MOST of the other product is baked fresh,

Most of the stuff in the cabinet is brought in frozen. why it is done that way? no idea!

As stupid as it does seem to import bread – I have to admit I like a lot of Woolworth's 'Artisan' range. I know it's not beyond us Aussie's to bake beautiful bread! I normally don't like focaccia and won't buy it from a supermarket or as a prepared lunch item in a cafe… reason being, the focaccia's I try (local made) are just too stodgey, or feel like bricks in your tum and for me, are just plain inferior. The Woolworths Artisan focaccia for $3.95 (looks like a little pizza) is excellent in my opinion and tastes 'authentic'. I don't buy from the Artisan range weekly (it's more like a 'treat').. but the reason I do buy it is because it's convenient.. and there are no local bakers nearby who could produce the same quality/variety/value.

Quite a sad reflection on local bakers really.

Ciao, JDL

BTW, I am from the states and that bread looks exactly like what they sell at Safeway. It is only 1/2 baked on site, many people think they make it in the store, duh!

"National Baking Industry Association spokesman James Dillon said it was common for bakeries to use frozen products to cut labour costs and increase the variety of product available."

Is that all he said? Did he not support that bakeries who start from fresh, local products are better for the industry and for the Australian economy?

The one thing that does redeem the article is the list of breads made in Australia at the bottom.

Looking at that list and the choices, is it really necessary to import bread given that there are so many other options?

If Woolworths wanted to be totally honest about it, they would admit that they are losing business to boutique bakeries who offer specialty breads, and importing the US product is their cheapest way of fighting back.

But I believe that sourdough actually keeps well. I attended a sourdough class run by one of the most successful artisan bread bakers up here in Brisbane. He actually said that one of the benefits of sourdough is its shelf life, and that once baked, it can simply be refreshed by warmly being heated in the oven. I guess that's why Poilâne can ship their bread around the world?

And if this bread you saw comes from San Francisco, I could understand why it's imported. That city apparently produces beautiful bread because of the unique bacteria that make the bread quite distinctive.

On the flip side, I have lived in other countries (UK & US) where they also import considerable amounts of food. In the US, they cannot grow bananas anywhere and they are all imported. As a girl growing up with banana trees in her own garden, that spun me out. The UK is even more challenged in the F&V department.

Don't get me wrong. I am not supporting what the big grocery chains are doing. But I guess what I'm saying is, that it is not all one sided. I mean, Australia exports rice to Asia. Go figure that one!?!

Duncan, I think this a great post as it is a reminder to buy locally where you can. I actually try to limit my shopping at the big supermarkets – I can't remember the last time I ever bought F&V from there. And I ALWAYS by locally where possible. I am a big fan of farmers markets, independent greengrocers, bakers and butchers etc. Weekly shopping takes me about 2x to 3x as long visiting so many shops, but it's worth it.

And Australia (at least Melbourne – I can't speak for the other states) has such wonderful artisan bread, some of the best I've eaten in fact. I can't believe we're importing American junk. That's just sacrilegious.