What's up with the bread and coffee in the US?
I’ve traveled a bit and find that the bread in France is superior to bread from the US – even bread baked by the French in the US in the proper manner.
The same goes for Italian coffee. I have not been able to find to find anyone who can produce faithful reproductions this side of the Atlantic.
Why is this? Could it be the water? Am I the only one who have this experience?
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