Loaves of fresh bread are generally in the bakery section of the grocery store. If you're looking for a loaf of bread (often unsliced) that was baked that morning, has a much shorter ingredients list that's often solely the basic traditional ones, doesn't necessarily have any sugar added, and will not keep for anywhere near as long, that's where it is. I'm not promising it'll live up to your standards, of course.
The bread aisle is pretty much for sliced sandwich bread (+ buns + similar things) that has preservatives to last for at least a week, and was usually not baked on site.
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I think the secondary point to note is that you're also just running into cultural differences: Americans don't really eat that much bread. And it's not a staple of meals besides 2 slices if you want a sandwich for lunch.
Hard data is shaky but most sources I can find put American per-capita bread consumption at a small fraction of the consumption of somewhere like France.
Having far fewer standalone bakeries and far less "good bread" is not so much that people are eating a bunch of worse bread instead - no one's serving sandwich bread with dinner, they're often just not eating that much bread at all.