Why Are Bread Cards Graded So Low?

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Posted By: Andrew

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. . .

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. . .

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?

Andrew Jerome