Remember when you could actually smell things in a bakery?

Candelaria Silva misses those days:

Commercial places must now have superior ventilation systems that eliminate the aromas of what’s being prepared and, for me, something is lacking as a result.

When I cook and bake, the aromas of the foods linger in the air. There’s something too antiseptic, sterile, about many of the foods sold by food purveyors. It's actually reduced the amount of pastry that I eat - a good thing I guess - because it's easy to avoid something that is cold and, other than visual appeal, doesn’t make my mouth water.