[Pilsner]

Does everyone really think they can make bread products in Mexico, drive them across the border and then proceed to deliver them all over the US and still manage to deliver fresh bread?

Even if you could keep the bread fresh, I doubt you could sell it at a profit in Chicago or NYC, after sending empty trucks on a round trip to Mexico, and back, even if you were given the bread at no cost.

[Vigilanteman]

Correct. Your typical bakery operates within an 80 mile radius or so. A little more when you get way out into sparsely populated states like the Rocky Mountains and northern Great Plains states. That's about the limit for your typical route driver to make his rounds and return to the plant by quitting time.

The larger radius in sparsely populated areas isn't due only to a more spread-out distribution base, it is also due to the fact that much lighter traffic allows for far better distance coverage in the same amount of work day.

I know this from a previous job which included distribution of bakery products. In very densely populated areas, your distribution radius is even smaller, sometimes as little as 15 or 20 miles.