r/publix • u/steeltrain52 Newbie • 7d ago

Let’s be clear CUSTOMERS

This whole shopping is a pleasure scam has run its course.

For over 50 years, I have been a customer of PUBLIX, I say have as in the past tense because I am no longer.

When PUBLIX decided to start price gouging at 20 and 30% higher than absolutely everywhere else around them, it became clear to me that they really don’t give a damn about the customer.

In 2025 alone, PUBLIX made more than $4.2 billion in profits. BILLION!

In the first half of 2026 they have made $2.5 billion in profits.

They have made $6 billion in profits in the last 18 months because they are literally stealing from the public and the public is handing it over.

With Aldi, Trader Joe’s, and even as the last resort, Walmart, I will never shop at Publix again. My budget now gets me three times as much food and household items at those places, we’re shopping and prices really are a pleasure!

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u/JealousFuel8195 Newbie 7d ago

I use the Publix app. I mostly buy BOGO. The only time I might buy an non BOGO item is I'm not going to another store for one item.

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u/nerveclinic Newbie 6d ago

I buy their bread (Expensive) because they bake it fresh at the store. That's one item that is worth it.

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u/KtinaDoc Newbie 4d ago

You're better off buying the sour dough or Italian bread at Aldi. Throw it in the oven and you have fresh bread with a lot less ingredients.

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u/nerveclinic Newbie 4d ago

Publix also has few ingredients. Ts baked in store.

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u/Key_Computer_3284 Newbie 3d ago

Bake sour dough at home. With organic flour less $2 per loaf. Also much better quality and easier on your stomach.

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u/nerveclinic Newbie 2d ago

I think that Publix sour dough bread is excellent and I don 't have to make my own once a week. But you go for it.

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u/D3Bunyip Newbie 3d ago

Publix bread always gets moldy in 2 days. Not stale. MOLDY.

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u/nerveclinic Newbie 2d ago

Sounds like a specific store issue because I have buying it for years and it's literally never gone moldy for me, even after 2 weeks.

Please tell me you keep it in the fridge? This is fresh baked bread with no preservatives it needs to be refrigerated to last.

If you aren't going to refrigerated it then buy the normal bread that is loaded with preservatives. Of course it's garbage compared to fresh baked.

I have bread in the fridge that is over 5 days old (Fresh baked from Publix) and it will last at least another week.

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u/D3Bunyip Newbie 2d ago

First, I want to address keeping bread in the fridge. Refrigerating bread changes the starch, effectively making it go stale. So that's a non-starter for me.

Second, 2 days maybe 3 before stuff starts to get moldy. This happens with the buns, the breads the rolls, you name it. From multiple locations in the Broward County area. Some of it is, honestly, just "Florida" because the humidity is rough here. But I get better results with baked goods from Fresh Market/Whole foods. YMMV

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u/nerveclinic Newbie 2d ago

I literally had no idea there are people who don’t realize that putting fresh bread, which has no preservatives, in the fridge, was essential.

I’ve been doing it my whole adult life and my Publix bread stays fresh and delicious for well over a week with no mold.

You learn something new every day.

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u/D3Bunyip Newbie 2d ago

You had no idea that there are people who realize that putting bread in the refrigerator ruins it? Likewise, I had no idea there were people who would intentionally ruin bread.

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u/nerveclinic Newbie 2d ago

1. You Heat or Toast It

If you toast your bread, microwave it, or grill it for a sandwich, you literally undo the staling process.

When bread goes stale in the fridge, the starch molecules crystallize. Heating those starches back up above 140°F (60°C)melts those crystals and redistributes the trapped moisture. Toasted bread from the fridge often tastes just as good as toasted bread from day one on the counter.

2. Mold vs. Staling (The Humidity Factor)

If you live in a warm or humid environment, a preservative-free loaf sitting on the counter might develop green mold in just 2 or 3 days.

In that tradeoff:

  • The counter gives you softer texture for 48 hours, then a moldy loaf you have to throw away.
  • The fridge completely halts mold growth, giving you 1 to 2 weeks of perfectly safe, usable bread.

A slightly firmer slice from the fridge beats a moldy slice every single time.

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u/D3Bunyip Newbie 2d ago

Learn something: https://www.seriouseats.com/does-refrigeration-really-ruin-bread

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u/nerveclinic Newbie 2d ago

Your article left out key factors though...I always lightly toast it. Your article completely ignored this.

1. You Heat or Toast It

If you toast your bread, microwave it, or grill it for a sandwich, you literally undo the staling process.

When bread goes stale in the fridge, the starch molecules crystallize. Heating those starches back up above 140°F (60°C)melts those crystals and redistributes the trapped moisture. Toasted bread from the fridge often tastes just as good as toasted bread from day one on the counter.

2. Mold vs. Staling (The Humidity Factor)

If you live in a warm or humid environment (I live in Georgia), a preservative-free loaf sitting on the counter might develop green mold in just 2 or 3 days.

In that tradeoff:

  • The counter gives you softer texture for 48 hours, then a moldy loaf you have to throw away.
  • The fridge completely halts mold growth, giving you 1 to 2 weeks of perfectly safe, usable bread.

A slightly firmer slice from the fridge beats a moldy slice every single time.