I'm a bit puzzled. A white bloomer is a factory-made lump of white dough baked in an oval shape instead of being baked in a rectangular tin. Is it the shape that appeals? You all sound as if you've never eaten unsliced white bread before. For me, I'd choose a bloomer over a tin loaf because of the larger expanse of crust. But it's not a patch on real bread such as you buy in a French boulangerie, where all bread is kneaded, shaped, proved and baked on the premises every day for immediate consumption.