A bread’s sweetness, changing with each hour, directs attention away from rigid assessment toward ongoing processes. This acceptance—akin to Bergson's view of time as creation—locates quality not in an original form but within accumulated change. Such tasting isn’t simply about identifying flavors; it involves following the layered history embedded in its texture and scent, a subtle reframe of expectation triggered by sensory experience. Convention often asks for stability, yet value emerges from recognizing that duration itself is a measure of worth.
