When in need of a snack in the bakery, the best place to look for a nibble is in the drawer of the slicing machine. There lies the freshest bread crumbs and seeds there ever will be.
Breadcrumbs, store bought or self-made, are never ever made from fresh 4-hour old bread. 4-day old is closer to the truth. In the manufacturing world, it's a criminal waste and in the real kitchen, it is an impractical use of fresh bread. In the bakery, more specifically in the slicing machine, fresh breadcrumbs are inevitable.
As the bread is sliced, some sunflower seeds, oat grain, pumpkin seeds or poppy seeds will inevitably fall off the loaf. These would have been nicely toasted in the oven. Since most of the crumbs would have come from the crust of the loaf which would have browned and caramelised, these and the freshly toasted pile of seeds and grains are as sweet and crunchy as they are aromatic.
At least 300g of seeds and crumbs will be left after slicing 30-40 loaves of bread. That's a lot of good stuff left.
