I used to buy at a Belgian owned bakery in Bang Saray. Lately I have been baking my own, mostly. Only requires about one hour “ hands on” for two weeks worth. Of course I have years experience, but at 70+ not as if I have high demand on my time anyway.
As a long time diabetic and cardio patient there are a number of advantages vs “store bought”. Very little sugar or salt in the end product or other health damaging additives. I enjoy playing around with various whole grain options and “add ins” such as seeds, nuts, what have you. A little cinnamon, not really enough to taste, but it helps keep it fresh. Portion control because I bake smallish loaves of what is, after all, a high carb food. And by golly, the flavor of my homemade breads beats anything from the grocery store. One exception is the “Emperor” designation bread. They make an okay whole grain type, and I think one called “Cubic” that Mrs. Kwai has brought home a couple of times, but they still tend to additives I have trouble remembering how to spell. And cheap! Amortize the cost per loaf of a ten kilo bag of AP flour or Indian atta ( whole wheat) and you’re talking in the under a dollar range.
My mother at one time baked and in high school we had a great ( also diabetic) baker who made our daily bread, along with fab cakes, etc.