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| - When Bake Code first opened, I was excited to try it out. I've heard many good reviews about their soft, unique buns, and just as I heard, they were delicious! Very soft and doesn't get hard the next day that you leave overnight.
The price isn't low, but for this quality of artisan bread, I was willing to pay the premium. My favorite was the Rum Raisin ring and Taro Knot.
However as I become a repeater, and as the grand opening craze died down, I started to notice disgusting things. All the breads are displayed in open shelves, and I've seen small flies stopping on the buns and crawling almost every time I went (and I've went about 10 times). It was nauseating, but I was hopeful and avoided the buns that the flies were landing on at that time and I still bought my favorite Rum Raisin and Taro Knot, hoping no flies ever touched those.
But, around the 10th time that I went in December, they might have been suffering from lack of customer and business. I went around 5PM, which is when I usually go, and bought a coconut twist and earl grey flute. To my shock and dismay, the buns were DRY AND HARD AS ROCKS!! I'm surprised because their buns are known to maintain moisture and softness for a few days... so how long have these rock hard buns been on their shelves for? The price I paid was the regular high price. $3.50 for a earl grey flute... which was rock hard.
Disappointed with their stingy and dishonest way of doing business for selling probably expired rock hard bread. You lost me forever.
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