Originally Posted by zorn

Careful for food-related "should" statements.

I think everyone would agree bread should not be cold.

Should it actually be warm?

I suppose there are people who would sooner expect the sun to rise in the west than for bread to be warmed up before serving, which I think it why they don't warm it up on international flights.

Warming up bread on flights to CDG could be especially risky, in case there are officials from both Castelnaudary and Toulouse on board. One of them might complain about the warm bread and the other might recognize their fiendish, conniving accent, and a full-bore battle would ensue over what should go into a "real" cassoulet and the next thing you know you're diverting to Reykjavik.