Save the confit bread!

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First that sweetness goes straight to your blood, then to your brain. This is followed by a slightly sour note of the fruit. Then you meet butter. Creamy and oily. You end up biting into the bread—that soft, familiar surface that’s the basis of so many goodies. Is there anything better for breakfast than confit?

And here’s the thing: The Swiss head of Hero, known for servings of canned ravioli and packaged aluminum confit, says in an interview with the “Aargauer Zeitung”, the importance of the cone on the Swiss breakfast table is dwindling. The market has been in decline for years. It’s a difficult message to digest. So we think it’s time to pay tribute to a Swiss heritage.

Especially young people no longer eat jam

But before we start saving our dignity, we have to be brave and realize that jam is going through some really tough times and – if we don’t do anything – it will soon disappear from our breakfast table. We checked with Hero. At Migros and Coop, where they have a variety of jams, and Bonne Maman (Grandma in German). You know, the jam that feels like homemade with its red and white checkered lid. And it promises something exquisite with its French name as well.

They unanimously report: the number of households purchasing confit has decreased in recent years. There was a revival in fruit spread during the pandemic process. We were mostly at home, we had time for breakfast even on weekdays. Hero writes on the request: “After the pandemic and increased population mobility, sales have fallen again over the past two years, and in some cases below pre-Corona levels.” The reason: We’re eating healthier and banning more and more sugar from our diet. “Reduced sugar products are gaining prominence,” writes Coop, at the expense of traditional jams. According to Hero, quarantine consumption is falling, especially among the younger population. Young people prefer healthier alternatives.

Beautiful looking bowls, porridge formerly just called oatmeal, endless avocado. You meet for brunch on the weekend and pay endless sums to go into a food coma. Not for “all you can eat” people, they can’t handle it. At the latest, brunch is not done for young children anyway. It’s earlier in the daytime. Before all modern cafes opened. A glass of wine for lunch, butter for cooking, and now sugar for breakfast – everything is taken from you. Everything is optimized. Pleasure was yesterday.

When you’re old, you go back to trust

My thesis is this: At the beginning of our lives, confit bread is very popular. The best example. My one-and-a-half-year-old son (yes, he is allowed to eat jam occasionally. Homemade! And yes, I think it’s okay). When she takes a piece of confit bread in the morning, her eyes light up and she literally only sees red. When I put the spread on his plate, he smiles. A shine that only children can achieve. (Yes, I know the sugar and happiness hormone dopamine secreted by your brain. But everyone who has a child knows that a happy child at the table gets on their nerves). In any case, she soaks up the raspberry jam on the bread, then tosses the soaked thing back onto the plate and says, “Meh!” says. This reminds me of “Mueter gimmer es Butterbrot” by Trio Eugster. Even folk musicians sang songs about the most beautiful breakfast.

But before you blackmail me in Kesb, let’s get to the point. My guess: As kids, we think jelly rolls are great. It’s usually the first touch of sweetness and you get what you can get, right? At one point there will be the “Don’t eat at all” phase, then the “Eat Consciously” phase, the “Brunch with friends” phase, until you get back to the jam bread. Very close to retirement. Baby boomers, I would say, never escaped these things. So no matter what stage you are at, believe me, bread with jam will come to the table again with advancing age. Because no more sugar, cut down on breakfast. If you buy the bread again from Beck and generously grease it with butter and jam.

Source : Blick