Rant: organic flour at that little Portland bakery got me thinking

I stopped by a small shop on SE Hawthorne last Tuesday and they charged $18 for a 5-pound bag of organic flour, but their croissants were only $4. I get the sourcing cost, but is a premium ingredient worth 4 times the grocery store price when the final product tastes almost the same? Anyone else feel like the organic label just inflates the price for home bakers?

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tylerj2226d agoTop Commenter

tastes almost the same" is doing a lot of heavy lifting there, honestly. I've done the side by side with cheap flour and the fancy stuff and my morning muffins came out... fine. Both times. The croissant thing is a whole different game cause that's a pro baker doing real work, not me at home on a Tuesday. If you're kneading dough for an hour and the only difference is the bag it came in, that's more about the ritual than the taste. $18 for 5 pounds is a lot of money to feel good about yourself while making pancakes. I get the sourcing stuff, but at some point you're paying for the sticker more than the wheat.