Sour dough needs to go

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Sourdough needs to go +1

I'd like a choice, happy for the aficionado's to get their fix but on last night's flights it was sourdough or go without...I went without.
 
Usually they have a choice, sour dough or some kind of bread roll. I am surprised that given there was only one option that they would go with just sour dough. (unless they just ran out of the alternate option.) As much as I love a nice piece of bread sour dough would divide the community (not just our online forum) with those who love it and those who do not.
 
This thread has been the best thing since... no I can't bring myself to. Must leave one bread related pun unused. Who knows when we might knead it!
 
This thread has been the best thing since... no I can't bring myself to. Must leave one bread related pun unused. Who knows when we might knead it!

And here I was thinking you were going to say "This thread is the best thing since the RIP Bread Roll thread" !!!!

 
This thread got wide mention at the Rockpool lunch, under the guise of 'the inane things frequent flyers debate in online fora' :lol:
 
They serve Brasserie Bread don't they? I've bought their rye sourdough before and the crust was very hard to bite into. So I share the OP's concern somewhat. It tasted great though - smoked salmon and cucumber on rye :insert salivating smiley here:.

For sourdough in Melbourne, my favourites are Movida's olive sourdough (delicious and not too crusty) and Hope Farm's ciabatta rolls and their spicy fruit loaf or whatever it's called. These varieties have never had a crust that was too difficult to bite in to in my experience. Perhaps, it's the kind of sourdough that is a problem? :-|
 
This thread got wide mention at the Rockpool lunch, under the guise of 'the inane things frequent flyers debate in online fora' :lol:

I got a laugh out of this. When you hear people like Steve Jobs doing "micro OCD fine tuning" (aka - Font used on Apple website right before a product launch). Maybe some managers in QF need to read what their flyers wants/needs are (AFF is a good start!), instead of being arrogant ****.

Domestic priority boarding would be a good place to start...
 
This thread got wide mention at the Rockpool lunch, under the guise of 'the inane things frequent flyers debate in online fora' :lol:

just an observation, but it's the P1's who don't see sour dough as practical, which are the ones who fly more... it's the little things that matter most :)
 
I got a laugh out of this. When you hear people like Steve Jobs doing "micro OCD fine tuning" (aka - Font used on Apple website right before a product launch). Maybe some managers in QF need to read what their flyers wants/needs are (AFF is a good start!), instead of being arrogant ****.

Domestic priority boarding would be a good place to start...

In all fairness QF do actually appear to listen in my recent experience. What goes on behind the scenes is pretty crazy and while we don't see everything we dream up transpire it's important to recognise those things that do happen.
 
just an observation, but it's the P1's who don't see sour dough as practical, which are the ones who fly more... it's the little things that matter most :)

Easy fix is to add preflight bread choices to the P1 benefits, I can see the added incentive creating a stampede of status runs, maybe not.
 
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QF63 had a choice of sourdough or wholemeal.Tried both and couldn't tell the difference.
But my pet hate is Neil Perry's mixed leaves.
 
It should be noted that AFFers attending the farewell of QF81 ate the F lounge out of sourdough. :)

You're serious? :D Was it tough?

I think it's comical that the bread ran out, but not the Champagne :p
 
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