26th Jul 2004

‘Carb-Style’ Bread?

Pepperidge Farm's new Carb-Style bread

I just opened our refrigerator to see a loaf of Pepperidge Farm’s “Carb Style” bread. “Carb style?” That’s a good thing? That’s even a style? Much less a selling point? (Shouldn’t it be “Low-carb style”?)

Strangely, nothing that I can see about it on PepperidgeFarm.com, though here it is in its many varieties on Peapod.

Mmmm, carbs.

UPDATE:
This “bread” tastes like burnt plastic and has the texture of rubber wet cardboard. (Okay, not burnt plastic, maybe, but not good bread, either.)


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2 Responses to “‘Carb-Style’ Bread?”

  1. July 26th, 2004 at 2:42 pm Pablo Montoya Says:

    Martha Stewart, in one of her last acts of freedom, decided to create the new trend of Carb style. It’s for CEOs who don’t have a lot of bread.

  2. July 26th, 2004 at 3:35 pm ggth Says:

    You live in a country where “flammable” and “inflammable” mean the same thing-what are you expecting, Shakespear?

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