Not my first try. Ordered this dish with wholemeal sliced bread, as always. But I have grown increasingly fond of Cedele's bread. Biting into the crusty (side of the) bread, you can hear a nice crackling sound. Chewing on the crusty borders releases the fragrant wheat aroma. Never knew it is this good! Yum yum yummy!!!

I think for artisan bread that's handcrafted in small batches daily and for products that are organic, Cedele's prices are considerably reasonable/ affordable.

The mass-market/ pre-packaged breads we buy from the supermarkets have preservatives/ chemicals added to prolong their shelf life and as time is money, those breads are added with commercial yeast/ bread improvers.

The breads we commonly get from our heartland bakeries, on the other hand, are often high(er) in sugar and butter.

Many European-style breads are made with little or no commercial yeast and bread improvers, and as a result, need a much lengthier fermentation period, making such breads a healthier/ more nutritious alternative. Also, the end result of a longer fermentation period is crusty breads with a dense and chewy texture.

The crusty bread may come with a sturdier texture, but as you bite into the crispy crust, the flavours of the bread get 'released', giving you a wonderful taste of how flavourful bread itself can be/ is.

Growing up in Singapore, I have always loved velvety soft bread/ buns with fillings. After all, softness is one of our criteria for a good (read: fresh) loaf of bread. We tend to associate or equate dry/ hard(er) bread with stale bread.

However, over time, with increasing accessibility to different varieties European-style breads in Singapore, I have slowly grown to appreciate the texture and flavour/ taste of such crusty breads of sturdier texture.

The best thing about Cedele's roasted chicken avocado sandwich is that the flavours of the roast chicken, mayo and avocado do not overpower the flavour(s) of their wholemeal sliced bread because that is one thing I have really grown to enjoy.