Give in to the carbs.The Stop: SODO.The Vibe: There’s something about the way that the sun, hovering low on the horizon on a clear, frigid winter day, hits the buildings in Seattle’s industrial core that makes everything seem somehow more beautiful. The buildings’ bricks turn a brilliant shade of orange, and the temperature keeps the streets pretty well vacant. The Cafe: Looking south from the light rail’s last stop before heading into the tunnel below Beacon Hill, the horizon is dominated by an enormous Franz Bakery sign. Every day yellow trucks run from the enormous SODO warehouse where buns and loaves are baked to restaurants, markets, and delis all over the city.I was planning to ignore it; it’s an enormous Northwest chain, after all. Then a group of kids marched onto the train platform, each holding a box of snacks obtained during a tour of the facility. Wafts of freshly baked carbohydrates hit my nose, and my legs immediately headed for the source. That’s how I found the Franz bakery outlet (2901 Sixth Ave. S., 682-2244.)Sure, it’ll make you fat. But at least you won’t be broke.Inside I found racks of bread going for pennies a slice. Specialty loaves that sell for $3.50 at QFC had “$1” marked in black pen on the bag. A display case held boxes of donuts and donut holes, also all $1 each. Tubs of Little Debbie’s sat in the back. Just standing inside the door I could feel my Christmas muffin top expanding. The trick to food-outlet shopping is to know exactly what you need. Many of the baked goods were nearing an expiration date of some kind. But hell, that’s what freezers are for. You’re going to break all your well-intentioned promises to run a marathon by March and eat only raw vegetables anyway. You might as well save some money when you do it.