Pan Dulce Don't You Think The Prices Are A Bit Crazy?

[TomAtAlki]

I found Panettone in a high end supermarket on the Upper East Side of NYC today for US$25, which made me think that AR$200 was a bit too much, considering how overpriced NYC supermarkets can be! I personally dislike both Panettone and pan dulce, but since we are hosting an group of Argentines for Christmas Eve up here, Panettone will be served. I will stick to cheesecake for the desert portion of the evening.

Panettone in NYC US$25, Panettone in BsAs US$15. How much less do you think it should be?
Nancy

 

[syngirl]

Seriously Nancy? Stop thinking in dollars and try living on pesos for a moment.

 

[syngirl]

Look I know that some come down and have USD and I think that's totally great, but I just wish that they would at least make some effort to understand the difficulty of living on pesos and realise that salaries here do not keep up with inflation.

 

[Jaredberryman]

Around the corner at the local bakery they are selling a massive pan dulce for 130. It looks to be about 10 times better than what you buy in the supermercados. Look for a good local bakery that makes better quality products for a cheaper option.

 

[Girino]

Another good option, and I am sure I have seen it in Argentina somewhere in a supermarket, is Pandoro.

Super easy to do (half the work of a panettone) and cheaper. To be served with a cream made of yolks, sugar and a tad of marsala (zabaione), or with a variant with mascarpone as well.

 

[argsteve]

my grandmother used to make us a fruitcake every year.. we used it as a door stop......oh the memories!!

 

[Rich One]

No need to import ·"fruitcakes " so much available locally 300 calories per slice

 

[Rich One]

Panettone in NYC US$25, Panettone in BsAs US$15. How much less do you think it should be?
Nancy

Should cost $8,8 dollars adjusted by the income per capita of the USA compared to Argentina in US$ ($18,200/$52,800)

 

[sevi]

From the pan dulces sold in supermarkets I like the Musel brand in the black box:

Sour dough, tasty, not dry.

 

[Dublin2BuenosAires]

I like a bit of pan dulce, can't say i notice much difference between it and the undoubtedly fake pannetonne that we used to buy in Ireland from some Italian cafes. I'd definetely like to try the real deal.

I reserve a special hatred for pio-nonce , anyone who thinks sponge cake and tuna or chicken are acceptable culinary bedfellows should be toasted in the fires of hell for all eternity and then some. I cant even type out the name without having gag reflexes.