View Full Version : Why Are Bread Cards Graded So Low?
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05-25-2007, 05:38 PM
Posted By: <b>Denny Walsh</b><p>To Start, I'd like to say that the "D" Cards are Quickly begining to win me over! Cocl Stuff! I've noticed that most of the Graded Bread Cards have spectacular coloring, strong registry, nice edges & corners, and yet the Grades that I see them with seem to be very Low? Some of them I look at and just simply can't figure out at all! I'm really just very curious about why this is so.... Those of You who have a handle on this area, I would really like to learn from Your Experience with them. Look forward to all of your replies...TIA <br /><br />Life's Grand,<br />Denny Walsh
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05-25-2007, 05:51 PM
Posted By: <b>Cobby33</b><p>Yeast.
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05-25-2007, 07:23 PM
Posted By: <b>Dan Kravitz</b><p>It seems that the bread companies had a lot of money, maybe more so than caramel or tobacco, or at least spent a bunch more creating superior cards. I too believe that bread cards are the nicest original images that are extremely detailed. D322’s, d304’s, and d359’s have been an obsession of mine since I got back into cards 4-5 years ago. The bread cards were probably given to kids so that may account for the wear and tear, but I do not see much difference between the condition of bread cards and any other issue. <br /><br /><img src="http://i68.photobucket.com/albums/i12/chiprop/d304chanceSGC60.jpg"><br /><img src="http://i68.photobucket.com/albums/i12/chiprop/d304CrandallGAI4-1.jpg"><br /><img src="http://i68.photobucket.com/albums/i12/chiprop/d359sMastro-1.jpg">
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05-25-2007, 08:34 PM
Posted By: <b>Ed</b><p>can cards get a yeast infection?
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05-25-2007, 08:39 PM
Posted By: <b>Denny Walsh</b><p>What exactly do mean when You say "Yeast"?<br /><br />Life's Grand,<br />Denny Walsh
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05-25-2007, 11:54 PM
Posted By: <b>Cobby33</b><p>First, ewwww. And second, my comment was somewhat flippant- but- I have noticed (and have heard) that although they maintain their color and edges, etc., the surfaces are many times rough because of their tight storage with the food. Later, of course, card manufacturers made the surfaces glossy and/or enclosed the cards in plastic, but I have noticed that many D cards have rough surfaces due to their "co-existing" with the food product, perhaps.
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05-26-2007, 07:51 AM
Posted By: <b>Jason L</b><p>yeast would make them RISE!
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05-26-2007, 09:18 AM
Posted By: <b>Dave F</b><p>I love the look of these cards...but they get real expensive real quick.
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05-26-2007, 12:01 PM
Posted By: <b>Cobby33</b><p>They are rising! In price!
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05-26-2007, 12:04 PM
Posted By: <b>leon</b><p>Not sure they get much better than this. REA said this was in a book for many years...I believe them...<br /><br /><img src="http://luckeycards.com/pd304bakermartensback2.jpg">
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05-26-2007, 01:44 PM
Posted By: <b>barrysloate</b><p>Leon- what's that red dot to the right of Baker's glove? I think that should knock it down to a 30 or 40, don't you think? <img src="/images/happy.gif" height=14 width=14><br /><br />And of course Seinfeld fans remember the episode "The Red Dot."
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05-26-2007, 01:48 PM
Posted By: <b>leon</b><p>Barry- I think the red dot is only a mfg defect....I also think it could have cost it a half a grade...darn it....
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05-26-2007, 02:25 PM
Posted By: <b>Denny Walsh</b><p>That Card is Smokin'....<br />Is that the card from the BST?<br />Any ways, Baker Looks like he's about to catch the red dot...or is that one of those Old Red Sour Balls?<br /><br />Life's Grand,<br />Denny Walsh
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05-26-2007, 02:32 PM
Posted By: <b>barrysloate</b><p>If you follow Baker's eyes they are directed right at that dot. It really looks like he is trying to catch it. That's actually pretty cool (as print defects go).
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05-26-2007, 02:57 PM
Posted By: <b>Dylan</b><p>Man the corners on that D304 are sharp! While psa has graded several D304's(including one Baker) in nm-mt, they've never graded a nine, which technically makes that one the highest ever graded, though i didnt check the sgc pop reports. However it should be mentioned that psa doesnt use .5 grades. What is for sure is that the bread cards are certainly condition sensitive. PSA has never graded a D359 above a 6, and there's only one of those. Tip top bread has seen two psa 5's. I cant seem to locate pop reports for D303, or D311, there not under the years there supposed to be atleast i can see that.
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05-26-2007, 05:39 PM
Posted By: <b>Dan Kravitz</b><p>The prices are insane. I need 3 more to complete my set of images. Mack will be the hardest. Anyone else trying to build a d359 set? <br /><br /><img src="http://i68.photobucket.com/albums/i12/chiprop/d359group.jpg">
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05-28-2007, 08:34 PM
Posted By: <b>Andrew</b><p>There are two questions here: 1) why are bread cards generally only found in low grade, and 2) why do there appear to be many very presentable bread cards that only grade SGC 10, 20, 30 etc. . . <br /><br />As for Question 1, as others have already stated, the answer most likely is because of the packaging. A card inserted with a loaf of bread is far more likely to be dinged or bent than a card inserted into a tobacco pack. And while some tobacco packs survived all these years (with high grade cards inside), there aren't any loaves of bread still floating around containing high grade D304s. This all seems obvious, but. . . <br /><br />As for Question 2, I am not aware of many theories. I have seen quite a few bread cards with paper loss on the front or back. Does anyone have a theory for this? I am not aware of any binders or notebooks made by bread companies. Were any made? It especially seems to be a problem for D322s, as I have seen numerous D322s with extensive back damage where the cards appear to be ripped out of a notebook. Any theories?<br /><br />Andrew Jerome<br /><br /><img src="http://www.network54.com/Realm/tmp/1180317383.JPG"> <br /><br /><img src="http://www.network54.com/Realm/tmp/1180317402.JPG">