We freeze some of our bread too, however it is always just that bit less an experience than you get with a genuine fresh loaf from the oven. Short aroma and that warm sponginess. We use our locally owned bakery as first choice and not the big chains or super rmarkets.
Most Supermarket bakery products anyway, are either shipped prebaked and frozen or baked on site from pre-processed and proven dough, sometimes even imported from the EU. It’s no surprise that it can be refrozen successfully.
Other than a trip to Europe it might be worth locating genuine local bakeries that produce their own fresh sour dough or ciabatta loaves. We’ve never needed to resort to toasting either fresh product to make them paletteable, although once they are a day or two old it is a good way to use them stale or for bread crumbs.
Refer to Coles own words per link attached.
No untruths. Just carefully constructed independent facts.
Coles do use frozen dough, source not attributed and parbake a range of product.
Coles only clearly attribute baking and finishing some products at those stores that have “in store bakeries”. The sentence stating the dough is prepared by Coles bakers omits the location used. The actual dough preparation statement precedes attribution of the baking to the in store bakery locations.
Not all Coles stores have active bakeries. Not all Coles bread is batched in store. @fred123 even claims to buy some bread over the counter that is still frozen.
Personal observations of actual store bakery areas have left me confused as to whether they are in regular use for 100% flour to baked bead production or lesser activities.
P.s. I was aware of the previous ACCC action over fresh baked being improperly used as well improper labeling and marketing. Happy to dig a hole here if it is what is needed to avoid everyone reading that all store bread in the big super markets is baked in store or even batched in the same state. And point out that it may not be that obvious which products are!