably an S-tier bread for me. That's an S-tier for sure. Travato's getting bumped down to A because of how good that was. Oh, shit. All right, what do we have next? Which way do you want to go? That's a strong contender for best bread of the day.

[09:42] No. It's going to be hard to beat. Sourdough ground bread. Okay. I'm a big sourdough fan, too. That makes you very bad. I used to be, back when Panera was good, Panera was a big one.

[09:56] Marigold. And I'm huge on it. Mmm. That's good. Mmm. Mmm. Do you guys remember when Panera was good? I do. I remember. I do. We started working together. We used to go to Panera a lot.

[10:08] We did. It always shocked me how much you could eat. True. But their quality after going to private equity has just been fucking atrocious. Which is weird, because normally that makes things better. I know. It's so odd. I don't get it. They even had that assassination attempt on old people with their fucking strawberry supercharged

[10:23] lemonade. Crazy. and to bring it back. That's the most exciting thing they've done here. S tier. F is for sourdough. I think I'll put you on that. That's what's really good. These good old days, you'd have a sourdough bread bowl

[10:36] and you'd dump it in the broccoli cheddar. Oh, holy ratatouille. Great dinner. Did you know, if you were ratatouille, there's a broccoli on there right now that's got all ratatouille stuff.

[10:48] And one of the trails is cheese and strawberries. That's fire. I don't know why they went with strawberries instead of grapes. Yeah, they're weird. No, they did watch the movie. Don't we do one of these, like, half warm ones now?

[11:01] I would love to. This is focaccia. Oh! That's great news. That's great good news. Focaccia in some olive oil? I could die with just that combo.

[11:13] It's unreal. Some rosemary on top? It's just hard to go wrong with focaccia. As far as focaccia goes, not amazing, but it's still focaccia.

[11:25] Yeah, it's definitely on the lower end of focaccia. That's a shame. I say that having only really had one other. I'm torn on this because this one is not S tier, but I know focaccia is S tier.

[11:38] What do I do? I'm just doing it on game day, so I get that back. That's true. You don't show up on game day, you don't show up. It's a night. Better luck next time. All right, Wonder Bread. It's the big one. every plastic white that's what I call Matt

[11:50] every kid in America used to get this this is the you make a peanut butter and jelly on that it goes so hard you make a grilled cheese on that it's perfect but you eat it

[12:03] but it's also somehow plastic at the same time yep and you can taste the sugar in it yep it is sweet but does it say how long it's been forever I think the

[12:15] end life is when the sun and it flows on itself. Two slices have five grams of sugar. Much more than the other bread. But I'm not knocking it

[12:27] for it's a cheaper bread, right? It's less the cheapest bread. It's definitely cheaper than the stuff from the prior to the bakery. It gets the job done. It's there for you when you need it.

[12:39] But I would never choose this bread over other bread. Well, I guess I would choose it if I was exclusively making PB&Js. but I'm not. I give it like a C.

[12:51] I think it's fine. I think it's a really bad rep in general, but I think it's fine. That's the bad guy, right? French bread. Let's get in it. The other white bread.

[13:03] Mm-hmm. Like pork, the other red meat. Wait, no, the other white meat, I think it's that. What was the sandal with wonder bread a while ago? I don't even remember. It was the squeezing and it comes back.

[13:15] That's what it was. It was the puffiness. Did we try that? Did we try to do that? Every scientist came out and was like, that's fine. Yeah, I know. And everybody who doesn't do science was like, no. Let's make up a conspiracy theory

[13:28] where it's like, you know how you throw your pasta when it's cooked and it sticks to the wall? Yeah. It's the fact that my pasta sticks to the wall means it's killing me. That cannot happen. That's true. That's a really easy leap to make to you.

[13:40] If it's sticking to the wall, it'll stick to your body. My life is sticky. My life is sticky. Sometimes imagine what it's doing inside your body. French bread. I'm ripping off small work pieces

[13:52] because I'm planning I'm eating everything I can. Yeah, I'm definitely in that ballpark right now. This is that bread. Mm-hmm. They serve it to you. It's probably like this thick, full round pieces out in the Italian restaurant and you dump it in some butter.

[14:05] It's good shit. It is. I think it's right up there with Cuban bread. It's just El Flasico. Now, here's what I'm trying to decide. Would I rather the Cuban bread than the French bread?

[14:17] that's a good question I'm going to be honest I think I'd probably take the french bread this is a really good french bread I feel like if you blindfolded me and gave me neither I'd just be happy but you know what that's the most important part

[14:29] there's room for both fast here fast here a good it's all the carbs we'll do that we'll do that are we even halfway

[14:41] nope there's no way we're halfway Jewish rye and all seated. This is the rye you know. What? It's the rye I knew

[14:53] with the other rye. No, that was Humbernickel. Yeah, but that's the one I knew. You know Humbernickel. Yeah. You don't know rye. Yeah, I'm not familiar with this game. This is what I get when they have it

[15:05] in breakfast class. Okay. That's the real Jewish rye. Smell it. Very distinct smell on rye. Ooh. That is very distinct. That's good. stuff That quite pungent It tastes identical to the other rice No I don want to pump a nickel

[15:25] I like that. That's good. I like that a lot. I believe in the same tier I gave that one, this could have been anything from A to B. Somewhere in there. That tastes good.

[15:38] I'm going A. And I don't remember where I put pump for nickel. That's good. Yeah. I think rye with jelly on it is the best combo for breakfast doaches.

[15:52] All right, you pick the next one. Let's do this. That's a challah baby. Is this a challah? Yeah. I don't remember if I had a challah. That's crazy.

[16:04] I don't know. It doesn't look familiar. Okay. This is slightly overcooked. It's darker than normal. It's normally like a golden. still very good. Reserve full judgment

[16:16] until you have another. You gotta perform on game day. No, I have a blank. So really we're ranking public or dink right now. Super good. That's a beat here. I'm gonna break my own rules

[16:29] and base it of the other hollow I've had in my life and it's just an S. I refuse to forget any real S here. That's fine. Bigger Healdon. Be wrong. What is that? This one is whole wheat mountain bread.

[16:43] Which mountains? The Rocky Mountains. This is very sweet. Just for sure. Whole wheat flour, water, honey, and syrup.

[16:57] There's a lot of sugar in it. Yeah, there's a lot of brown sugar and salt. It's very sweet bread to go. It's very good. It looks good. Like, I like this a lot more than I thought I would. I don't know why I make it so sweet. I figured with the name Mountain Bread, it would be like very old country type shit.

[17:13] That is oddly sweet, but it looks like a molasses-y sweet. That's an answer for me. I like it. More nice. Do we need avocado seed bread, or should I cast that to the side?

[17:25] We need that. That's that California-type bread. Whoa, smell that. That smells fucking awful. Thank you. That smells like my shoes.

[17:37] That's what I would expect from avocado seed bread. This is the rubber of your shoe. You can smell avocado. That's what you're smelling.

[17:49] But like a bad one. Like an avocado that's been in my shoe. It's hard. Oh! Is it good? Yeah.

[18:04] Ooh. Right? There's a pepper flavor to it. Oh, that's gross. why'd they do that? it's like spicy and I want to be clear when we started this

[18:16] we said you know maybe some of the breads that aren't as good you put them in F because they're not as good but it's still good bread this is F this is F for F who made that? Publix made this? yeah apparently

[18:28] why'd they do that? Publix we are not in California there's no cholesterol made without high-thrucose corn syrup and it's vegan maybe you add something else to it that is

[18:40] without a doubt the worst bread so far? Unreal. She's got a great plan. Gluten-free. Gluten-free. This is in honor of our fallen soldier, Chelsea.

[18:52] You know what's crazy about the heliatic? Well, you were gone. We discussed the next year list is carbs. And I'm not even joking. All right. And they peel it

[19:04] so nobody else smells it in the store. Oh, it's hard. It's also stinky. It's like sour. Yeah, it's very rotten. Like most gluten-free things, it's very clungly.

[19:16] Yeah, I was about to say, it turns to a dust in your mouth. The second you take a bite, it just instantly sours her. It explodes. It does just burn. So, like, the taste is fine.

[19:29] I just hate that it does that. I mean, I'll give it a... I'll give it a C. I was going to go B to be nice, but I just wouldn't get that. No. I think I'm actually going to go D. There are better gluten-free breads than this.

[19:44] That is just straight up saying. I'm sorry, Chelsea. Would you like it? It's really good. Let's get into potato bread. Oh, good call. Another one that just slaps.

[19:59] Potato bread, I always like. If I had to choose a bread, that was going to be a pillow. Potato bread. That's the one. Yeah. You know, one time I made Tangzong milk bread in my house. Did you guys know that? how long it was. You did what now? Actually, like, six years ago.

[20:11] I made a whole video. I made Tang... Oh! I do remember that. Yeah. I made something called Tangzong Milk Bread because YouTube recommended a Tangzong Milk Bread making video and I tried to follow it. How'd it go? Fucking great.

[20:23] Really? Yeah. Why haven't you done it since then? Because I hated the process. But... Bread is not easy. It's not. This is another one like Wonder Bread. Awesome for BB&J's. Mm-hmm. Anything where you want that, like, nice... I like the potato

[20:36] hot dog bun. Agreed. Potato hot dog buns and burger buns, too, are just so good. What are King Hawaiian rolls? Those aren't potato, right? Those are like sweet. Yeah. We do. Speaking of, wait,

[20:49] what do we want to put this in? That's S. I almost died there, sorry. The ones that I thought were going to be an S, are kind of an S. Yeah. So I'm assuming this is like Hawaiian roll on a big

[21:01] scale. Mm-hmm. unless King Hawaiian as a brand is like not indicative of the actual bread making for Hawaii which is possible why do some of these breads just smell so bad

[21:13] I don't know this is another one though that just based on the feel I bet you I'd love a PB&N does it taste like a like a Hawaiian I love

[21:25] I think you're right King Hawaiian's a little different it's sweeter really good though that's really good yep that's a I'd give that a high A I'm going to I'm doing it Strict Matt is gone

[21:38] We lost him He's coming back And he's going to start with Brown sugar cinnamon swirl bread I used to get this with my breakfast every day My mommy would clap that onto the plate With some fucking

[21:50] Tricks yogurt With a swirl yogurt Wow it smells just as good as I remember Honestly it might smell better than I remember Wow this is unlocking some memories

[22:03] Oh, this smells so good. How much sugar is in this? Let me ruin it. Seven grams in one slice. That's good shit. That's good.

[22:15] That's good. Toaster. Oh. Man, I cannot believe that. I haven't thought about this fucking bread in years. Thank you, Chelsea. Yeah. Good find, Chelsea. Oh, wow.

[22:27] I'm happy they're still making it. I'm happy it's as good as it was. I think that's probably got to go with S here. That's an easy S. I feel like we're vaguely, we're like a little past half.

[22:40] We've got like a third left. What is currently sitting at the top? That's a great question. It might be recency bias, but that would be okay. For me, it might still be the onion bread.

[22:52] The onion bread flaps, the cinnamon bread flaps. It hard to go wrong with a Cuban or French bread For me it onion bread You know what I going cinnamon bread That really just made me happy It almost brought a tear to my eyes Tuscan roasted garlic loaf

[23:07] That sounds awful. Really? Yeah, I think it sounds good. A roasted garlic loaf. I love garlic and Tuscan. And roasted. And bread. I mean, I like garlic, too, but I don't know if I'd want it in bread form.

[23:21] You like garlic bread? Dude that was a really good rebuttal. That's really good. That garlic comes through so much more than I would have guessed on a bagged bread.

[23:33] Yeah. A. I can get behind that A. That's good stuff. I won't go in for more. I think it's a whole lot of the flesh.

[23:46] Yeah I can do A. I can do A. really good crust. Look at the crust structure. Good stuff. That's good stuff. All right.

[23:58] What are you? Baguette. Baguette. There it is. So we had French bread and now we're on a baguette. That's nice and soft in the middle. I like my mountain of bread over here.

[24:12] I thought I called it mountain bread. All right, Danny. Leave it to us, okay? It's really good.

[24:24] Is there a difference between like French bread and what is called French bread and a baguette? I was wondering the same thing. Earlier I was wondering why they were calling my baguette French bread.

[24:36] It looks flakier. Like it looks like a movie as well, but it's drier. There's another, it's hard for me not to put in an S because I love baguettes, but it is drier. Got to perform on game day. I'm going in.

[24:48] I'm going to go beef. I'm going to be real strict on it. It's got to do better than that. So apparently the difference between French and baguette, French bread is like pretty strict on what to eat inside. And then the baguette is apparently a little bit more light and airy.

[25:05] Okay. That's how you tell me apart from other people do. I'm strict on what goes to time. This is French bread with sesame seeds. You want to skip it? I like sesame seeds. I do. I like sesame seeds too.

[25:17] There's a little break. There's a little snack break. This is the intermission. This is S. I don't know. Sesame seeds just do so much. I'm really glad because I don't know a ton of people who like sesame seeds like I do. Oh, I love sesame seeds.

[25:29] I just think the flavor is so good. It is. Now this. What are you? That could be anything. That's a pipe bomb. That's another intermission.

[25:41] Jitterbitch, too. This is not an intermission. This is the star of the show. why don't we say this for the end as an award for completing the rest yeah I know that was a trend the ingredient list on that is crazy

[25:53] do you see that well they're all crazy honestly like what could these it stretches across like a scroll there should be a few ones so this is made by the company you love

[26:07] this is the cinnamon twirl oh my god this is the cinnamon twirl bread but lemon blueberry Oh, wait, that sounds good. I bet you this is going to flash. I don't like lemon, though. They should know that.

[26:20] Wouldn't you like the lemon Oreos more than you thought you would? Yeah. Open up your mind. It's better than I thought. Mm-hmm. Pretty good. I like lemon things. They're yummy. Maybe I'm sure they'll like lemon. Maybe I'll come around.

[26:32] I'm around seven years. Your taste buds change. I might be coming around. This is good, by the way. I'm going to put it in an A. I can definitely give that an A. I'm curious with your taste buds changing over over seven years.

[26:44] Is it one day, every seven years, all of them go, let's do it. Or is it like... No, I'm pretty sure it's because your entire cellular structure changes every seven, like just because of the lifespan of your cells.

[26:56] Like they roll in every seven. Oh, I see. I did thought it was a Saturn I might like. Cornbread opens up a question. Oh, yeah, because that opens up banana bread. Banana bread, it opens up garlic bread.

[27:10] It starts opening up the bread plus. Yeah. Yeah, but it is for garlic bread, too. You gotta try it? Okay. You gotta try it? Wait, how'd you try it?

[27:22] Yeah, I'll try this one. I'll try this one. Oh, no. This one spoke to me. Okay, good. What is the scientific reasoning for not having garlic bread or banana bread? Those are dessert breads.

[27:34] They're not here right now. Would you like some ice cream or a slice of garlic bread for dessert? Honestly, sometimes I would go for an orange bread for dessert.

[27:46] It's so good. Oh, that's good. That's very good. That's dear. That's dear, too. We need one of moppy seed bread. That opens up the world's scones.

[28:00] Fuck. Where does it stop? Everything's bread. Raven egg bread also overcooked. They left it in the oven for too long. Oh, I thought this was pretzel bread. No pretzel bread. You would have thought that.

[28:12] It shouldn't. burnt egg bread. You know, I used to hate raisins. I think that's the opposite. I used to enjoy raisins and now I'm like, meh. I will say, I'll never drink them out as bitterly because it's overdone.

[28:25] That could be, what's this one? Abreo! For, for back. Do you guys ever get that bread at Walmart

[28:37] that they have at the checkouts in this place? No. It's really fucking good. I can't remember what it's called. Mm-mm. No, no, no. It's, um... Oh, I can't remember. I ran at Walmart in the checkout line.

[28:51] The most shocking thing in the good story is that you bought it. Well, I used to. Yeah, that looks good. That's really good. Rios is always good. This is like a sweet rios. That's good. It's a little too sweet for me.

[29:04] This is a dessert bread for sure. It's very good. That's really good. It's very good. That's an A tier. I'm going F. little too sweet though. I'm going to ask because I like sweet. Cheddar biscuits. You ever had

[29:20] cheddar baked biscuits from Red Lawn Street? Uh, yeah, we had it for the cheerless we did a while back. I wasn't there. I don't know. I really don't remember that. I think a long time ago when we did

[29:32] one of our Thanksgiving's together, I think I brought a bunch of them. Oh, that's very possible. these need to be heated up. Yeah. They're good though. Yeah. Very good. I'll give it like a high B.

[29:45] I'm going to. Just need some heat. Is that everything? That's every bread I've planned in. All of them. All we missed was the Walmart one. The Walmart one and Bobca. Yeah. Send Chelsea to get the Walmart bread.

[29:58] So we need Walmart bread and we need a chocolate Bobca. Bobca. Is there any like rest of the bakery there? Yeah. We'll find one. That was good. That was good. That's so much

[30:10] fucking bread. A definitive winner. For me, onion, I think, still made it. There you have it. That's what you care about. For me, cinnamon. Really? I loved it. No,

[30:22] that's a good point because right now sitting here with nothing with it, I could eat the whole loaf of this. Is it my favorite bread in the world? No. This whole thing is out of whack. We've got to start over.

[30:34] We're going back in. Nice. We did it. Bye. Every bread. Yay.