I am a cook in a restaurant, the other day I opened a loaf of bread from one of our vendors and there was a bit of mold on the heal. The rest of it looked just fine, good texture, color, not stale at all. I tossed the whole loaf, felt a little guilty about it, there was probably some good pieces in there, pieces that could have contributed to nice club sandwich, or double stacked grilled cheese w/bacon. In the end however it was that speck of mold that forced my hand into thinking the whole loaf was contaminated and had to get thrown out. I wanted to put out a product I felt confident with. Opening a fresh loaf gave me that confidence.