Here’s how it works: The machine is stocked with up to 100 half-baked baguettes made at a local bakery. Most of the bread is kept frozen inside, and just a few at a time are baked in the machine for an additional 10 minutes and held in hot storage. The machine can be programmed to have more or less bread ready depending on demand. If a loaf is sitting there for more than 90 minutes, it’s discarded so it doesn’t dry out.
Because of the way it works, Le Bread Xpress CEO Benoit Herve prefers to call his creation a “micro-bakery,” not a vending machine.
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