I am so excited to be the first cycling journalist to objectively evaluate the new Grand Central Sliced/Campagnolo. Grand Central Baking is not a name cyclists often associate with our beautiful sport, but if Grand Central wants to fly me to a foreign country for a product launch, I might be willing to change that. And I am here to tell you that the Sliced/Campagnolo is, in a word, amazing.
In a wildly innovative approach, Grand Central abandons current carbon fibre technology in favour of using hydrates of carbon atoms. These carbon-hydrates are similar to the cellulose fibre used in Calfee Bamboo frame bikes. Carbon-hydrates have the potential to be an even greater industry revolution and life-changing event than Nanotube technology. Why? Two reasons.