Most Americans are fine eating stale or preserved bread. (Almost all pre-sliced supermarket bread is the latter.) You just don’t have enough people to spread the cost of baking fresh bread throughout the day outside wealthy communities.
That said, a lot of European bread is also trash. There are simply some bread-loving ones where it isn’t. Similarly, there are places in America with great bread (New Orleans, New York and Miami), and places without (Northern California and the Midwest).
Yes thank you for pointing this out. I've noticed even the bakeries around me (in Switzerland) aren't that great; for me the best are from the farmers markets and even still you have to be discerning for which are actually good. On the other side I've had some fantastic bread in the US from specialty bakeries.
Every supermarket I can locally go to has a bread-on- the shelf section, as well as a very fresh bread section. Not to mention 'bread shops' exist.
Don't underestimate the ability of tourists from anywhere to not understand how to look around a shop.
Finding bread in America that isn't over-overloaded with sugar is very difficult.
Quite a few of my family take their own bread to the US. Of late, the problem has been solved as, apart from work, people just aren't travelling there anymore - for non bread-related reasons, of course. For the US fam that now travel back to the eu (an awful lot) more, they go wild for eu bread: it just doesn't taste like cak, /sp - i mean cake.