What Makes Subway Restaurants Smell the Way They Do

The aroma of meats and vegetables is a delight; however, after a few minutes, almost all sub shops, including Stravino's in Whitehall Township, start to smell almost the same. What makes Subway restaurants smell the way they do is a fascinating blend of their bread-making procedures and the bustling kitchen environment.

The Sweet-Sour Aroma

Geneva Tubridy from describes the Subway smell as a 'sweet-sour odour' that is reminiscent of bread, but not like any bread baked in an oven. This distinctive aroma primarily originates from the bread-making process itself. Delve deeper into the mysteries of this smell by understanding the role of yeast, seasonings, and the baking process.

The Proofing Process and Seasonings

During the proofing and baking process, a combination of yeast and seasonings, along with a bit of moisture, creates the unique aroma. Breads are typically sprayed with water before being rolled in seasonings, leading to a more moist texture that some might find appealing, but it also contributes to the 'soggy' smell. The proofing of the bread is often seen as the worst part by many employees who take on the smell of the fresh bread as they head home from work.

The Kitchen Environment

Subway restaurants are known for their high level of self-service and preparation in the back kitchen. This means that the smell is not just from the bread but also from the bustling kitchen environment, where people sweat, grease and oil are in use, and bad breaths mingle in the air. The combination of all these factors leads to a unique environment that some may find less than ideal.

So, the smell of Subway isn't just a byproduct of the fresh bread but a blend of multiple elements that contribute to the unique atmosphere of the restaurant. Whether you love it or hate it, understanding the source of this smell can help you make informed choices about where to dine.