And I too like now my bread to stay soft for days. When I lived in Paris, I had several bakers in my small street, a banette was often finished before I arrived home, and at least one baker opened on Sunday and an other on Monday - life was easier for that one aspect.
I presently read all compositions and refuse most ones because an illness, supposedly long covid, makes me ultra-sensitive or allergic to many, many compounds, and the uncertain list evolves at each crisis. I have to renounce to most food, including bread, and have started baking by myself just to avoid the compounds noxious to me.
So my present rants are significant for a fraction of the population only, and I hope this fraction won't expand.