Are you certain that Britt Marie's changed as recently as 20 years ago? Maybe 30?
I'm not an expert on German breads, but contrary to a complaint posted above, anyone working at the OctoberFeast store DOES know about breads. (The "Dirndl Girl" is in fact one of the bakers.)
Their Jewish Rye is one of the few of their breads which works for an American style sandwich.
The other rye breads, because of their density, are more suited to open-faced sandwich use. Again, I'm not the expert -- ask them -- but savory combinations of cream cheese, capers, salmon, red onion are WONDERFUL with these breads.
They are also great as toast, and need nothing but a little butter to make a great breakfast or snack.
And no, I don't think Orowheat (or any of the other mass producers of fake "rye" breads) are going to upgrade (ever).
The real German breads are the true find here. This is stuff you can't (can't) get elsewhere. Forget "rye" breads which are really wheat flour with brown coloring and a few caraway seeds. OctoberFeast (not Oktoberfest) makes genuine rye breads -- and in many different variants, all of them good (for one use or another).
For those worried about such things, the glycemic index (and glycemic load) of these dense dark whole grain breads is much much lower than that of bleached wheat breads (yes, even our beloved local French loaves).
These guys deserve our support. They've put everything into this business and we should help them make it.
BTW the "Dirndl Girl" referenced in this thread is in fact whip smart, a terrific painter, and one of the bakers. (Her name is Sarah.)