Just because it is “All-Purpose” doesn’t mean it is somehow too plain, or an inferior product. A good quality Unbleached All-Purpose flour has less gluten than Bread flour, so breads are more tender. Also, the gluten that is developed is more extensible (stretchy), so that the holes in the bread are bigger and the rise, higher.
Bread flour has a higher protein content, and breads made with it develop more gluten, smaller holes, and a more chewy crumb. Bread flour also requires more liquid than AP, so the two are not always easily substituted without making adjustments. If you prefer chewier, denser breads, consider using bread flour, it’s largely a matter of preference.