Was there emphasis on hot and fresh? I have problems with white bread in general because my gut bacteria make gas out of it really fast. Dark brown and rye bread seem less gassy. I am also limited to bread without preservatives (aka "dough conditioners"). Even most bakery bread has too many additives for me.
I can't eat pork either because it contains natural sulfites which I don't tolerate. I can have a strip or two of bacon, but never a sausage or a slice or roast pork, unless I want a trip to the ER.
But I don't get diarrhea from either bread or pork, just nausea, gas and tachycardia.